Wednesday, January 15, 2014

Mushroom and Spinach Spaghetti Squash Boats

If you liked our Spaghetti Squash Pizza Boats, you'll love these Mushroom and Spinach Spaghetti Squash Boats! These are a healthy, nutritious one-dish meal that will make you think you're splurging on a big bowl of pasta or lasagna... when I'm craving carbs for dinner spaghetti squash boats are my go-to. Note: spaghetti squash doesn't taste like pasta, it really just takes on the flavor of whatever you're cooking it with. In this case, you will think you are eating a warm, cheesy mushroom and spinach pasta bake!

Amy and I love these Spaghetti Squash Boats so much I make them once a week. The great part is, you can use all different sorts of proteins, vegetables, sauces and cheeses in them (great for cleaning out the fridge time!). And as an added bonus, they make some great leftovers...

You can prep this dish ahead of time, then put it on the oven just before you're ready to bake. You can also place the spaghetti squash mixture in a 9x9 baking dish instead of the shells to bake. So easy!!

Mushroom and Spinach Spaghetti Squash Boats
adapted from a recipe from

1 large spaghetti squash (about 3 cups cooked)
salt and fresh pepper, to taste
2 cups baby spinach
8 oz. fresh mushrooms, sliced
1 tbsp. olive oil
1/4 tsp. garlic powder
1 1/4 cup tomato pasta sauce
1/2 cup turkey pepperoni, chopped
2 cups part-skim mozzarella cheese, shredded
1 tbsp grated Parmesan cheese


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour (or longer if needed) on a baking sheet, cut side down.

When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. 

While spaghetti squash is cooling, heat olive oil in a large pan over medium heat. When oil is hot, add mushrooms, garlic powder, and salt and pepper to taste. Cook until mushrooms are browned. Add baby spinach and cook until spinach is wilted.

Remove pan from heat. Transfer mushroom and spinach mixture to a paper towel to soak up any excess moisture.

When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid.

Toss squash strands with 1 cup of the pasta sauce, turkey pepperoni, and 1 1/2 cups mozzarella cheese. Add mushroom and spinach mixture. Stir until combined.

Place the spaghetti squash mixture back into the 2 shells and place on a baking sheet. Top each with remaining sauce and mozzarella cheese. Sprinkle the Parmesan cheese on top.

Bake in the oven for 20 - 30 minutes or until everything is hot and the cheese is melted.

Another spaghetti squash hit!!!!

So good. I can't wait for my leftovers tomorrow... :)



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