Squash Boats

Now for my first official blog entry! Jen and I made these on day 1 of the Whole30 challenge. We realized that after consuming 5 eggs(!) before lunch, we needed to make food in advance.

Here is a recipe you can rely on – It’s super easy to make, which is why I love this recipe. This meal is perfect for breakfast, lunch, or dinner… and leftovers for us lazy cooks! Welcome Aboard the “Squash Boat” – Packed with protein and vegetables to keep your taste buds satisfied all Fall long :)

Squash Boats




  • 1 Spaghetti Squash, halved and seeded
  • 1T. Coconut Oil
  • 1/2tsp. Sea Salt
  • 1tsp. Ground Cinnamon (optional)


  • 1T. Coconut Oil
  • 10-12oz of Ground Meat (I used ground turkey)
  • 1/2 Onion, chopped finely
  • 1 tbsp Garlic, minced
  • 1 cup Finely Chopped Vegetables (I used a combination of zucchini, and red reppers pulsed in my handy handy food processor)
  • 1/4 cup Fresh Herbs (I used parsley and thyme), finely chopped, plus more for garnish
  • Sea Salt and Black Pepper, to taste
  • 1 Egg, lightly beaten

Roasting the squash method:

  1. Preheat oven to 400F.
  2. Transfer squash to a baking sheet, coat with 1T. coconut oil, and season with cinnamon and salt.
  3. Bake for 30-45 minutes, until soft.

While squash is roasting, make stuffing:

  1. Heat a saute pan, over medium-high heat. Add coconut oil and meat. Cook meat until browned.
  2. Add onion, garlic, and vegetables and toss to coat. Cook until all vegetables are softened, about 5-7 minutes. Season with salt and pepper, to taste.
  3. Add fresh herbs and stir to combine. Remove from heat and set mixture aside to cool slightly.
  4. Add egg and stir to combine.
  5. Fill squash halves with mixture, top with bacon slices, and return to 400F oven (I cooked the squash on a cake/cookie-drying rack, but this is not necessary). Bake for 40-45 minutes, mixture is cooked through.
  6. Enjoy!