Garlic and Herb Spaghetti Squash Boats

These Garlic and Herb Spaghetti Squash Boats are flavorful and delicious! They make for a perfect side dish or light dinner.

Do you guys ever feel like your to-do list is endless? And then, as soon as you get one thing checked off, you realize that there is now something else to add?  That’s how I’ve been feeling lately. I finally get the kitchen cleaned, and then discover all the clothes are dirty. Then I get all the clothes washed, and I realize it’s already dinner time, and I have no idea what to cook. I suppose that’s just what comes with being an adult and a parent.

Sometimes, I need a few moments to myself with a good book and a big bowl of this Garlic and Herb Spaghetti Squash! I would say that I’d like to be cuddled under a warm blanket while eating this meal, except that it was 80 degrees today and I want nothing to do with a warm blanket right now!

Garlic and Herb Spaghetti Squash Boats Recipe Ingredients

• Spaghetti squash
• Salt and pepper
• Olive oil
• Garlic and Herb Sauce – I made this sauce with non-dairy butter (or regular butter, if you prefer), olive oil, chopped fresh rosemary, thyme, sage, and parsley, along with minced garlic and salt.

How To Make Garlic and Herb Squash Boats

Recipe Tips and Thoughts

• This recipe is vegan and gluten-free.
• This recipe came about because I had some leftover herbs from a super handy poultry pack that included thyme, sage, and rosemary. I still haven’t mastered gardening in the desert, but I do want to work on growing some herbs, as those little packs can get expensive.  I always get excited when I see a pack of herbs that contains three different kinds all in one. I was wondering what to do with the rest of the package when I saw all the spaghetti squash at the store and immediately knew I needed to pair them.
• This recipe is really easy to make and so delicious!  
• You could eat it as a side dish, or if you’re like me, you can happily eat it as your dinner 🙂  
• Store it in the fridge for up to four days and reheat in the oven or microwave.
• If you’re looking for more seasonal recipes this month, then today is your lucky day!  I’ve teamed up with some other awesome seasonal bloggers to bring you all some delicious recipes that celebrate seasonal fruits and vegetables #eatseasonal. See below for the recipes!

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Delicious Squash Recipes?

Cheesy Buffalo Butternut Squash Pasta

Roasted Delicata Squash Salad with Kale and Chickpeas

Summer Squash and Tomato Pizza

Caramelized Pan-Fried Summer Squash

Coconut Curry Roasted Butternut Squash Soup

Spicy Peanut Spaghetti Squash Bowls

Vegetarian Stuffed Delicata Squash with Curry Tahini Dressing

Sheet Pan Roasted Gnocchi, Butternut Squash, and Broccoli

Check Out Exactly How I Make This Recipe Here:

Garlic and Herb Spaghetti Squash Boats

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5 from 1 review

• Total Time: 50 minutes
• Yield: 2-4 1x

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Ingredients

Scale 1x2x3x

• 1 large spaghetti squash
• Salt
• Pepper
• Olive oil

Garlic & Herb Sauce:

• 3 tablespoons non-dairy butter or regular butter
• 2 teaspoons olive oil
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 2 teaspoons chopped fresh parsley
• 1 clove garlic, minced
• 1/4 teaspoon salt

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Instructions

1. Pre-heat oven to 425 degrees Fahrenheit. Cut spaghetti squash in half and remove the seeds. Drizzle each half with a small amount of olive oil and season with salt and pepper. Place squash face down on a baking sheet and roast until fork tender, 50 mins.
2. Heat a small saucepan over medium heat and add all Garlic Herb Sauce ingredients. Cook for about 5 minutes, until butter is melted and garlic is cooked.
3. Remove spaghetti squash from the oven, run a fork through it to loosen the spaghetti squash and then pour a desired amount of garlic and herb butter over the top.

• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Side, Entree, Gluten Free, Vegan

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