Irresistible Gluten-Free Squash Boats Packed with Flavor
Gluten-free squash boats filled with Italian-style meatballs and melted cheese for a healthy comfort food dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 2 medium acorn or delicata squash, halved and seeds removed
- 1 tablespoon olive oil
- Salt & black pepper to taste
- 12 small Italian-style meatballs
- 1½ cups marinara sauce
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F. Brush squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast 25–30 minutes until fork-tender.
- While squash roasts, warm meatballs in a skillet with marinara sauce over medium heat until heated through. Sprinkle in Italian seasoning.
- Flip roasted squash cut-side up. Spoon marinara into each boat, then add 3–4 meatballs inside.
- Sprinkle mozzarella and Parmesan over the meatballs.
- Return to oven and bake 10–15 minutes until cheese is melted and bubbly. Garnish with parsley and red pepper flakes.
Notes
- Use homemade or store-bought meatballs.
- Adjust seasoning to taste.
- Serve hot for best results.
Nutrition
- Serving Size: 1 squash boat
- Calories: 410
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg