Skip the dough and stuff all of your favorite pizza toppings into spaghetti squash boats for a fun and healthy dinner that'll please the whole family. We love the combination of mushrooms, bell peppers, pepperoni and mozzarella, but feel free to mix it up with your favorite pizza ingredients. You could throw in a bit of chopped cooked broccoli, for example, or add some olives or chopped artichoke hearts. And of course feel free to omit the pepperoni to make the dish vegetarian. Round out the meal with a simple salad.

Carolyn Casner
Source: EatingWell.com, September 2019
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Ingredients

Ingredient Checklist

Directions

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  • Position rack in upper third of oven; preheat to 450 degrees F.

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  • Place squash halves cut-side down in a microwave-safe dish and add water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash cut-side down on a large rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)

  • Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. Add mushrooms and bell pepper and cook, stirring, until the vegetables are tender, about 5 minutes more. Add tomatoes, Italian seasoning, 1/4 teaspoon pepper, crushed red pepper and 1/8 teaspoon salt. Cook until heated through and the flavors have blended, about 2 minutes. Remove from heat and stir in all but 10 or 12 pepperoni halves. Cover and reserve.

  • Use a fork to scrape the squash from the shells into a large bowl, being careful to keep the shells intact. Stir in 1/4 cup mozzarella, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Add the tomato mixture to the bowl; stir well to coat. Place the squash shells, cut-side up, on a rimmed baking sheet. Divide the filling between the halves. Sprinkle with the remaining 3/4 cup mozzarella and arrange the reserved pepperoni on top.

  • Bake until the filling is hot and the cheese is melted, about 15 minutes. Turn the broiler to high and broil, watching carefully, until the cheese and pepperoni start to brown, 1 to 2 minutes. Cut each boat in half to serve.

Nutrition Facts

373.4 calories; protein 16.4g 33% DV; carbohydrates 32.2g 10% DV; exchange other carbs 2; dietary fiber 7.5g 30% DV; sugars 15g; fat 20.6g 32% DV; saturated fat 7.2g 36% DV; cholesterol 34mg 11% DV; vitamin a iu 2739.2IU 55% DV; vitamin c 67.9mg 113% DV; folate 62.3mcg 16% DV; calcium 289.8mg 29% DV; iron 3.9mg 22% DV; magnesium 52.3mg 19% DV; potassium 1058mg 30% DV; sodium 653.1mg 26% DV; thiamin 0.2mg 23% DV.

Reviews (2)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/09/2020
Excellent recipe for a lower carb dinner! I am not a big mushroom fan so I left them out but it was still delicious and very satisfying. The recipe is easy to alter to your own tastes. Don't over-cook the squash... keeping a little texture makes all the difference. I will certainly be making this again. Read More
Rating: 3 stars
12/12/2019
It tasted good but I didn't care for the texture. I don't think I'll make it again. Read More