Vodka Sauce Spaghetti Squash Boats

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These easy Vodka Sauce Spaghetti Squash Boats are creamy, rich, and delicious. It’s also ready in 30 minutes! This easy pasta dish is an easy weeknight dinner for the whole family to love.

This is a great recipe for meal prep. When you want a quick meal, pop it in the oven and bake. It’s an easy and healthier option than traditional alla vodka pasta.

It’s great for college kids living in a small apartment with a small kitchen as well. This recipe takes very few tools to make.

Vodka Sauce Spaghetti Squash Boats, a delicious and healthy dish perfect for a satisfying meal.


Spaghetti squash is a winter vegetable. It’s low-carb and doesn’t have a strong flavor. Therefore, you can use it much like traditional pasta, and it’ll take on the flavors you add.

Furthermore, spaghetti squash is low in calories and carbs but high in fiber, vitamin C, manganese, and vitamin B6. It’s rich in antioxidants And contains small amounts of thiamine, magnesium, folate, calcium, and iron.

Two Spaghetti Squash Boats topped with cheese and garlic.


Alla vodka, traditionally, is a pasta dish made with tomatoes, onions, heavy cream, vodka, and penne pasta. It became very popular in Italy and the United States around the 1980s.

For this application, I omitted the pasta with spaghetti squash. 

 Vodka Sauce Spaghetti Squash Boats with garlic and parmesan cheese.


First, once you see the ingredient list, you may be intimidated to make this. Don’t be. Truly, it’s quick and easy, and most importantly, it’s delicious. 

The full recipe with amounts and instructions is at the bottom of this post. As well, set up your recipe box for free so you will never lose this wonderful recipe.

  • Spaghetti squash.
  • Extra virgin olive oil
  • Italian seasoning
  • Salt
  • Black pepper
  • Garlic
  • Shallot, finely chopped
  • Dried sage
  • Crushed red pepper flakes
  • 1Tomato paste
  • Vodka
  • Water
  • Basil pesto
  • Heavy cream or canned coconut milk
  • Salted butter
  • Parmesan cheese
  • Fontina cheese. Shredded 
  • Provolone cheese. Shredded 
  • Mozzarella or creamy gouda. Shredded 
  • Fresh thyme.
Spaghetti squash boats stuffed with garlic and olive oil.


If you’re not familiar with spaghetti squash, it can be cumbersome to work with. It’s just not easy to handle, but I learned a nifty trick. Microwave the squash for a few minutes. This makes them much easier to cut in half. Also, be sure you’re using a sharp chef’s knife. A dull knife is much more dangerous than a sharp one. (I’m going to link some of my favorite chef knives below. They make great gifts!!)

A spoon is used to take out vodka sauce from inside a spaghetti squash boat.


  1. Hot Honey Brussels Sprouts
  2. Kentucky Bourbon Braised Brussels Sprouts
  3. Toasted Pecan Brie Brussels Sprout Bites
  4. Roasted Winter Vegetable and Pesto Quinoa Bowl
  5. Sheet Pan Roasted Chicken, Butternut Squash, Brussels, and Carrots
  6. Parmesan Roasted Cabbage with Pine Nuts
  7. Panko Crusted Broccoli
  8. No-bake Carrot Cake Bars
  9. Pomegranate Avocado and Pine Nut Roasted Broccoli Salad
  10. Of course, on splurge day, you’ve got to make my favorite Pound Cake.
Two Vodka Sauce Spaghetti Squash Boats on a black pan.

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Vodka Sauce Spaghetti Squash Boats on a baking sheet.
Vodka Sauce Spaghetti Squash Boats can be easily prepared by using a fork.


Vodka Sauce Spaghetti Squash Boats are stuffed with all vodka sauce and cheese. Meatless main ready in 30 minutes! Easy pasta recipe.
Author: Paula
5 from 17 votes
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2 servings


  • 1 medium spaghetti squash halved and seeds removed
  • 1 tablespoon extra virgin olive oil
  • ½ tablespoon Italian seasoning
  • teaspoon salt plus more if needed
  • teaspoon freshly ground black pepper plus more if needed
  • 2 cloves garlic clove
  • 1 medium shallot finely chopped
  • ¼ teaspoon dried sage
  • ¼ teaspoon crushed red pepper flakes more or less to preference
  • ¼ cup tomato paste
  • 2 tablespoon vodka or chicken broth
  • ½ cup water
  • 2 tablespoon pesto
  • ½ cup heavy whipping cream or canned coconut milk
  • 1 tablespoon butter salted
  • ½ cup fontina cheese  shredded
  • 1 tablespoon Parmesan cheese grated
  • ½ cup cheddar cheese shredded
  • 1 tablespoon blue cheese or goat cheese or feta


  • Microwave the spaghetti squash for 3 to 4 minutes. Remove it from the microwave, cut in half, and scoop the seeds out with a spoon.
  • Preheat the oven to 425° F. Place the squash in a baking dish and rub the inside of the squash with 1 tablespoon of olive oil. Sprinkle with Italian seasoning. Season with salt and pepper. Bake for 15 minutes.
  • While it baking, make the sauce. Heat 1 tablespoon of olive oil in a skillet over medium-low heat. Add the shallot, garlic, red pepper flakes, and sage. Cook until the shallots begin to caramelize, about 5 minutes.
  • Reduce the heat to low and add the tomato paste. Cook for 4-5 minutes.
  • Stir in the water and vodka and cook another 2 minutes. Stir the pesto and the cream. Season with a pinch more salt and pepper, if needed.
  • Remove the squash from the oven and sprinkle each with fontina cheese. Divide the sauce between the squash. Top with parmesan, cheddar, and blue cheese.
  • Bake the squash for another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. Allow the squash to cool for about 5 minutes before serving Enjoy.


Calories: 739kcal | Carbohydrates: 47g | Protein: 16g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 962mg | Potassium: 1021mg | Fiber: 10g | Sugar: 21g | Vitamin A: 2858IU | Vitamin C: 20mg | Calcium: 469mg | Iron: 3mg
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5 from 17 votes (17 ratings without comment)

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