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Garlic and Herb Spaghetti Squash Boats

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


  • 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


  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