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final cooked image of stuffed yellow squash

Baked Italian Spaghetti Squash Boats

Spaghetti squash stuffed with turkey sausage and marinara sauce, then topped with cheese and baked to perfection.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 2
Calories 479kcal
Author Rena


  • 1 small to medium sized spaghetti squash halved and seeds removed
  • 8 ounces Italian turkey sausage links casings removed
  • 2 cups of prepared marinara sauce look for a low fat, low sugar variety
  • salt and pepper to taste
  • 1 teaspoon olive oil
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 tablespoon chopped parsley


  • Preheat the oven to 375 degrees.
  • Place the spaghetti squash halves cut side down in a rectangular baking dish. Add water to come up 1 inch in the pan.
  • Bake for 40 minutes or until squash is tender.
  • Using a fork, remove most of the flesh of the squash, leaving the shells behind.
  • In a large pan heat the olive oil over medium-high heat. Place the turkey sausage in the pan and cook, breaking up the meat with a spatula, for 5-7 minutes or until cooked through.
  • Add the marinara sauce and spaghetti squash into the pan; season to taste with salt and pepper and stir to combine.
  • Cook for 3-5 minutes, stirring occasionally until the sauce is warmed through.
  • Preheat the broiler. Divide the spaghetti squash mixture between the two shells and sprinkle the cheese over the tops.
  • Broil for 3-5 minutes or until cheese is melted and browned. Watch carefully so that it doesn't burn!
  • Sprinkle with chopped parsley and serve.


Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 479kcal | Carbohydrates: 53g | Protein: 30g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 2596mg | Potassium: 1606mg | Fiber: 12g | Sugar: 27g | Vitamin A: 1940IU | Vitamin C: 63mg | Calcium: 397mg | Iron: 15.1mg