Spaghetti Squash Marinara Boats
Roasted, sauced, and cheesy goodness. A low-carb, healthy and tasty twist on classic comfort.
- Total Time: 1 hour 20 minutes
Ingredients
Units
Scale
- 1 squash, spaghetti – medium size
- 2 cups of marinara sauce, homemade or favourite brand
- 1 cup of mozzarella cheese, shredded
- 1/4 cup of Parmesan cheese, grated
- 1 teaspoon of olive oil
- salt and pepper, to taste
- basil, or parsley chopped for garnish (optional)
Instructions
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Preheat the OvenPreheat your oven to 375°F (190°C).
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Prepare the SquashCut the spaghetti squash in half lengthwise. Scoop out the seeds and pulp from the center.
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Brush with Olive OilBrush the cut sides of the spaghetti squash with olive oil and sprinkle with salt and pepper.
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Roast the SquashPlace the squash halves, cut side down, on a baking sheet. Roast in the preheated oven for about 40-50 minutes or until the squash is tender and the edges begin to brown.
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Scrape and FluffRemove the squash from the oven and let it cool for a few minutes. Using a fork, scrape the inside of the squash to create spaghetti-like strands. Fluff the strands with the fork.
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Assemble the BoatsLeave the spaghetti squash strands in the shell, creating a “boat” shape. Spoon marinara sauce into each boat, spreading it evenly over the squash.
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Add CheeseSprinkle mozzarella and Parmesan cheese over the top of each squash boat.
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Bake AgainPlace the filled squash boats back in the oven and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
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Garnish and ServeRemove the squash boats from the oven. Garnish with fresh basil or parsley if desired. Allow them to cool for a few minutes before serving.
- Prep Time: 10
- Cook Time: 1 hour 10 minutes
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