Vegetarian Spaghetti Squash Boats are the ultimate healthy comfort food made with whole simple ingredients, just right for a weeknight. You’ll be amazed at how simple they are to prepare. Bonus: these are meat and potatoes lovin' husband approved too, and that's sayin' somethin'. | @KristinaLaRueRD

Vegetarian Spaghetti Squash Boats

  • Author: Kristina LaRue
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 servings 1x


  • 1 small spaghetti squash
  • 1 teaspoon olive oil
  • 1/2 yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1 tablespoon minced garlic
  • 1/2 teaspoon Italian seasonings
  • 1 cup sliced mushrooms
  • 1 cup broccoli florets
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup cheddar cheese
  • salt and pepper to taste


  1. Preheat oven to 375 degrees F.
  2. Cut spaghetti squash in half from top to bottom.
  3. Scoop out seeds and place flesh side down in large microwave safe bowl. Microwave for 7-8 minutes; allow to cool.
  4. Meanwhile, heat olive oil in cast iron skillet and sauté onions, peppers, garlic, and mushrooms together until softened. Season with salt, pepper, and Italian seasonings.
  5. Stir in broccoli and cook for a few minutes to brighten green in color.
  6. Stir in black beans; remove from heat.
  7. Once spaghetti squash is cool enough to touch, carefully use a fork to scrape out spaghetti squash strands and transfer to a bowl.
  8. Toss spaghetti squash with cooked veggies and 1/4 cup cheddar cheese.
  9. Pour spaghetti squash mixture into spaghetti squash skins and top with remaining cheese.
  10. Bake in oven for 8-10 minutes until cheese melts.


  • Serving Size: 1 boat
  • Calories: 465
  • Sugar: 17g
  • Fat: 17g
  • Saturated Fat: 7g
  • Carbohydrates: 60g
  • Fiber: 15g
  • Protein: 24g
  • Cholesterol: 35mg