These spaghetti squash boats are filled with a hearty mixture of creamed spinach and pancetta. Enjoy these as a main dish or serve them as a side dish with cast-iron pork tenderloin or baked thin-sliced chicken breasts.
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This post was originally published in November 2019 and has been updated with recipe refinements, tips, and new photos.
Squash is a mild-tasting winter vegetable that is a canvas for a variety of flavors and textures - like this roasted honeynut squash.
Spaghetti squash gets its name from its fun texture. Once baked, the flesh flakes into strands resembling spaghetti. When combined with a satisfying filling of spinach, cheese, and pancetta, these squash boats are a crave-worthy dish.
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Why This Recipe Works
- Ease— Spaghetti squash doesn't require much preparation and bakes up beautifully.
- Flavor— This mild squash pairs well with so many flavors and dishes.
- Comfort—The creamy, cheesy filling adds a rich, comfort food vibe to the light squash.
- Versatile—This dish is satisfying enough to serve as a main dish but equally delicious as a side dish with your favorite meat or fish.
Ingredient Notes
- Frozen creamed spinach is one of my favorite shortcut ingredients. It's indulgent yet light and is perfect for incorporating into other dishes like this.
- Shallots provide a mild onion flavor. Sweet yellow or red onion can also be used.
- Fontina cheese is mild and melts beautifully. Gruyere, Monterey Jack, and Parmesan are also great options.
- Both pancetta and bacon work well in this recipe.
- Heavy cream (not pictured) can be used to thin out the spinach mixture if it seems thick. Typically, 1-2 tablespoons is enough.
See the recipe card for complete instructions and ingredient amounts.
How to Cut Spaghetti Squash
- Use a strong, sharp knife, like a chef's knife, to cut the squash in half lengthwise. Insert the point of the knife into the middle of the flesh and cut downwards towards the base of the squash.
- Rotate the squash and repeat this to cut the other half, cutting towards the stem of the squash.
How to Make Spaghetti Squash Boats
Step 1: Cut the squash in half lengthwise. Using a spoon, scoop out the seeds and discard them.
Step 2: Drizzle the squash flesh with oil and season liberally with salt and pepper. Turn the squash flesh-side (cut-side) down on a parchment-lined sheet pan.
Step 3: Bake for 30-40 minutes at 400℉ until tender. When scraped with a fork, the flesh should separate into spaghetti-like strands.
Step 4: Meanwhile, cook the pancetta in a skillet until browned and crisp. Transfer it to a paper towel-lined plate. Drain the excess fat, leaving 1-2 teaspoons.
Step 5: Add the sliced shallots to the pan and cook for 2-3 minutes until softened.
Step 6: Add creamed spinach and the cheese and stir until the cheese is melted. Add seasonings. If the mixture seems too thick, stir in 1-2 tablespoons of heavy cream. Spoon the spinach mixture into the squash boats, top with the pancetta, and serve.
Expert Tips
- Use freshly grated cheese for the best flavor and melting quality.
- Bake the squash on a parchment paper-lined sheet pan to prevent it from sticking. This makes cleanup a breeze.
- Add artichoke hearts or sun-dried tomatoes to the spinach mixture for added flavor.
Serving, Storing, and Reheating
- One squash serves two as a main dish or four as a side dish. For a vegetarian option, simply omit the pancetta.
- Serve with steak or chicken for a complete meal.
- To store, cool completely and wrap tightly. Refrigerate for up to 2-3 days.
- Leftovers reheat well in the microwave.
- To reheat in the oven, wrap the squash in foil, place it on a sheet pan, and heat it at 350℉ until warmed through.
Spaghetti Squash Boats FAQs
Overcooking is likely the reason for mushy squash. Baking the squash halves cut-side-down allows the extra moisture to drip away and not puddle in the squash. When cooked properly, the exterior of the squash will still be firm, and the flesh will flake easily into strands.
Spaghetti squash pairs well with beef, pork, chicken, or fish. This dish is light enough to enjoy during warm weather but it also has a comfort food vibe perfect for cooler days.
Since the flesh of spaghetti squash separates into strands resembling spaghetti, it is often used as a low-carb, low-calorie alternative to pasta. Its mild flavor serves as a good base for various types of pasta sauces.
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📖 Recipe Card
Spaghetti Squash Boats
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EQUIPMENT
Ingredients
Squash
- 1 spaghetti squash
- 2 teaspoons olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon Kosher salt
Spinach filling
- 4 ounces pancetta (diced)
- 1 shallot (sliced)
- 10 ounces frozen creamed spinach
- ½ cup shredded Fontina cheese
- 2 tablespoons heavy cream
- Kosher salt (to taste)
- black pepper (to taste)
- freshly ground nutmeg (to taste, optional)
Instructions
- Preheat the oven to 400℉.
- Cut the squash in half lengthwise. (See notes.) Scoop out the seeds with a spoon and discard them. Drizzle the oil over the cut side of the squash and season with salt and pepper.
- Place the squash cut-side down on a parchment-lined baking sheet. Bake for 30-40 minutes until tender and the squash separates into strands when scraped with a fork.
- Meanwhile, in a non-stick skillet over medium heat, cook the pancetta until browned and crisp, about 5-6 minutes. Drain the pancetta on a paper towel-lined plate. Remove the excess fat from the skillet, leaving about 2 teaspoons in the pan.
- Turn the heat to medium-low. Add the shallot and cook until softened, about 2-3 minutes. Add the creamed spinach and the cheese. Stir until the cheese is melted. If the spinach mixture seems thick, add the heavy cream to loosen. Season to taste with salt, pepper, and freshly ground nutmeg.
- Spoon the spinach mixture into the squash boats. Top with the pancetta and serve.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott
I love the indulgence that creamed spinach and pancetta add to this low-carb dish.