Spaghetti Squash is a delicious and healthy recipe you will love.
Today I am sharing these fantastic Keto friendly Italian Spaghetti Squash Boats. It's a recipe my family love and one I'm sure you will enjoy cooking and eating.
This is one of my favourite spaghetti squash recipes and is super easy to prep and bake.
Roasted spaghetti squash is also a great low carb alternative to regular spaghetti and is a delight to eat. Enjoy!
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💖 Why You’ll Love This Recipe
- Light & Tasty: This Baked Spaghetti Squash Recipe is a cozy, low-carb twist on your favorite pasta dish.
- Perfect for Meal Swaps: Great as a base for sauces, stir-fries, or casseroles.
- Customizable: Add cheese, garlic, or herbs to match your favorite flavors!
🥚Ingredients For Baked Spaghetti Squash
- 1 large Spaghetti Squash
- Butter
- Garlic salt (I use Lawry's course ground with parsley)
- Seasoned Pepper (Lawry's again)
- ½ pound of ground Sirloin
- ¼ pound of Jimmy Dean Maple Sausage
- 1 large can of Del Monte stewed tomatoes
- 1 can of tomato paste
- 1 medium onion
- 1 clove of garlic
- ½ red bell pepper
- ½ green pepper
- 1 Tablespoon of Italian seasoning
- 1 teaspoon ground oregano
- 1 teaspoon sweet basil
- 1 Tablespoon Williams Spaghetti seasoning
- 1 Tablespoon brown sugar
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🌈 Substitutions and Variations
- Protein options: Replace ground sirloin and sausage with ground turkey or chicken for a leaner dish. For a vegetarian version, use plant-based meat substitutes or additional vegetables like mushrooms and zucchini.
- Cheese alternatives: Substitute Parmesan cheese with mozzarella or a dairy-free cheese for a different flavor or to accommodate dietary restrictions.
- Seasoning adjustments: Experiment with different herbs and spices such as thyme, rosemary, or smoked paprika to tailor the flavor profile to your preference.
How to Prepare Spaghetti Squash
Rinse the squash in cold water, and pat dry with paper towels.
With a sharp knife, cut the squash in half length wise, and with a spoon scoop out the seeds and place it in a baking dish, cut side up.
🔪How to Bake Squash Spaghetti
Melt a teaspoon of butter in the microwave, and brush it on the inside of the Squash, and bake at 350 for 45 to 50 minutes, or until done.
Remove from oven, and cool.
When the Squash is cool enough to handle, take a fork and shred the inside until the strands appear like spaghetti.
Remove the noodle/strands, and place in a dish and set aside.
Filling:
Place the ground sirloin and the sausage in a large skillet, sprinkle with garlic salt and seasoned pepper, and cook until well done.
Drain grease from meat on paper towels and crumble the meat into a fine crumble. Leave on fresh paper towels to continue draining.
Chop onion, and place in skillet with a teaspoon of butter, and saute until onion is slightly browned.
Return meat to skillet, and mix in onion.
Add stewed tomatoes, and cut into bite size pieces.
Add tomato paste, and fill the can with water 2 times and add to skillet.
Press clove of garlic, and add to skillet.
Cut bell peppers into small pieces, and add to skillet.
Sprinkle Italian seasoning, oregano, sweet basil, Williams seasoning, and brown sugar into skillet, and stir well.
Continue to cook for 30 minutes on medium to medium low.
Add Squash strands to skillet, and mix altogether until blended.
Remove skillet from stove, and spoon mixture into Squash shells.
Top with Parmesan cheese, and bake for 30 minutes, or until cheese is browned and bubbly.
Remove from oven, cool slightly and serve with a small salad.
👩🍳 Expert Tips
- Cut the squash into 1½-inch rings for longer, more pasta-like strands.
- Roast the rings at 400 °F for 30–35 minutes until tender.
- Use a fork to gently separate the strands from the skin before serving.
💭 FAQs
Once it’s cooked, store the squash strands in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a skillet with a splash of olive oil for best texture.
It’s ready when you can easily pierce the flesh with a fork and scrape it into spaghetti-like strands. If it still feels tough, bake it a few more minutes.
Yes! Poke a few holes in it with a fork and bake the whole squash for about 45–60 minutes. Let it cool a bit, then cut and remove the seeds—it’s easier to slice when soft!
It’s super versatile—top it with marinara, Alfredo, sautéed veggies, or even taco-seasoned ground beef. Great low-carb swap for pasta night!
💖 Serving Suggestions
These are my favorite dishes to serve with baked spaghetti squash:
- Garlic parmesan roasted broccoli: Crispy edges and cheesy goodness—yes, please.
- Grilled chicken breast: Simple, juicy, and lets the squash shine.
- Caprese salad: Fresh mozzarella, tomatoes, and basil bring a bright, zesty balance.
🍜 More Delicious Dinners
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Baked Spaghetti Squash Recipe
Ingredients
- 1 Large Spaghetti Squash
- Butter
- Garlic Salt Iuse Lawry's course ground with parsley
- Seasoned Pepper Lawry's again
- ½ lb. Ground Sirloin
- ¼ lb. Jimmy Dean Maple Sausage
- 1 Can Del Monte Stewed Tomatoes Large
- 1 Can Tomato Paste
- 1 Onion Medium
- 1 Clove Garlic
- ½ Red Bell Pepper
- ½ Green Pepper
- 1 tbsp. Italian Seasoning
- 1 tsp. Ground Oregano
- 1 tsp. Sweet Basil
- 1 tbsp. Williams Spaghetti Seasoning
- 1 tbsp. Brown Sugar
Instructions
- Rinse the squash in cold water and pat dry with paper towels. With a sharp knife, cut the squash in half lengthwise, and with a spoon, scoop out the seeds and place it in a baking dish, cut side up.
- Melt a teaspoon of butter in the microwave, and brush it on the inside of the Squash, and bake at 350 for 45 to 50 minutes, or until done. Remove from oven, and cool.
- When the Squash is cool enough to handle, take a fork and shred the inside until the strands appear like spaghetti.
- Remove the noodles/strands, and place in a dish and set aside.
- Place the ground sirloin and the sausage in a large skillet, sprinkle with garlic salt and seasoned pepper, and cook until well done.
- Drain grease from meat on paper towels and crumble the meat into a fine crumble. Leave on fresh paper towels to continue draining.
- Chop onion, and place in skillet with a teaspoon of butter, and saute until onion is slightly browned. Return the meat to the skillet, and mix in the onion.
- Add stewed tomatoes, and cut into bite size pieces. Add tomato paste, and fill the can with water 2 times and add to skillet.
- Press clove of garlic, and add to skillet. ut bell peppers into small pieces, and add to skillet.
- Sprinkle Italian seasoning, oregano, sweet basil, Williams seasoning, and brown sugar into skillet, and stir well. Continue to cook for 30 minutes on medium to medium low.
- Add Squash strands to skillet, and mix altogether until blended. Add Squash strands to skillet, and mix altogether until blended.
- Top with Parmesan cheese, and bake for 30 minutes, or until cheese is browned and bubbly. Remove from oven, cool slightly and serve with a small salad.
Notes
- Cut the squash into 1½-inch rings for longer, more pasta-like strands.
- Roast the rings at 400 °F for 30–35 minutes until tender.
- Use a fork to gently separate the strands from the skin before serving.
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