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Margherita Spaghetti Squash Boats

  • Cook Time: 50 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 Servings


  • 2 tbsp. olive oil, divided
  • 2 small spaghetti squash
  • 1 small sweet onion, diced
  • ½ red or yellow bell pepper, diced
  • 2 c. baby portabella mushrooms, cleaned and sliced
  • 2 c. baby spinach, chopped
  • 1 (15-ounce) can white beans
  • 1 (24-ounce) jar Marinara Sauce
  • 2 c. mozzarella cheese, shredded and divided
  • 1 c. Parmesan cheese, divided
  • Salt and pepper, to taste


  1. Preheat oven to 375°. Cut spaghetti squash in half, lengthwise.
  2. Coat flesh side of squash with olive oil and roast on baking pan, flesh side down, for 30 minutes, or until tender.
  3. In a medium sauté pan over medium heat, sauté olive oil, onion and bell pepper until tender, approximately 7 to 10 minutes. Add mushrooms, spinach and white beans. Sauté for 5 minutes, until spinach has wilted. Turn off heat and add one jar of Victoria® Marinara Sauce. Toss veggies with sauce.
  4. Remove squash from oven and scrape the flesh with a large fork to form spaghetti strands.
  5. Toss the squash strands and veggie mixture together, then add the mixture to shelled-out squash.
  6. Top with cheese and bake until cheese is golden-brown, 8 to 10 minutes.