Golden Spaghetti Squash Boats with Roasted Butternut Squash, Cranberries, Feta and Walnuts

Description

These Golden Spaghetti Squash Boats combine tender roasted spaghetti squash with caramelized butternut squash, sweet dried cranberries, creamy feta cheese, and crunchy walnuts. A simple maple and balsamic dressing brings the filling together, while fresh parsley adds a bright finishing touch.

The squash shells become natural serving bowls, making this colorful dish beautiful enough for a holiday table and practical enough for a cozy family dinner. Underneath the toppings, the spaghetti squash separates into delicate golden strands that soak up the dressing.

This version is inspired by the pictured dish. It works well as a vegetarian main course or a generous side alongside roasted chicken, baked fish, or a chickpea salad.

Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: Approximately 1 hour 20 minutes
Servings: 4
Yield: 4 stuffed squash halves

Ingredients

For the Spaghetti Squash Boats

• 2 small spaghetti squash, approximately 1½–2 pounds each
• 1 tablespoon olive oil
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper

For the Roasted Butternut Squash

• 3 cups peeled butternut squash, cut into ¾-inch cubes
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Filling and Toppings

• ½ cup dried cranberries
• ½ cup roughly chopped walnuts
• ¾ cup crumbled feta cheese, divided
• ¼ cup chopped fresh parsley, divided

For the Maple-Balsamic Dressing

• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated

Step-by-Step Instructions

1. Prepare the Oven and Baking Trays

Preheat the oven to 400°F (200°C). Line two large rimmed baking trays with parchment paper.

Use one tray for the spaghetti squash and the other for the butternut squash. Keeping them separate allows you to remove each vegetable when it is properly cooked.

2. Cut and Clean the Spaghetti Squash

Place each spaghetti squash on a stable cutting board. Carefully cut it lengthwise with a sharp, sturdy knife. Scoop out the seeds and loose fibers with a spoon.

If the squash is too hard to cut safely, pierce it several times and microwave briefly, about 3–5 minutes, to soften the skin slightly. Let it cool enough to handle before cutting.

Brush the cut surfaces with olive oil and season with salt and pepper. Place the halves cut-side down on the first baking tray.

3. Roast the Spaghetti Squash

Roast for 35–50 minutes, depending on size. The squash is ready when a knife slides through the flesh easily and the inside separates into strands when scraped with a fork.

Check smaller squash early. Avoid roasting until the shells collapse, as they need to hold the filling.

4. Roast the Butternut Squash

Meanwhile, toss the butternut squash cubes with olive oil, thyme, garlic powder, smoked paprika, salt, and pepper.

Spread them in a single layer on the second tray, leaving space between the pieces. Roast for 25–35 minutes, turning halfway through, until tender with golden edges.

Both trays can cook together. Rotate their positions if your oven browns unevenly.

5. Prepare the Dressing and Walnuts

Whisk the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and grated garlic in a small bowl until combined.

Toast the walnuts in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Remove them as soon as they smell fragrant and begin to deepen in color.

6. Loosen the Golden Squash Strands

Let the roasted spaghetti squash cool for about 5 minutes, then carefully turn the halves cut-side up.

Using a fork, gently scrape the flesh into spaghetti-like strands. Leave a thin layer of flesh attached to the skin to support the shells.

If liquid has collected inside, carefully spoon it out before adding the filling.

7. Fill the Squash Boats

Place the roasted butternut squash in a large bowl. Add the cranberries, half the walnuts, half the feta, and half the parsley.

Pour over the dressing and gently toss. Divide the mixture among the four squash halves, lightly folding some into the loosened strands while leaving plenty of topping visible.

8. Bake and Finish

Return the filled boats to the oven, cut-side up, for 8–10 minutes, until heated through.

Scatter over the remaining feta, walnuts, and parsley. Serve warm, scooping through the topping and golden strands together.

Tips and Notes

• Choose similar-sized squash: This helps all four boats cook at approximately the same rate.
• Keep the butternut cubes even: Uniform pieces roast more evenly and are easier to serve.
• Avoid crowding the tray: Space allows the butternut squash to caramelize instead of steam.
• Adjust the sweetness: For a less sweet dish, reduce the maple syrup or use fewer cranberries.
• Swap the cheese: Crumbled goat cheese works well in place of feta.
• Make it nut-free: Replace walnuts with pumpkin seeds, checking ingredient labels if allergies are a concern.
• Add chickpeas: Fold in 1½ cups drained, rinsed chickpeas for a more substantial vegetarian meal.
• Make it vegan: Use a suitable dairy-free feta alternative or omit the cheese and adjust the seasoning.
• Prepare ahead: Roast both squash varieties a day ahead and refrigerate. Assemble and reheat until hot throughout; cold boats will need longer than the final baking time above.

Storage and Reheating

Store leftovers in covered containers in the refrigerator for 3–4 days.

Reheat in a baking dish at 350°F (175°C), loosely covered with foil, until hot throughout. Individual portions can also be microwaved. Add fresh parsley and extra toasted walnuts after reheating for better texture.

Frequently Asked Questions

Can I use butternut squash as the boat instead?

Yes, but the result will have solid, creamy flesh rather than spaghetti-like strands. Roast the halves until tender, scoop out a little flesh to create space, and add the filling. Cooking time will depend on their size.

Why is my spaghetti squash watery?

Spaghetti squash naturally releases moisture, especially when overcooked. Roast cut-side down, check for doneness early, and remove any pooled liquid before filling.

Can I leave out the cranberries?

Yes. Omit them for a more savory dish, or substitute a smaller quantity of chopped dried cherries or apricots.

Do I eat the squash skin?

The skin serves as the bowl and is usually left uneaten. Scoop out the tender flesh and filling with a fork.

Servings and Nutrition

Servings: 4
Serving Size: 1 stuffed squash half

Approximate nutrition per serving:

• Calories: 490 kcal
• Protein: 10 g
• Carbohydrates: 62 g
• Fiber: 10 g
• Fat: 26 g
• Saturated Fat: 6 g

Estimates vary with squash size, ingredient brands, and the amount of edible flesh. Optional additions are not included.