These low-carb spaghetti squash pizza boats are a quick, healthy twist on pizza, ready in just 15 minutes—making them an ideal weekday meal.

These spaghetti squash pizza boats are a healthy, low-carb twist on pizza that’s perfect for fall, when spaghetti squash is in season. The boats are a fun and delicious way to enjoy all the cheesy, saucy goodness of pizza without the heavy carbs.

To amp up the flavor of the pizza boats, we layer the ingredients in the shredded squash so each bite has a bit of everything—pasta sauce, turkey pepperoni, parmesan, olives (or another veggie/fruit), mozzarella, and pizza seasonings.

Plus, these low-carb pizza boats are super easy to make. And thanks to a quick steam in the microwave, they're done in 15 minutes or less. A perfect lunch or dinner on busy weekdays when you're short on time.

Why You'll Love Them

• Quick & easy: Steamed in the microwave and done in under 15 minutes.
• Low carb: Spaghetti squash keeps it light while still giving you that pizza feel.
• Full of flavor: With sauce, Italian seasoning, shredded cheese, and pepperoni, this recipe brings the classic pizza taste.
• Perfect for fall: Fall is the perfect season for spaghetti squash, and these boats make for a cozy meal on cool evenings.

Key Ingredients

Spaghetti squash: We recommend getting a small to medium-sized spaghetti squash, which has a firm texture and a mild flavor.

Rao's Arrabbiata Sauce: We recommend Rao's since it's one the best low-carb sauces out there (in terms of carbs, taste and clean ingredients). We use Arrabbiata (since it has a tasty kick), but you can also use Rao's regular marinara sauce or another low-carb sauce of your preference. You could also consider a low-carb pizza sauce.

Shredded mozzarella & grated parmesan: Using a mix of shredded mozzarella and grated parmesan enhances the flavor of the boats, but you can easily swap in other cheeses like cheddar, fontina, or gruyère for a different twist.

Turkey pepperoni: We use turkey pepperoni, instead of pork, since it's leaner, higher in protein and lower in calories and fat. You could also consider shredded rotisserie chicken or ground pork.

Olives: We love to include olives for a pop of flavor, and since we typically have them on hand. However, you could also use chopped bell pepper, mushrooms, sun-dried tomatoes or artichoke hearts.

Seasonings and herbs: Since spaghetti squash has a mild flavor, it’s essential to season the base with salt, pepper, and Italian seasoning. For extra flavor, we also add a pinch of red pepper flakes and garnish with fresh basil (both optional).

Instructions

STEP 1: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves face-down on a microwave-safe dish with a tablespoon or two of water. Microwave on high for about 8 to 10 minutes, or until the squash is tender.

STEP 2: When done, use a fork to scrape out the strands of spaghetti squash, leaving them inside the squash halves. You'll want to scrape about a cup of shredded spaghetti squash. Season with salt and pepper.

STEP 3: Divide Rao’s pasta sauce between both halves, mixing it in with the squash. Fold in the divided olives, grated parmesan, Italian seasoning and red pepper flakes in the squash halves. In each squash half, stick half of the divided pepperoni into the squash filling. Top the halves with divided shredded mozzarella and remaining pepperoni.

STEP 4: Microwave the stuffed boats for another 2 to 3 minutes until the cheese is melted. Garnish with fresh basil if desired. Serve hot and enjoy.

How to Store Leftovers

Place leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply microwave for a few minutes until heated through.

More Low Carb Pizza Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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