These incredible Spaghetti Squash Boats are the perfect way to satisfy your cravings for something comforting and delicious while keeping things lighter.
Imagine this: tender, stringy spaghetti squash roasted to perfection and transformed into an edible vessel for all sorts of tasty toppings, smothered in zesty marinara sauce and blanketed with gooey, melty mozzarella cheese.
These spaghetti squash boats are easy to make, even if you're not a master chef. With just a few simple steps and a handful of fresh ingredients, you can whip up a restaurant-worthy meal in your kitchen.
So whether you're looking for a fun twist on pasta night or just a satisfying meal that won't weigh you down, these spaghetti squash boats are the answer.
Why You Will Love This Spaghetti Boats
You will love this Spaghetti Squash Boat recipe for so many reasons!
- Fun and creative way to enjoy. Serving the saucy, cheesy spaghetti squash mixture right out of the squash "boat" makes for a unique and eye-catching presentation. It's something a little different than your standard spaghetti squash.
- Packed with flavor. Between the garlic butter spread on the bread, the leftover spaghetti that's already sauced, and the generous amount of melty mozzarella cheese on top, you get a delicious combination of savory flavors.
- Customizable. You can use your favorite leftover spaghetti, whether it's with marinara, meat sauce, or another variety. You can also add extra toppings like fresh basil, parmesan cheese, or red pepper flakes to make it your own.
- Easy to make. With minimal ingredients and simple steps, you can have this creative and cozy meal on the table in no time, especially if you already have leftover spaghetti on hand.
INGREDIENTS
This Spaghetti Boats comes together with a list of simple ingredients:
- Hoagie rolls: These sturdy, long sandwich rolls form the base of your spaghetti boats, holding all that delicious pasta and sauce.
- Leftover spaghetti: Coated in sauce and warmed, this forms the hearty filling for your boats. Using leftover spaghetti is a great way to repurpose past meals.
- Garlic butter: A flavorful mixture of melted butter, garlic, salt, and oregano. It adds richness and a pop of flavor to the bread.
- Mozzarella cheese: Freshly shredded and divided, mozzarella provides that gooey, melty, cheesy goodness in each bite.
- Marinara sauce: Warmed and divided, the marinara adds a zesty, tomato-based flavor that complements the pasta perfectly.
- Parmesan or Grana Padano: Freshly grated, these hard Italian cheeses add a sharp, salty finish to the dish.
How To Make This Spaghetti Boats
This recipe is so easy, it’s hard to mess it up, but these steps make it truly shine!
- step1. Whisk together melted butter, garlic powder/minced garlic, salt, and oregano to make the garlic butter. Set aside and keep warm.
- step2. Preheat your oven to 400°F (205°C).
- step3. Cut oval-shaped "lids" into the top of each hoagie roll using a serrated knife. Gently remove the lids and some of the bread inside, being careful not to puncture the sides or bottom.
- step4. Place the hollowed rolls and lids on a parchment-lined baking tray. Brush the insides generously with the garlic butter mixture.
- step5. Fill the rolls and lids with half of the shredded mozzarella. Bake for 5-7 minutes until the cheese melts and the edges start to crisp.
- step6. Divide the warm, sauce-coated spaghetti evenly among the rolls, filling to the brim. Top with a few spoonfuls of marinara, saving the rest for dipping.
- step7. Sprinkle the remaining mozzarella over the spaghetti. Bake for another 5-7 minutes until the cheese is melted and bubbly and the bread is toasty.
- step8. Remove from the oven, plate, and garnish with a generous dusting of freshly grated Parmesan or Grana Padano. Serve immediately and enjoy!
Tips For The Best Spaghetti Boats
With these top tips, you'll be serving up a mouthwatering masterpiece
- Don't skimp on the garlic butter. It's the secret weapon that takes these boats from ordinary to extraordinary. Slather it on generously for maximum flavor impact.
- Fresh mozzarella is a must. Pre-shredded just won't give you that same melty, stretchy goodness. Plus, shredding it yourself means you can sneak a few nibbles along the way.
- Don't be afraid to load 'em up. These boats are meant to be a carb-fest, so pile on that spaghetti and don't apologize for it. More is more in this case.
- Brush. Give those bread boats a generous coat of garlic butter inside and out. It's like sunscreen for your carbs - essential for achieving that golden, crispy glow.
How To Store
By following these tips, you can enjoy leftover spaghetti squash boats for up to several months.
Storing: Place leftover spaghetti squash boats in an airtight container or wrap them well. Store in the refrigerator for up to 3-4 days.
Freezing: To freeze, first let the cooked spaghetti squash cool completely. Transfer the drained spaghetti squash strands to freezer-safe bags or containers, removing as much air as possible before sealing. Freeze for up to 2-6 months.
Reheating: Thaw frozen spaghetti squash in the refrigerator for 24 hours, or as needed, before reheating. Reheat thawed spaghetti squash in the microwave or a 325°F-350°F oven until warmed through.
Spaghetti Boats
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Ingredients
- 4 long sandwich rolls around 15 cm each
- 475 g 1 lb leftover spaghetti, lightly coated in sauce, warmed
- Garlic Butter
- 900 g 2 lbs freshly shredded mozzarella cheese, divided
- 475 ml 2 cups marinara sauce, warmed and divided
- Freshly grated Parmesan or Grana Padano cheese
Garlic Butter:
- 115 g ½ cup melted unsalted butter
- 7-10 g 1 ½ - 2 teaspoon garlic powder (or 10ml/2 teaspoon minced garlic)
- 1.5 g ¼ teaspoon kosher salt
- 5 ml 1 teaspoon dried oregano
Instructions
- Prepare the garlic butter by whisking together the melted butter, garlic powder/minced garlic, salt, and oregano in a bowl. Keep it warm.
- Preheat the oven to 205°C (400°F).
- Using a serrated knife, cut an oval shape into the top outer portion of each sandwich roll to create a "lid". Carefully remove the lids, keeping them intact. Hollow out some of the bread from inside the rolls if needed, but avoid puncturing the sides or bottom.
- Place the hollowed rolls and lids on a parchment-lined baking tray. Brush the insides of the rolls and lids generously with the garlic butter mixture.
- Fill half of the mozzarella cheese into the hollowed rolls and on top of the lids. Bake for 5-7 minutes until the cheese starts melting and the edges crisp up.
- Divide the warm spaghetti evenly among the rolls, filling them to the brim. Top with a few tablespoons of marinara sauce to prevent drying, reserving the rest for dipping.
- Sprinkle the remaining mozzarella over the spaghetti and bake for another 5-7 minutes until the cheese melts and the bread is toasted.
- Remove from oven, plate, and garnish with freshly grated Parmesan or Grana Padano cheese.
Notes
- For a vegetarian option, use vegetable-based marinara sauce.
- Substitute mozzarella with provolone or a cheese blend if desired.
- Add sautéed veggies like mushrooms, bell peppers, or spinach to the spaghetti for extra nutrition.
- Leftover spaghetti works best, but freshly cooked al dente spaghetti can also be used.
- Serve with a side salad or garlic bread for a complete meal.
Nutrition
Frequently Asked Questions
Can I make these spaghetti boats ahead of time?
Yes, you can assemble them ahead but bake them just before serving for best results.
What type of bread works best for these?
Long sandwich rolls or hoagie rolls with a sturdy crust work perfectly.
Can I use a different type of pasta?
Absolutely! Penne, rigatoni, or even ravioli would be delicious substitutes
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