Spaghetti Squash “Spaghetti” Boats
Spaghetti Squash “Spaghetti” Boats are perfect for those looking for a lighter alternative to spaghetti. If you have never made spaghetti squash, I highly recommend giving this fantastic recipe a try. It’s absolutely delicious and a cinch to make!
Whole Foods describes spaghetti squash best – “Spaghetti squash makes an excellent side dish or a fun substitute in thin noodle recipes, from Asian to Italian. It is loaded with nutrients, such as beta carotene and fiber, and is tender, with just a slight crunch.” Whole Foods shares a video showing how simple it is to cook spaghetti Squash.
One of my favorite ways to serve spaghetti squash is roasting it whole, cutting it in half lengthwise and using the skin as a bowl. My husband is the biggest pasta lover you’ll ever meet and he never complains when this is for dinner.
SPAGHETTI SQUASH “SPAGHETTI” BOATS (Medium size squash, about 4 lbs)
One spaghetti squash makes two servings/two boats
- 1 spaghetti squash (medium size)
- favorite marinara sauce
- mozzarella cheese (optional)
- Parmesan cheese (optional)
- Preheat oven to 375 degrees F.
- Pierce clean spaghetti squash several times with a knife or fork, just like you do when you bake a potato (this allows steam to release while cooking).
- Place squash on baking sheet and put on middle rack of oven, bake for approximately 1 hour to 1 hour 15 minutes, depending on size of squash. Flip squash halfway through the baking process. Bake until skin is soft.
- Once squash is ready, remove from oven, allow it to cool for 10 minutes.
- Next, cut squash down the middle, lengthwise. Using a fork, remove the seeds and discard them. Once seeds are removed, use a fork to scrape the squash in long, spaghetti-like strands inside the skin.
- Topped with your favorite marinara sauce, sprinkle with cheese and place under broiler until cheese begins to bubble and starts to turn golden brown.
- Sprinkle with Parmesan cheese – enjoy!
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