Loaded Spaghetti Squash Casserole Boats

Baked spaghetti squash loaded with cheese, spinach, bacon and tomatoes topped with crispy roasted squash seeds.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 450kcal

Preheat the oven to 350
Slice the squash in half length wise and scoop out the seeds. Reserve seeds for roasting (optional)
Bake the squash cut side down on a lightly oiled baking sheet (preferably coconut oil or olive oil) for 45 minutes, or until tender. Take care to not over bake, or your 'boats' will be too tender to use.
While the squash is baking, boil the squash seeds for 10 minutes, drain and dry, toss with some olive oil and salt and place on a baking sheet. Roast at 350 for 20-30 minutes, tossing every 10 minutes.
Using a fork, carefully remove the flesh of the squash and place into a bowl. At this point, the squash will be 'spaghetti' like in shape.
Add butter, half the cheddar cheese and cream cheese and stir.
Add the bacon, spinach salt and pepper, and stir until incorporated.
Gently return the squash mixture back to the shells or 'boats', top with remaining cheese and return to the oven for 15 minutes or until warmed throughout.
Top with chopped tomatoes and roasted squash seeds and serve.

You can bake the seeds at the same time as the squash OR pop them into the oven after you remove the squash to scoop out the flesh.
If you don't want to serve this in the squash boats, you can simply place the mixture into a 9 x 13 casserole dish for the second bake.
We serve this as a side dish, but you can make it a main meal by adding some chicken or ground turkey.
If you want to cut down on time and arm muscle, Cook your squash in the instant pot.