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Low carb, filling and absolutely delicious, these Spaghetti Squash Pizza Boats are the perfect healthier alternative for any pizza lover! This recipe is the perfect way to enjoy that taste of pizza, but without all the carbs and calories. Made with good-for-you ingredients and naturally gluten-free, these spaghetti boats are going to become a family favorite for sure!
Table of Contents
I’ve recently been trying out a lot of low carb alternatives for classic high carb recipes. Dishes like my chicken lettuce wraps and this deconstructed lasagna have been on repeat in my household.
Spaghetti squash makes a perfect low carb stand in for pasta. It works great with my meatballs with veggies and most other pasta recipes. It’s safe to say, spaghetti squash has now become my new favorite ingredient to work with, and they are the star of the show in these pizza boats!
Why You’ll Love This Recipe
- Customizable: These pizza boats are super easy to customize. You can play around with the toppings, the sauces and the seasonings too.
- Low carb: They are low in carbs and calories and rich in fiber, which makes them a great choice if you’re looking for a meal that supports your weight loss goals.
- Healthy and delicious: If you’ve always loved pizza nights, this recipe is perfect to satisfy those cravings, but in a healthier way.
Ingredients
- Spaghetti squash: I used a whole large spaghetti squash. You can use two small spaghetti squash too.
- Chicken sausage: For that bit of protein. I sliced the sausage into thin quarter-inch slices.
- Marinara sauce: Any good pizza needs a solid, savory marinara sauce. You can use a store-bought, no-salt added version, or try my crockpot tomato sauce and season it yourself.
- Veggies: I used some frozen veggies for convenience! These help bulk up the pizza.
- Seasonings: Salt, pepper, onion powder, basil, oregano, and garlic powder give the dish those classic pizza flavors and incredible aroma.
- Cheese: Parmesan cheese works best! It’s best to use Parmesan shredded from a block, instead of using the pre-shredded version.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Dairy-free: Swap the Parmesan cheese in the recipe for some nutritional yeast, dairy-free grated cheese, or just skip adding the cheese if you want to make the dish dairy-free.
- Vegan: To make vegan spaghetti squash pizza boats, skip adding the chicken sausage, and use only veggies.
- Toppings: Use your favorite pizza toppings! You can also experiment with ingredients such as grilled zucchini, olives, capers, and fresh basil to enjoy different flavor variations. Try some shredded chicken, seasoned with the seasonings of your choice instead of the chicken sausage if you want to.
How to Make Spaghetti Squash Pizza
To make these easy pizza boats, start by preheating the oven to 400° F and placing parchment paper on a baking pan.
Step 1: Prep spaghetti squash: Place the spaghetti squash in the microwave for 5 minutes to soften, and then slice it lengthwise and remove the seeds. Then Place it on the baking sheet with the flesh facing up. Season it with salt and pepper, and then place flesh face down.
Step 2: Make the sauce: Combine the marinara sauce with the seasonings and herbs in a bowl and mix together.
Step 3: Bake: Bake the spaghetti squash for about 40 minutes. Flip them over and let them rest for 5-10 minutes. Use a fork to scrape the flesh from the skin, keeping it in the spaghetti squash boat.
Step 4: Spread the sauce: Divide the sauce evenly between each squash half and spread it over the top, covering the flesh as much as you can.
Step 5: Arrange the toppings: Arrange the veggies and the sliced chicken sausage over the marinara sauce, and top with the shredded Parmesan cheese.
Step 6: Broil and serve: Pop the tray back in the oven and broil for 5 minutes until the cheese is melty. Remove and serve immediately.
Storage Directions
- Storing: Store the leftover loaded spaghetti squash in an airtight container and refrigerate it for up to 3 days.
- Reheating: You can reheat these in the microwave, pausing at every 15-second interval, or in a preheated 350° F oven for 10-15 minutes.
Serving Suggestions
- These pizza boats can be enjoyed on their own, or paired with a simple veggie side dish like roasted vegetables or caramelized cauliflower.
- Enjoy with a healthy salad like this tabbouleh salad recipe, a cucumber chickpea salad with tomatoes or a simple Italian salad. Create your own salad combination and enjoy with this yogurt ranch dressing.
Recipe Tips
- Pat dry: If you’re using frozen veggies (like me) for the toppings, make sure you thaw them completely. Also pat them dry to remove the excess moisture before you use them here.
- Using fresh veggies? You’ll need to saute them first before you adding them to your pizza boats as they won’t cook in the oven.
- Make it quick: To make it quicker, you can use pre-grilled veggies too! I love using Trader Joe’s Misto Alla Griglia with eggplant, zucchini and red peppers.
- Microwaving the squash: This trick works to soften the squash slightly making it easier to cut in half.
More Delicious Low Carb Recipes
If you tried this spaghetti squash pizza recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Spaghetti Squash Pizza Boats
Ingredients
- 1 Spaghetti Squash
- 1 lb Chicken Sausage, sliced into thin quarter-inch slices
- 16 ounces Frozen Vegetables, thawed and patted dry
- 1 ½ cups Marinara Sauce, no-salt added
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Basil
- 1 teaspoon Oregano
- 3 tablespoons Parmasen, or nutritional yeast for dairy free
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F. Prepare a large baking pan with parchment paper. Place spaghetti squash in the microwave 5 minutes to soften then slice lengthwise and remove seeds. Place spaghetti squash on a baking sheet flesh facing up, sprinkle with salt & pepper then place flesh face down. Bake 40 minutes.
- Remove the spaghetti squash from the oven, flip it so the flesh is facing up and let it cool 5-10 minutes. Using a fork, scrape the flesh from the skin keeping it in the spaghetti squash boat.
- In a mixing bowl, combine the marinara sauce with the seasonings. Divide the sauce evenly between each squash half and spread over the top covering the flesh.
- Divide and place the vegetables and sliced chicken sausage evenly over each squash half. Sprinkle with Parmesan cheese evenly over each. Set under a broiler 5 minutes to warm the ingredients and melt the cheese.
- Remove and serve immediately!
Notes
- Remember to let the frozen veggies thaw and pat them dry first before you use them for the recipe.
- If you’re using fresh veggies for the topping, saute them first, let them cool down and then use them.
- You can also use packaged pre-grilled veggies if you want to make things quicker.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is 5 minutes under the broiler enough to have the chicken cooked? Or did you pre-cook it? Thanks! Looks delicious! I’m making it now!
I mentioned in the post that I used Trader Joe’s chicken sausage and veggies and that they are precooked.
I could face plant into this. how have I not thought to do this??? I was actually craving pizza tonight too – which, oddly enough, is rare for me.
You will love! I’m not sure about the wifey, but I’m sure you will figure something creative out for her.
Yum!!!!! Love when I find yummy stuff like this on a menu where you least expect it!
Right? It was at Cucina Tagliani. Completely took me by surprise!
I love spaghetti squash in both sweet and savory dishes! This looks amazing! I end up eating the same things over and over as well!
Sweet? I’m intrigued! What sweet dishes have you used it in?
You know that I am totally into this. I love everything about it!
I knew you would be love!