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Butternut Spaghetti Squash Pineapple Bean Boats

A pure Italian food with a delicious healthy twist. They are cheesy, spicy, crunchy, and satisfying, easy to make and are vegetarian and gluten-free too.

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Butternut Spaghetti Squash Pineapple Bean Boats

Prep Time = 7 minutes
Cook Time = 40 minutes
Total Time = 47 minutes
Category = Main
Cuisine = Italian
Serves = 2
Nutrition Info = 233 calories
Serving Size = 1 serving


» For The Spaghetti Squash Boats //

» For The Sauce //


» How to Make Butternut Spaghetti Squash Pineapple Bean Boats //

  1. Preheat oven to 175°C/350°F. Cut squash in half lengthwise, and remove seeds.
  2. Brush spaghetti squash with 1 tablespoon olive oil and sprinkle with garlic powder, salt, and pepper.
  3. Transfer them facing downwards onto a foil or parchment-lined baking tray.
  4. Drizzle with some olive oil and bake, uncovered, at 175°C/350°F for 35 minutes or until tender.
  5. Once baked, remove them from the oven.
  6. Meanwhile, in a skillet, heat olive oil over medium heat.
  7. Add chopped garlic and sauté for a minute.
  8. Add onion and sauté for 3-4 minutes, or until onion is translucent.
  9. Add dried oregano, arrabbiata sauce and cook for 3-4 minutes.
  10. Add garlic powder, pepper, chili flakes and cook for 2 minutes.
  11. Stir in beans, salt and cook for 2 more minutes.
  12. When squash is ready and cool enough ti handle, scrape with a fork to create long strands.
  13. Spoon bean sauce into squash boats.
  14. Top with pineapple, olives, and cheese.
  15. Sprinkle some pepper and bake for 5-7 minutes at 175°C, or simply place under the broiler for 2-3 minutes, until cheese is melted and slightly crispy.
  16. Transfer to a serving plate and enjoy warm.


  1. No notes for this recipe.

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