These Fancy-Looking Spaghetti Squash Boats Are Deceptively Easy To Make

No matter if I’m putting together a grocery list for a week’s worth of meals or if I’m planning a menu for a full-on dinner party with friends, I’ve always found success when I opt for recipes with fewer, quality ingredients. Not only do they tend to save you tons of time in prep work (and not to mention cleanup), but they’re also easier to adjust to your own liking or those of your guest’s. Case in point: This crowd-pleasing recipe for easy spaghetti squash boats with Bertolli® d’Italia Marinara Sauce that is so perfect for your next dinner party.

This recipe’s secret sauce is quite literally that. Bertolli® d’Italia Marinara Sauce is part of Bertolli®’s new line of sauces that are made in Italy and crafted with tomatoes that have been vine-ripened under the Italian sun, finely aged Italian cheese, fresh cream, and Mediterranean olive oil — and the full line is made without added sugars or artificial colors. Paired with just a few more flavorful ingredients, this premium sauce will help my fellow home chefs prepare a beautiful meal that’s as simple as it is elevated.

Ready to learn how to create this dish for yourself? Keep scrolling to get your shopping list, directions, and even a video tutorial that walks you through the process step-by-step. Bon appétit!

Easy Spaghetti Squash Boats With Bertolli® d’Italia Marinara

Ingredients

• 1 large spaghetti squash
• 1 jar Bertolli® d’Italia Marinara Sauce
• Bertolli® Olive Oil
• Shredded mozzarella
• Freshly chopped basil or parsley for garnish
• Salt and pepper

Directions

1. Preheat oven to 400ºF, then line a baking sheet with parchment paper.
2. Using a fork, poke at least eight sets of holes around the entire squash. Heat the squash in the microwave for five minutes to soften it up.
3. Once heated, cut the squash in half length-wise and use a spoon to remove seeds.
4. Lightly brush the cavity and the edge of the squash with Bertolli® Olive Oil.
5. Season cavity with salt and pepper.
6. Place both halves of the squash cut-side down on baking sheet. Place in the oven and bake for 40 minutes.
7. Use a fork to lightly scrape the inside of the squash to create the “spaghetti”, then fill in the cavity with Bertolli® d’Italia Marinara. Top mixture with shredded mozzarella cheese and bake for 10 minutes or until golden brown on top.
8. Let cool, garnish with fresh chopped herbs, and serve warm.