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Eggplant Parmesan Spaghetti Squash Boats

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A classic comfort food gets a fun seasonal twist. Eggplant parmesan spaghetti squash boats make for a hearty, cheesy, delicious dinner.


  • 2 spaghetti squash, cut in half lengthwise and seeds removed
  • 2 teaspoons olive oil
  • Salt and pepper, to taste
  • 2 medium eggplant, cut in 1-inch slices
  • 2 teaspoons salt
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs
  • 4 cups roasted garlic tomato sauce
  • 2 cups shredded mozzarella


  1. Preheat oven to 400 degrees F and line baking sheet with parchment paper. Brush cut sides of squash with olive oil and season with salt and pepper, to taste.
  2. Place squash (cut side down) onto baking sheet and bake for 40-50 minutes, or until tender. Remove from oven and let cool. Using a fork, scrape squash into strands.
  3. Coat eggplant with salt in a colander and let sit for 30 minutes. Remove eggplant and squeeze out any excess liquid using a towel.
  4. Place flour, eggs, and breadcrumbs into three separate bowls. One eggplant slice at a time, dip into the flour, the egg batter, and the breadcrumbs, in that order. Place coated slices onto new parchment-lined baking sheet.
  5. Lower oven temperature to 375 degrees and bake eggplant for 20 minutes. Remove from oven and cut eggplant slices into chunks.
  6. To assemble the squash boats, remove some of the squash strands from each boat and set aside in a bowl. Spread a layer of tomato sauce over squash and top with eggplant. Layer the remaining squash strands on top of the eggplant and cover with another layer of sauce. Add a second layer of eggplant and top with tomato sauce and mozzarella cheese.
  7. Bake assembled squash boats in the oven for 20-25 minutes, or until cheese is melted and slightly browned.