Baked Italian Spaghetti Squash Boats

Last winter, I was really into making zucchini boats.  I made them with a Mexican flair, and Italian flair, and even stuffed them with pimento cheese.

This is the winter for spaghetti squash boats!  I can’t wait to play around with some new recipes.



  •  spaghetti squash
  • 1 pound ground chicken breast
  • can of marinara sauce
  • shredded mozzerella


Step One:  Bake squash.  I poke a few holes in mine and bake them whole for about an hour at 400 degrees.

Step Two:  Brown chicken breast, and add sauce.


Step Three:  Cut the squash in half, and start to “shred” it…but leave it in the boat!


Step Four:  Add the sauce to the boats, mixing it around so it gets into the bottom.  (go ahead and pour a glass of wine!)


Step Five:  Sprinkle cheese on top, and add a pinch of Italian seasoning on top.


Step Six:  Bake around 15 minutes, or until cheese is melted.   (I like my cheese really toasty, so I broiled mine for 5 minutes at the end.)


Step Seven:  Devour!


Have a great weekend!  I hope I see you in class this week yogis! xo

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