Spaghetti Squash Boats with White Beans and Swiss Chard

  • Prep-time: / Ready In:
  • Makes 4 squash halves + 6 cups sauce
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These spaghetti squash boats are bound to be met with sparkling reviews after the first bite. The tender squash strands hold up well against a hearty homemade red sauce that’s packed full of good-for-you ingredients. Creamy cannellini beans, tender carrot, fiber-rich chard, and aromatic herbs join forces to create a comforting puttanesca-style filling that can easily be made spicier by adding extra red pepper flakes. Top each serving with a sprinkling of cheesy nutritional yeast, and twirl your fork into this spectacular vegan supper! To add more heft, you can toss cooked whole wheat pasta with the squash strands, or serve with crusty whole grain bread. 

For more spaghetti-style inspiration, check out these tasty ideas:

By Nancy Macklin, RDN,


  • 2 medium spaghetti squash, halved lengthwise and seeds removed
  • 1 cup chopped onion
  • ½ cup chopped carrot
  • 1 tablespoon minced garlic
  • ½ cup red wine or low-sodium vegetable broth
  • 2 14.5-oz. cans no-salt-added diced tomatoes, undrained
  • 1 cup low-sodium vegetable broth
  • ¼ cup no-salt-added tomato paste
  • 1 lb. fresh chard, stems and leaves coarsely chopped
  • 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
  • 2 teaspoons fresh thyme leaves or ¾ teaspoon dried thyme
  • ¼ teaspoon crushed red pepper
  • 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
  • 1 tablespoon red wine vinegar
  • Freshly ground black pepper, to taste
  • 2 tablespoons nutritional yeast


  • Preheat oven to 350°F. Place spaghetti squash, cut sides down, on a baking sheet. Bake 45 to 55 minutes or until tender. Cool slightly. Using two forks, shred squash flesh into spaghetti-like strands. If you like, leave strands in skins for serving as a bowl.
  • Meanwhile, in a large saucepan cook onion, carrot, and garlic over medium 3 to 4 minutes or until tender, stirring occasionally and adding wine, 1 to 2 tablespoon at a time, as needed to prevent sticking. Add remaining wine, the tomatoes, broth, and tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until slightly thickened.
  • Stir in the next five ingredients (through crushed red pepper); cook 10 minutes or until chard is tender and sauce is desired thickness. Stir in beans and vinegar. Season with pepper.
  • Serve sauce over spaghetti squash. Sprinkle with nutritional yeast and garnish with additional herbs.

Comments (1)

(5 from 1 vote)

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Julie H

This recipe filled a need and was delicious, too! We had received Swiss chard in our winter CSA, had two spaghetti squash from last fall and I happened upon this recipe while browsing around. Had some dry white beans I wanted to use too, so I made some in the pressure cooker the day before. This recipe calls for baking the spaghetti squash and then making the saucy topping with the Swiss chard, white beans and other veggies and seasonings. It came together easily while the spaghetti squash baked. The sauce was fantastic! It was hearty enough to eat by itself. It would probably also be good with some bread and/or on top of your preferred pasta. Would definitely make again. Thanks for the helping me use what was on hand in such a healthy and delicious way!

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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