Easy baked spaghetti squash boats for a comforting, healthy meal.

Ingredients
1 medium spaghetti squash (about 3 to 3.5 lb)
2 tbsp butter
1 ounce (28.35 g) Parmesan, grated
2 cloves garlic, minced
1 tsp dried crumbled basil
Salt and pepper, to taste
3 ounces (85.05 g) sliced Provolone or mozzarella

Instructions
Prep and Bake Squash:

Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Cut the squash in half lengthwise using a sharp knife and remove the seeds.
Place squash halves cut-side down on the baking sheet and bake for 60–75 minutes, until tender. The outside should yield slightly when squeezed.
Prepare the Filling:

Scoop out the cooked flesh into a medium bowl, keeping the skins intact for later use.
Add butter to the hot squash and let it melt. Stir in Parmesan, garlic, basil, salt, and pepper until combined.
Assemble and Bake:

Fill the reserved squash skins with the mixture.
Top with slices of Provolone or mozzarella cheese.
Return to the oven for 8–10 minutes, until the cheese is melted and bubbly.
Serve:

Enjoy hot, straight from the squash boats!