Spaghetti Squash Boats
Ready in : 220 mins
If you have around 3 hours and 40 minutes to spend in the kitchen, Spaghetti Squash Boats might be an outstanding gluten free recipe to try. One portion of this dish contains about 19g of protein, 43g of fat, and a total of 686 calories. For $5.02 per serving, you get a main course that serves 4. This recipe from Foodista requires chianti red wine, zucchini, carrot, and parmesan cheese. This recipe is liked by 1 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is amazing.
Diets
Ingredients
olive oil
0.33333334 cup
onions
2 medium
garlic
1 head
salt/pepper
4 servings
san marzano tomatoes
84 oz
parmesan cheese
0.33333334 cup
basil leaves
0.25 cup
chianti red wine
0.25 cup
spaghetti squash
1 large
olive oil
0.25 cup
shallots
0.25 cup
garlic
0.25 cup
onion
0.33333334 cup
carrot
1 large
celery
1 rib
bell pepper
1
squash
1 small
zucchini
1 small
broccoli florets
1 Handful
asparagus
0.5 cup
tarragon leaves
4 servings
mozzarella
4 servings
Cooking in Steps
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1For the sauce, heat olive oil over medium-high heat in a large stock pot.
olive oil
stock
pot -
2Add onion and garlic and lightly brown. Season with salt and pepper.Next, add the tomatoes. Cover and simmer for one hour.
salt and pepper
tomato
garlic
onion
-
3Add the Parmesan cheese, basil, and wine and cover simmer on low for another 2 hours.Meanwhile, pre-heat oven to 350F.Bring a large pot of water to boiling over high heat.
parmesan
basil
water
wine
oven
pot -
4Place the squash (cut in half lengthwise) in the boiling water for 10-15 minutes.Scoop out the seeds and then using a fork, scrape at the flesh of the squash to create the spaghetti-like strands and set aside.
spaghetti
squash
seeds
water
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5Cut the stem from the shell of the squash, discard the stem and set the shells aside for later.In a large skillet, heat olive oil over med-high heat.
olive oil
pasta shells
squash
frying pan -
6Add shallots, garlic, red onion, carrots, celery, and red pepper.
red pepper
red onion
shallot
carrot
celery
garlic
-
7Saute for 5 min or till just tender, stirring often.
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8Add yellow squash, zucchini, broccoli and asparagus.Season with salt and pepper. Give a quick stir.Next, add 3/4 cup of the prepared Marinara sauce. Toss to coat the veggies. Season again with salt and pepper. Toss in the reserved spaghetti squash strands and stir to combine. Then set the mixture aside to cool slightly.Once it's cooled a bit, throw in about a 1/4 cup of the fresh tarragon leaves and another 1/2 cup of the marinara.Starting with one shell, fill with half the veggie mixture and top with two thick slices of the fresh mozzarella. Repeat with the second shell.
fresh tarragon
fresh mozzarella
spaghetti squash
salt and pepper
marinara sauce
yellow squash
asparagus
broccoli
zucchini
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9Place onto a baking sheet and place into the oven for 20 minutes or until the cheese is nice and bubbly and a little browned.
cheese
baking sheet
oven -
10Remove from oven and top with 1 cup of marinara per shell.
oven
