December 2, 2016

Ham and cheese spaghetti squash boats

We eat winter squash all fall and winter long in our home. We often get a bunch from my father-in-law's garden and we always get a big assorted basket the last day of our farmers' market. This makes winter squash a staple around here and I'm always coming up with new ways to enjoy it. This recipe is a modified version of my Cheesy Spaghetti Squash side dish. I upgraded to larger spaghetti squash, added some ham, and made a couple other changes to turn it into a main dish. This was so creamy and cheesy, but also full of vegetable goodness at the same time by using the spaghetti squash instead of something like pasta or rice. It may be a good way to get some pickier eaters to give spaghetti squash a try! 

This recipe will serve 2 adults as a main dish. It's easy to double though. It's also a terrific way to use up leftover ham, especially if you are making a ham for the upcoming holidays. I love recipes that re-purpose leftovers into something completely new. 

Ham and cheese spaghetti squash boats
1 medium spaghetti squash
1 tablespoon butter
2 cloves garlic, minced
2 green onions, sliced, whites and greens separated
3 tablespoons all-purpose flour
2 cups milk (I used 2%)
salt and freshly ground black pepper
pinch of cayenne pepper
2-1/2 cups grated sharp cheddar cheese
2 cups diced cooked/leftover ham

Preheat the oven to 375 degrees. Cut the spaghetti squash in half lengthwise and remove the seeds. Place in a baking dish and bake for 45-60 minutes, until fork tender. Set aside to cool.

In a medium sauce pan, melt the butter over medium heat. Stir in the garlic and white portions of the green onion. Cook until softened, about 1-2 minutes. Whisk in the flour and cook for another minute. Whisk in the milk until no clumps remain. Cook, whisking often, until thickened. Stir in the cayenne, salt, and pepper, to taste.

Remove from the heat and whisk in 2 cups of the cheese and stir in the ham. Use a fork (be careful to not break through the skin) to remove the spaghetti squash and break it into strands. Stir it right into to warm cheese sauce mixture. Place the spaghetti squash skins back into the baking dish. Divide the mixture evenly into each half. 

Bake for about 15 minutes and then broil until the top is golden and bubbly. Garnish with the green portions of the green onion.

What was I cooking one year ago?: shoofly pie
Two years ago?: whole wheat acorn squash waffles
Three years ago?: glazed eggnog loaf cake
Four?: West African chicken & peanut stew
Five?: Guinness gingerbread
6?: Swedish meatballs


  1. This looks divine! Ham and cheese are a great team.

  2. Looks delicious, a perfect combo!

  3. I love the comfort food idea inside spaghetti squash! You're going to make me change dinner plans!

  4. this is very properly cheesy! i love using squashes as serving vessels, especially spaghetti squash. great meal!

  5. Oh, wow, healthy comfort food! Great looking dish, and I'll bet this tastes amazing. Thanks!

  6. I've never had much luck with spaghetti squash and had pretty much given up on it, but that picture makes me want to give it another try. YUM!

  7. I LOVE spaghetti squash boats! This is such a fun flavor!

  8. I've got a spaghetti squash sitting in my kitchen. Love your idea of stuffing it with the cheese and ham, yummy.

  9. Made this tonight and topped the spaghetti squash with steamed broccoli, sliced cherry tomatoes, and green onions before pouring on the sauce. So delish!!!


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