How to Cook Perfect Easy 3 Cheese Spaghetti Squash Boat

Easy 3 Cheese Spaghetti Squash Boat. On a large rimmed baking sheet, set the squash cut side up; brush with olive oil and season generously with salt and pepper. Wanted a quick, vegetarian, flavour packed dinner. I don't have much in the house right now so I used what we had on hand.

Easy 3 Cheese Spaghetti Squash Boat This tasty spaghetti squash will make you appreciate veggies like never before. An easy, cheesy and creamy side dish, you will LOVE this recipe. Personally I get in a rut where I am roasting carrots or steaming broccoli, so when I can incorporate more interesting veggies like squash, I get. You can have Easy 3 Cheese Spaghetti Squash Boat using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of Easy 3 Cheese Spaghetti Squash Boat

  1. You need 1 of spaghetti squash.
  2. It’s 3/4 cup of tomato sauce.
  3. Prepare 1/2 of onion, diced.
  4. You need 2 clove of garlic, minced.
  5. It’s of salt and pepper.
  6. You need 2 tbsp of grated parmesan cheese.
  7. Prepare 1 tsp of tomato paste.
  8. Prepare of ricotta cheese.
  9. You need 1/2 cup of shredded mozzarella cheese.
  10. You need 1 tsp of fresh lemon juice.
  11. You need 1 tsp of Coconut oil (or olive oil).
  12. It’s of Fresh parsley.

Here's why this Spaghetti Squash boat recipe work? There are so many different methods on how to handle squash. Some of the best practices include: bake first, steamed in a pan in the oven, sliced into rings, cut lengthwise, or boil first. Baked Italian Spaghetti Squash Boats Recipe.

Easy 3 Cheese Spaghetti Squash Boat instructions

  1. In a bowl, mix together ricotta with fresh parsley (reserving some for garnishing).
  2. Preheat oven to 400°F. Cut spaghetti squash in half, hull out seeds. Place squash cut face down on baking sheet/tray. Bake in oven for 35 min..
  3. Meanwhile, in a pan heat coconut oil. Sautee onion and garlic..
  4. Add tomato paste and season with salt and pepper..
  5. Add tomato sauce to the pan, and bring to low bubble. Grate in the fresh parmesan and stir.
  6. Pull squash out of the oven, squeeze lemon juice and carefully scrape the inside of the squash creating "spaghetti strings" (you can skip the lemon but I like the fresh citrus it adds to the dish).
  7. Scoop out the spaghetti squash and place in the pan of sauce and toss together gently. (it's okay if you don't scoop out all the squash, it's going back in the skin).
  8. Pour the spaghetti squash and sauce mixture back into the squash skins..
  9. Add dollops of the ricotta cheese on top, then add the shredded cheese..
  10. Place back in the oven for 10 min or until the cheese has melted and has gotten bubbly and yummy..
  11. Garnish with fresh parsley and enjoy!.

This is the perfect recipe to go to when you are ready to give the mild, yellow vegetable a try. This baked Italian Spaghetti Squash recipe is to die for and the best part is they are low carb and so filling. They put a whole new twist on spaghetti. Squash doesn't have to be the dreaded side dish on the dinner table. Revamp fall's plentiful vegetable into light and decadent main dishes that melt in your mouth.