Spaghetti Squash Boats
Hearty and flavourful, these Spaghetti Squash Boats are roasted until tender and filled with a savoury mix of spicy Italian sausage, sweet apple, and tender baby spinach. Topped with cheddar and pepper jack cheese, they make a colourful, comforting meal that’s perfect for weeknight dinners or sharing with friends and family. Wholesome, and full of goodness, this dish brings warmth to your table.
Ingredients
2 small spaghetti squash (about 2–2.5 lb each)
2 Tbsp olive oil, salt & pepper
1 lb spicy Italian sausage (casings removed)
1 small onion, diced
1 apple (Honeycrisp or Granny Smith), diced
2–3 cups baby spinach
1–2 tsp Italian seasoning
1 cup shredded cheddar
1 cup shredded pepper jack (or mozzarella)
Directions
Roast squash: Heat oven to 400°F/200°C. Halve squash lengthwise, scoop seeds, rub cut sides with oil, salt, and pepper. Place cut-side down on a lined sheet; roast 35–40 min until tender.
Make filling: While it roasts, brown sausage in 1 Tbsp oil over medium heat, breaking it up. Add onion; cook 3–4 min. Stir in apple and Italian seasoning; cook 2–3 min. Fold in spinach to wilt. Taste and season.
Shred squash: Flip roasted halves cut-side up; cool 2–3 min. Use a fork to gently rake strands, leaving them in the shells.
Combine: Mix some strands into the skillet filling (optional for extra flavor), then spoon filling back into the squash boats. Top with cheddar and pepper jack.
Melt & serve: Return to oven 10–12 min (or broil 2–3 min) until cheese is bubbly. Serve hot.