Spaghetti squash never goes out of fashion. When cooked, it separates into spaghetti-like strands which add a unique twist to your lunch or dinner. So in this recipe, you’ll learn how to cook spaghetti squash boats with quinoa and caramelized onions. It’s perfect for serving at parties, gatherings with friends or family dinner.

Spaghetti Squash Boats With Caramelized Onions and Quinoa [Vegan, Grain-Free]






  • 1 medium-sized spaghetti squash
  • 1 cup of uncooked quinoa
  • 2 cups of water
  • 1 large onion
  • A handful of fresh parsley
  • A handful of fresh celery leaves
  • 1 tablespoon of balsamic vinegar
  • A handful of walnuts
  • Some olive oil for cooking
  • Salt (Himalaya or sea salt) and pepper to taste


  1. Preheat oven to 355°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Rub each half with some olive oil on the inside and sprinkle with salt and pepper. Place face-down on a lined baking tray and put into the oven. Cook for about 40 minutes.
  2. While the squash is cooking, take another baking pan and spread walnuts in a single layer on a baking sheet. Place the pan in the oven on a rack below the squash. Roast for 5 to 10 minutes and remove from the oven.
  3. In the meantime, cook the quinoa. Place quinoa and water in a pot, bring to boil, add some salt. Reduce the heat and slowly cook for about 15 minutes until all water has absorbed. Mix in chopped parsley and celery.
  4. Make the caramelized onions. Heat a small skillet, add some olive oil. Chop the onions and cook for about 10 minutes until the skillet gets quite dry. Then add the balsamic vinegar and continue cooking for 10-15 minutes more until the onions are caramelized.
  5. Fill the spaghetti squash boats with quinoa. Use a spoon and a fork to easily take out the filling. Serve the caramelized onions on the side.

Nutritional Information

Per serving (quarter of a squash): Calories: 268 | Carbs: 34 g | Fat: 11 g | Protein: 9 g | Sugar: 1 g | Sodium: 8 mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.