Skinny Spaghetti Squash Boats with Turkey & Ricotta
These Skinny Spaghetti Squash Boats are amazing. They are so easy to make and are perfect for a healthy weeknight meal.
Equipment
Large rimmed baking sheet
10-inch skillet or sauté pan
Wooden spoon
Instant-read thermometer
Fork (for scraping squash strands)
Oven-safe serving dish (if transferring boats for broiling)
Ingredients
3 tablespoons olive oil - 45ml, divided, plus more for drizzling on squash
1 cup white onion - chopped, about 1 medium onion, 160g
3 cloves garlic - minced
1 lb ground turkey (minced turkey) - 450g, or ground chicken
1 jar Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish) - 24 oz / 680g, or 3 cups homemade tomato sauce
4 medium spaghetti squash - sliced in half lengthwise
15 oz ricotta cheese - 425g, whole-milk or part-skim
1 cup Parmesan cheese - 100g, freshly grated
2 teaspoons kosher salt - divided, plus more for seasoning the squash
½ teaspoon ground black pepper - plus more for seasoning the squash
Instructions
- Preheat your oven to 400°F / 200°C (205°C fan-forced).
- Scrape the seeds out from the middle of the squash, creating a cavity inside.4 medium spaghetti squash
- Drizzle a little olive oil over the cut sides of the squash and season with salt and pepper. Place cut-side down on a rimmed baking sheet and roast for 30 minutes.3 tablespoons olive oil, 4 medium spaghetti squash, 2 teaspoons kosher salt, 1/2 teaspoon ground black pepper
- While the squash is cooking, sauté the onion in olive oil with 1/2 teaspoon of salt. Allow to cook for a few minutes until the onion is translucent. Add the garlic and allow to cook for another minute.3 tablespoons olive oil, 1 cup white onion, 3 cloves garlic, 2 teaspoons kosher salt
- Add the ground meat, 1 teaspoon salt and 1/2 teaspoon black pepper. Use a wooden spoon to break up the meat into small pieces. Cook the meat through until no pink remains, about 6–8 minutes. Use an instant-read thermometer to confirm the turkey has reached 165°F / 74°C.1 lb ground turkey (minced turkey), 2 teaspoons kosher salt, 1/2 teaspoon ground black pepper
- When the meat is completely cooked through, add the tomato sauce. Bring the sauce to a low boil, cover, and allow the sauce to continue to cook until the squash is done cooking.1 jar Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish)
- After 30 minutes, remove the squash from the oven, carefully flip over and scrape the flesh with a fork. If the flesh breaks apart easily, the squash is done.4 medium spaghetti squash
- Spoon approximately 2 heaped tablespoons of ricotta cheese into the cavity of each squash half. Spoon the sauce over the top of the ricotta cheese until it fills the cavity, being sure not to overfill the squash. Sprinkle Parmesan over the top.15 oz ricotta cheese, 1 cup Parmesan cheese
- Return the boats to the oven and bake for 10 minutes at 400°F / 200°C. Then switch the oven to broil (high) and broil for 2–3 minutes, watching closely, until the Parmesan is golden and bubbly.
- Remove from the oven and let rest for 2–3 minutes before serving. Pair with a simple green salad.
Notes
Storage: Assembled baked boats keep refrigerated in an airtight container for up to 3 days. Reheat covered at 350°F / 175°C for 15–20 minutes, then uncover for 3–4 minutes to re-crisp the cheese.
Make-Ahead: Roast the squash halves and cook the sauce separately up to 4 days ahead. Store in separate airtight containers in the fridge and assemble only as many boats as you need.
Freezing: The sauce freezes well for up to 3 months — freeze flat in zip-top bags for faster thawing. Do not freeze the roasted squash halves; they turn watery after thawing.
Substitutions: Swap ground turkey for ground chicken, lean beef, or Italian sausage. Use cottage cheese blended smooth as a ricotta substitute. Any marinara or arrabbiata sauce works in place of the jar sauce.
Pro Tip: Roast the squash cut-side down so the flesh steams from inside — this produces clean, shapely strands instead of mush. Check doneness at 30 minutes by flipping one half and dragging a fork across the flesh.
Nutrition
Serving: 1servingCalories: 435kcalCarbohydrates: 43gProtein: 27gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 69mgSodium: 1360mgPotassium: 1055mgFiber: 9gSugar: 17gVitamin A: 1307IUVitamin C: 18mgCalcium: 353mgIron: 3mg
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