High Protein Pizza Spaghetti Squash Boats
These high protein pizza spaghetti squash boats are the perfect blend of healthy, filling and comforting. Full of protein and fiber to keep you full, and delicious cheesy pizza goodness to keep you satisfied.
I thought this was gonna be a weird combo at first but it’s actually so bomb. Even Ty was impressed. And I don’t have any kids but honestly I bet they’d love these too. Here’s everything you need and how to make it!
What You’ll Need
Equipment
- Sheet pan
- Large frying pan
Ingredients
- Spaghetti squash: Look for smaller ones. Around 2 – 2.5 lbs each (I use a kitchen scale for most accurate measurements).
- Salt + pepper
- Lean ground turkey: I use 99% lean.
- Italian seasoning: Pre-made seasoning is great, but you could also do a blend of oregano, basil, thyme, rosemary.
- Marinara sauce: Love this one.
- Turkey pepperoni: A super easy swap for regular pepperoni – has more protein, less fat and tastes just as delicious. Hormel is a really good brand.
- Mozzarella cheese: Freshly grated is best.
- Fresh basil: Optional, for topping.
How To Make Them
- Roast the squash: Preheat the oven to 400F and line a baking sheet with parchment. Cut the squash in half lengthwise and remove the seeds. Add a light spray of olive oil and pinch of salt and pepper. Place cut side down on the baking sheet and bake for about 30 minutes (I use small squash in this recipe – if yours are larger, you may need to bake for longer, around 40-45 minutes).
- Cook the turkey: About halfway through squash bake time, get started on the pizza meat sauce. Heat a large frying pan on medium high heat, spray with olive oil and add the ground turkey. Cook the turkey, breaking apart into small pieces (I use a meat chopper like this one) until fully cooked. Season with salt, pepper and Italian seasoning.
- Add sauce and pepperoni: To the turkey, add the marinara sauce and roughly chopped turkey pepperoni (saving a few to put on top). Stir everything together and let gently cook for about 5 minutes to let the flavors develop. Remove from heat.
- Shred the squash: Once the squash are done baking, let them cool slightly, then turn over and shred into strands with two forks.
- Add the sauce & cheese: Add the meat sauce evenly to each spaghetti squash boat, then top with fresh grated mozzarella and some whole pepperonis. Put bake in the oven to melt the cheese (about 5 minutes). Top with fresh basil if desired and enjoy!
Tips
- Cutting the squash: To help with cutting the squash, poke it all over with a fork and microwave for about 2-3 minutes. Let it cool slightly before cutting.
- Bake time: I use small squash in this recipe and 30 minutes is usually the perfect baking time. If your squash are larger, you might need closer to 40-45 minutes. Baking time will vary a little from squash to squash as well. You’ll know they are done if they shred easily into strands.
- Italian seasoning: If you’re using pre-made Italian seasoning, check the ingredients to see if it already has salt so you can adjust the amount of salt you add accordingly. Mine doesn’t have any salt and about 1 tsp to season the turkey works great.
Storing
I store the meat sauce and spaghetti squash separately if I can. Keep them in airtight containers in the fridge up to 4 days. Reheat in the microwave in 30 second increments until desired warmth (make sure to cover the sauce so you don’t make a mess of your microwave).
Similar Recipes
As always, be sure to leave a comment and review if you try these high protein pizza spaghetti squash boats! They are naturally gluten free (if you use the same marinara sauce and turkey pepperoni I do), and can easily be made dairy free with a dairy free cheese substitute. Enjoy!
High Protein Pizza Spaghetti Squash Boats
These are the perfect blend of healthy, filling and comforting. Full of protein and fiber to keep you full, and delicious cheesy pizza goodness to keep you satisfied.
Equipment
Ingredients
- 2 small spaghetti squash (~2lbs each)
- pinch salt and pepper to taste
- 1 lb 99% lean ground turkey
- 2 tsp Italian seasoning
- 2 cups marinara sauce (452 g)
- 1/2 5oz bag turkey pepperoni (75 g) roughly chopped
- 1 cup mozzarella (84 g) fresh grated is best
- fresh basil optional, for topping
Instructions
- Preheat oven to 400 F and line a half baking sheet with parchment. Cut the squash in half lengthwise and remove the seeds. Lightly spray with olive oil and season with a small pinch of salt and pepper. Place face down on the baking sheet and bake for 30 minutes.
- Halfway through squash baking, heat a large frying pan on medium high heat, spray with olive oil and add turkey. Cook the turkey, breaking apart into small pieces, until fully cooked. Season with more salt (I do about 1 tsp), pepper, and the Italian seasoning.
- Turn the heat down and add marinara sauce, roughly chopped pepperoni (save a few for topping) and stir together. Let gently cook for about 5 minutes to let the flavors combine, the remove from heat.
- After the squash are done baking, let cool slightly, then flip over and shred into strands with two forks. Top them with the meat sauce, mozzarella cheese and a few whole pepperonis. Put back in the oven to melt the cheese, about 5 minutes.
- Once cheese is nice and melty, remove from oven, top with fresh basil if desired and enjoy!
Notes
- Bake time: This will vary from squash to squash and also depending on your oven. 30 min is usually perfect for me for small squash. If yours are larger, you may need closer to 40-45 min.
- Italian seasoning: Check the ingredients on your Italian seasoning to see if it already has salt and adjust accordingly. I add 1 tsp salt to the turkey since my Italian seasoning doesn’t have any. If you don’t have any pre-made Italian seasoning, you can use a blend of oregano, basil, thyme, rosemary.
- Cutting the squash: For a little help cutting the squash, poke it all over with a fork and microwave for about 2-3 minutes to soften. Let it cool slightly before cutting.
Nutrition
Serving: 1boat | Calories: 409kcal | Carbohydrates: 39.2g | Protein: 41.9g | Fat: 12.2g | Fiber: 8.6g
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