Baked Spaghetti Squash Pasta Boats

in Recipes

Question. Would you rather have loooong strands of spaghetti noodles (to create your own Lady and the Tramp moment, of course) or shaped pasta, like elbows and rigatoni?

It’s quite the toss up.

I’m a devout spaghetti noodle fan. The twirling, the twisting, and the art of creating the perfect bite of pasta makes for a delicious (and not to mention, mindful) dinner.

Of course, I’m a fan of all spaghetti noodles including spiralized zucchini noodles, squash noodles, sweet potato noodles, and more. Alternative spaghetti noodles have even expanded to include chickpea noodles, black bean noodles, lentil noodles, and even kelp noodles. And then there’s everyone’s favorite alternative noodle: the spaghetti squash and its perfect, sweet, tender strands of spaghetti noodles.

Spaghetti squash, a type of winter squash, is a delicious way to get your spaghetti fix. Now in season, (hello, autumn and winter!) spaghetti squash is readily found at the grocery store and farmers market. This variety of winter squash is rich in B vitamins including folate, niacin, and thiamin, potassium, calcium, iron, zinc, and vitamins A and C. Spaghetti squash is also packed with fiber (roughly 2 grams per cup) to support digestive health and function.

Tomato Toss Up!

This spaghetti squash recipe is a delicious way to enjoy spaghetti noodles – in squash form! Filled with flavorful Pacific Foods organic diced tomatoes, onion, garlic, fresh basil, and mozzarella cheese, this recipe is a cozy way to do pasta night.

Looking for your favorite new brand of tomatoes? Pacific just launched their newest line of organic tomatoes – in box form! As opposed to cans of tomatoes, which are often lined with BPA and other chemicals, Pacific uses compact boxes that are easy to stock and store. My absolute favorite part about Pacific’s tomatoes is that they are organic and cooked in small batches to preserve the tomatoes’ bright flavor and sweetness. In this recipe I’ve used their organic diced tomatoes which have the perfect texture and flavor in this spaghetti squash recipe.

Speaking of Toss Ups, Pacific Foods is currently running their Great Tomato Toss Up contest, asking readers to settle some very important dinnertime debates. These include twirling spaghetti vs. cutting it up, and serving sauce on top of pasta vs. mixing it in.

I know where I fall on this debate – how about you? You can enter Pacific’s Great Tomato Toss Up by voting on your choices for a chance to win a case of their new organic tomatoes plus a four piece set of American Kitchen Cookware! It takes just three little votes for your chance to win all the tomato goodness.

Don’t forget to follow Pacific Food’s Facebook page for more Tomato Toss Up recipes!

Hearty spaghetti squash + flavorful tomatoes + gooey mozzarella cheese + fresh basil = a new spin on pasta night.

Baked Spaghetti Squash Pasta Boats

Serves 2

1 spaghetti squash
2 Tablespoons olive oil
½ white onion, diced
3 cloves garlic, diced
1 box Pacific Foods organic diced tomatoes in light puree
½ tsp each of dried oregano, dried basil, and red pepper flakes
½ tsp sea salt
1 cup mozzarella cheese, shredded
2 Tablespoons fresh basil, chopped


Preheat oven to 400 degrees Fahrenheit.

Cut spaghetti squash lengthwise with a very sharp knife – be careful! Scoop out seeds with a spoon leaving a 1-inch center in middle of squash. Sprinkle with sea salt and pepper.

Place squash cut side down in a baking dish and add a splash of water – just enough to barely cover the bottom of the dish. Place squash in oven and bake for 30 minutes.

While squash is baking, heat olive oil in a saucepot on the stove over medium heat. Add in garlic and onions and sauté for five minutes, or until fragrant. Add in Pacific diced tomatoes and season with dried herbs, sea salt, red pepper flakes, and black pepper to taste. Reduce heat to a simmer and continue to cook until squash is finished baking.

Remove squash from oven and carefully flip over. Use a spoon to fill the center of the spaghetti squash with sauce. Sprinkle each squash with mozzarella cheese evenly.

Bake squash for ten more minutes, or until cheese is bubbly and browning on top. I like to finish cooking my squash by broiling it for the last 5 minutes. This creates the perfect cheesy bubble.

Remove squash from oven and garnish with fresh basil. Enjoy!


-These squash boats would be delicious with extra goodness stirred into the sauce. Some great additions include cooked ground beef, turkey, or chicken, sautéed mushrooms, spinach, olives, and bell peppers.
- All squash cook differently depending on size. If your squash is too tender, cook for a bit longer before adding sauce and cheese.

This post is sponsored by Pacific Foods – thank you for supporting brands that support vegukate. Pacific Foods tomatoes are delish.

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