Spaghetti Squash Pasta Boats

It’s squash season my friends! They are so versatile and delicious that it was hard for me to not post more than two recipes this week mentioning squash. 😀 #sorrynotsorry
This recipe is fairly easy, and there isn’t much prep, which is nice. It is sure to satisfy the hungriest bellies. It’s basically clean eating and delicious at it’s best (and healthiest!). 😉
Spaghetti squash boats


  • 4 cloves garlic, first chopped, then prepared to your liking (I typically press my garlic)
  • 1 red pepper, diced and de-seeded
  • 2 small/1 large zucchini, chopped
  • 1/2 small bunch kale, ripped
  • 1.5-2 vine tomatoes, diced
  • 1 tsp red wine
  • Mozzarella Cheeze Shreds or “White” grated cheese (if you’re about it – my fiancé was, I was not) – see pic below
  • Grated frozen lemon (to taste, also optional)
    Dry Ingredients
  • 1/2 tsp Dried Basil
  • 1/2 tsp Dried Oregano
  • 1 tsp Nutritional yeast
  • 1/2 tbsp dried minced onion
  • 1/4 tsp lemon basil (dried) (optional – but if you have it, add it!)
  • Salt & pepp (to taste)
  • Cayenne Pepper to taste
With and without cheese! 🙂

  1. Pre-heat the oven to 375
  2. Chop the garlic to get the Allicin going
  3. Cook squash for 40 min for 375 degrees, cut side down
  4. 10-15 min into the squash cooking, wash & chop the veg (kale, pepper, zucchini)
  5. Prepare all dry ingredients in a small bowl
  6. Put olive oil in your pan, and turn on the heat. Add 1/2 of the garlic and sauté until fragrant (2-3 minutes max)
  7. Add the zucchini and fry for 3 minutes.
  8. Add the pepper, fry for 2 minutes
  9. Add the kale, fry for another 5 minutes or so.
  10. Add 1/2 tsp red wine and continue to cook on low heat.
  11. By this time, your spaghetti squash should be ready. Take it out of the oven and let cool for about 5-10 min, or until it’s cooled down enough to handle.
  12. Turn the oven down to 350.
  13. Add tomatoes, remaining garlic and dry ingredients to the veggie pan.
  14. When the squash is not burning hot, take a fork and grate into the squash, creating your noodles. I personally used a dish cloth and held the bottom of the squash while I “forked the noodles” into a bowl.
  15. If you haven’t already, pour noodles from both sides of the squash into a bowl, or directly into the veggie pan.
  16. Turn the heat up (medium-high), mix up the noodles & veg, and cook until about 85-90% of the liquid is cooked off and out (about 7-10 minutes-ish)
  17. Stir frequently to avoid burning/liquid pockets
  18. Turn off the heat, and refill the squash boats with the veggie/noodle mixture.
  19. Top with nutritional yeast, salt & pepp to taste
  20. Top with cheeze/cheese if that’s your kind of thing.
  21. Put the squash boats back in the oven for another 5-10 minutes (or until the cheeze melts if you’re about it).
  22. Enjoy!

Serves 2

Originally posted November 27/15.

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