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To make Garlic Parmesan Spaghetti Squash Boats, gather these simple ingredients: - 1 medium spaghetti squash - 4 tablespoons olive oil, divided - 4 cloves garlic, minced - 1 cup fresh spinach, chopped - 1 cup cherry tomatoes, halved - 1/2 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves for garnish Each ingredient plays a key role in creating the dish's flavor. The spaghetti squash serves as a healthy base. Olive oil adds richness and helps cook the garlic. Garlic brings a bold taste that pairs perfectly with the Parmesan cheese. Fresh spinach and cherry tomatoes add color and nutrients, making the meal vibrant and healthy. Italian seasoning enhances the overall taste, while salt and pepper balance all the flavors. Finally, fresh basil adds a bright finish. Using fresh ingredients elevates this dish. Choose ripe tomatoes and vibrant spinach for the best results. The quality of your Parmesan cheese matters too. Grate it fresh for a stronger flavor. This dish is not just tasty; it's also a fun way to enjoy vegetables! {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is key for even cooking. Next, grab your medium spaghetti squash. Carefully cut it in half lengthwise. Use a spoon to scoop out the seeds. Make sure to remove all the seeds for a better texture later. Now, brush the inside of each squash half with 2 tablespoons of olive oil. Sprinkle salt and pepper on each half. This will add great flavor. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast them for 30-40 minutes. You want the flesh to be tender. It should easily shred with a fork when done. While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the minced garlic and sauté it for about 1 minute. You want it fragrant but not browned. Next, stir in the chopped spinach and halved cherry tomatoes. Cook for 3-4 minutes until the spinach wilts and the tomatoes soften. Remove the skillet from heat and mix in the grated Parmesan cheese and Italian seasoning. Taste and adjust with salt and pepper as needed. Once your squash is ready, use a fork to scrape the flesh into spaghetti-like strands. Gently mix these strands with the garlic, spinach, and tomato mixture. Spoon this delicious filling back into the squash halves. Make sure to fill them generously! Return the stuffed squash boats to the oven and bake for an extra 10 minutes. This warms everything through and gives the tops a lovely golden color. When you pick a spaghetti squash, look for one that feels heavy for its size. A medium squash usually works best for this recipe. Check for a firm shell without soft spots or blemishes. The color should be a nice golden yellow. A ripe squash means sweet, tasty strands inside. To get the perfect texture, roast your squash at 400°F (200°C). After cutting it in half, brush the inside with olive oil. This helps add flavor and keeps it moist. Bake for 30 to 40 minutes. You want it tender but not mushy. Overcooking can turn your filling soggy, so keep an eye on the time. For a lovely finish, garnish your dish with fresh basil leaves. A sprinkle of extra Parmesan adds a tasty touch. Serve these squash boats hot for the best flavor. Pair them with a simple salad or crusty bread for a full meal. Pro Tips Choose the Right Squash: Select a spaghetti squash that feels heavy for its size and has a smooth, unblemished skin for the best texture and flavor. Don’t Skip the Roasting: Roasting the squash cut-side down ensures it steams in its own moisture, resulting in perfectly tender strands. Experiment with Add-ins: Feel free to customize the filling by adding proteins like cooked chicken or shrimp, or other vegetables like bell peppers or zucchini for extra flavor. Garnish for Presentation: A sprinkle of extra Parmesan and fresh basil not only enhances the dish's appearance but also boosts its flavor profile. {{image_2}} You can switch up the filling in your garlic Parmesan spaghetti squash boats. If you want a different taste, try using spinach or tomatoes. Both add great flavor and texture. You can also toss in bell peppers or mushrooms. These veggies add crunch and color. Mix and match to find your favorite combo! Want to make your meal heartier? Add some protein! Cooked chicken works well and makes it filling. If you prefer plant-based options, try adding beans. They bring a nice texture and flavor. For seafood lovers, shrimp or crab can add a fun twist. Just cook them separately and mix them in! Not a fan of Parmesan? You have options! Try different cheese types like cheddar or mozzarella. Each brings its unique taste. If you're looking for a dairy-free option, consider vegan cheese. There are many great brands out there that melt well. Choose what you love! To keep your garlic Parmesan spaghetti squash boats fresh, follow these steps: - Refrigeration: Place the stuffed squash in an airtight container. This helps keep moisture in and prevents odors from other foods. - Duration: The dish lasts for about 3 to 5 days in the fridge. Make sure to check for any signs of spoilage before eating. If you want to save some for later, freezing is a great option. - Freezing Method: First, let the stuffed squash cool completely. Then, wrap each half tightly in plastic wrap. For extra protection, place them in a freezer bag or container. This keeps them safe from freezer burn. - Thawing and Reheating: When you're ready to eat, take the squash out of the freezer and let it thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 20 minutes, or until warm throughout. You can also use the microwave if you’re short on time. Cooking spaghetti squash usually takes 30 to 40 minutes. First, you need to cut it in half and scoop out the seeds. Then, brush the inside with olive oil, salt, and pepper. Place the halves cut-side down on a baking sheet. Roast them in an oven set to 400°F (200°C) until the flesh is soft. You can check for doneness by poking it with a fork. Once tender, you can easily scrape the flesh into spaghetti-like strands. Yes, you can make garlic Parmesan spaghetti squash boats ahead of time. Cook the squash and prepare the filling. Let everything cool, then store it in the fridge for up to 3 days. When you are ready to eat, just reheat the stuffed squash boats in the oven. This method saves time and still tastes great. Just remember to store the filling separately if you prefer. Spaghetti squash boats pair well with many side dishes. You can serve them with a fresh green salad for added crunch. Garlic bread also makes a great side. If you want protein, grilled chicken or shrimp goes nicely with the squash. For a cozy touch, consider a warm bowl of soup. Each of these options complements the flavors of the garlic Parmesan squash. In this post, I shared a simple and tasty recipe for stuffed spaghetti squash boats. You learned about the key ingredients, easy steps for preparation and cooking, plus tips for choosing the best squash. I also discussed variations to suit your taste and how to store leftovers. With these ideas, you can create a warm, healthy meal. Enjoy experimenting with flavors and ingredients, and make the dish your own! A delicious and fun meal is just one squash away.

Garlic Parmesan Spaghetti Squash Boats

A delicious and healthy dish featuring roasted spaghetti squash filled with a savory garlic, spinach, and tomato mixture topped with Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium spaghetti squash
  • 4 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 cup fresh spinach, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
  • Brush the inside of each half with 2 tablespoons of olive oil, then season with salt and pepper.
  • Place the squash halves cut-side down on a baking sheet lined with parchment paper.
  • Roast in the preheated oven for 30-40 minutes until the flesh is tender and can be shredded with a fork.
  • While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
  • Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • Stir in the chopped spinach and cherry tomatoes, cooking for 3-4 minutes until the spinach is wilted and the tomatoes are slightly soft.
  • Remove the skillet from heat and mix in the grated Parmesan cheese and Italian seasoning. Adjust seasoning with salt and pepper to taste.
  • Once the spaghetti squash is cooked, use a fork to scrape the flesh into spaghetti-like strands, then gently mix with the garlic, spinach, and tomato mixture.
  • Spoon the mixture back into the squash halves, generously filling each one.
  • Return the stuffed squash boats to the oven and bake for an additional 10 minutes until heated through and the tops are slightly golden.

Notes

Serve hot, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese for a lovely finish.
Keyword healthy, spaghetti squash, vegetarian