Spaghetti Squash Pizza Boats (Dairy-free + Gluten-free)

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This recipe for spaghetti squash pizza boats is a fun (and healthier) spin on a classic. I mean, have you ever met anyone that doesn’t like pizza?

Whether you’re trying to eat healthier, cook seasonally, or create variety with your meals, this recipe is a great way to do any of those things.

I had a spaghetti squash sitting on the counter for weeks without a plan of what I was going to do with it. It’s honestly not my favorite squash on its own, but one night when I was making pizza, the lightbulb went off.

Any excuse to eat more pizza-related things is a good excuse in my book.

What makes this a great variation is that it’s easily customizable to fit your eating style. Plus it’s naturally gluten-free and super easy to make dairy-free, or even vegan.

Ingredients for Spaghetti Squash Pizza Boats

• spaghetti squash
• olive oil
• salt and pepper
• pizza sauce
• cheese of choice
• pizza toppings

Pizza Topping Ideas

For my pizza toppings, I used pizza sauce, marinated mushrooms, pepperoni, homemade dairy-free ricotta cheese and topped with fresh basil (once it was done cooking).

Other pizza topping ideas:

• arugula pesto, chicken, artichoke hearts, and sautéed red onions
• caramelized onions, dried figs, bacon, and arugula
• ham, pineapple, and fresh basil
• sausage, ricotta cheese, and arugula
• marinated mushrooms, caramelized onions, and red pesto sauce
• veggie with peppers, olives, artichoke hearts, and cheese of choice

If using dairy-free shredded cheese, I like the brands Violife and Miyoko’s (both are soy-free).

How to Cut a Spaghetti Squash

No matter how sharp your knife is, cutting a spaghetti squash can be challenging (and dangerous if you’re not careful).

Similarly to how you cut butternut squash, the best way to do so is

• Cut a thin slice off each end (the stem and the butt). This allows you to have flat surfaces to steady the squash when you’re ready to cut it in half.
• With one flat side down, place the knife in the middle of the squash and slice down until you hit the other end.
• Now you have two halves and both your hands. Whew, you made it!

How to Make Spaghetti Squash Pizza Boats

1. Scoop out the seeds and stringy bits of the center of the squash and then brush each half with oil, and season with salt and pepper.
2. Place the squash cut side down on a baking sheet (lined with parchment paper or a silicone baking mat for easier cleanup) and bake for 35-40 minutes. While your squash cooks, get your toppings ready.
3. Shred the squash. Remove your squash from the oven. The squash is done when you can easily shred the flesh with a fork and carefully (it’ll be very hot) fluff the spaghetti squash with a fork to loosen the spaghetti-like strands.
4. Add the sauce & toppings. Add ¼ – ½ cup of pizza sauce (give or take) to each boat, your toppings and mix until well incorporated. Top with shredded cheese, dollops of ricotta, or spread the ricotta to cover the top.
5. Place back in the oven and cook for another 10 minutes until the toppings are warmed through and the cheese (if using) has melted.
6. Serve immediately.

Will This Recipe Only Work With Spaghetti Squash?

You can use other vegetables, but you’ll only achieve the spaghetti-like texture when you use spaghetti squash.

If you don’t have access to spaghetti squash where you live or you simply just don’t like it, you can also use:

• butternut squash
• zucchini
• acorn squash
• delicata squash

More Italian Dairy-Free Recipes You’ll Love

• Butternut Squash Lasagna
• Italian Pasta Salad
• Margherita Pasta

Print Recipe

Spaghetti Squash Pizza Boats

This pizza recipe is a fun & easy spin on a classic. Use seasonal spaghetti squash for a great fall or winter meal!

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Author: Lindsey Jenkins

Ingredients

• 1 large spaghetti squash (or 2 small)
• olive oil
• salt and pepper
• 1 cup pizza sauce
• 2 cups shredded cheese (or 1 cup of ricotta)
• toppings of choice

Instructions

• Safely cut the spaghetti squash in half. (Refer to the 'how to cut spaghetti squash' section up above.
• Scoop the seeds and stringy bits out of the center of the squash and then brush each half with oil, and season with salt and pepper.
• Place the squash cut side down on a baking sheet (lined with parchment paper or a silicone baking mat for easier cleanup) and bake for 35- 40 minutes.
• While your squash cooks, get your toppings ready.
• Remove your squash from the oven. The squash is done when you can easily shred the flesh with a fork. (The larger the squash, the longer it'll take.)
• Carefully (it'll be very hot), fluff the spaghetti squash with a fork to loosen the spaghetti-like strands and add ¼ – ½ cup of pizza sauce (give or take) to each boat, your toppings and mix until well incorporated.
• Top each boat with some shredded cheese, dollops of ricotta, or spread the ricotta to cover the top.
• Place back in the oven and cook for another 10 minutes until the toppings are warmed through and the cheese has melted.
• Remove from oven and serve immediately.

Notes

• Any toppings that take longer to cook, cook them prior to adding to the pizza boats.
• This recipe serves 2-4 people, depending on the cheese used and hunger levels. 🙂