Spaghetti Squash Boats

Spaghetti Squash Boats

Gluten FreeVery Healthy

Basic Information

  • Servings: 4
  • Ready in: 220 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 88.98
  • Health score: 88.00
  • Weight Watcher points: 16.00

Summary

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. Users who liked this recipe also liked Spaghetti Squash Boats, Spaghetti Squash Boats, and Spaghetti Squash Boats.

Ingredients

  • olive oil
    olive oil0.33333334 cup
  • onions
    onions2 medium
  • garlic
    garlic1 head
  • salt/pepper
    salt/pepper4 servings
  • san marzano tomatoes
    san marzano tomatoes84 oz
  • parmesan cheese
    parmesan cheese0.33333334 cup
  • basil leaves
    basil leaves0.25 cup
  • chianti red wine
    chianti red wine0.25 cup
  • spaghetti squash
    spaghetti squash1 large
  • olive oil
    olive oil0.25 cup
  • shallots
    shallots0.25 cup
  • garlic
    garlic0.25 cup
  • onion
    onion0.33333334 cup
  • carrot
    carrot1 large
  • celery
    celery1 rib
  • bell pepper
    bell pepper1
  • squash
    squash1 small
  • zucchini
    zucchini1 small
  • broccoli florets
    broccoli florets1 Handful
  • asparagus
    asparagus0.5 cup
  • tarragon leaves
    tarragon leaves4 servings
  • mozzarella
    mozzarella4 servings
Instructions

Step 1

For the sauce, heat olive oil over medium-high heat in a large stock pot.

Step 2

Add onion and garlic and lightly brown. Season with salt and pepper.Next, add the tomatoes. Cover and simmer for one hour.

Step 3

Add 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.

Step 4

Place 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.

Step 5

Cut 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.

Step 6

Add shallots, garlic, red onion, carrots, celery, and red pepper.

Step 7

Saute for 5 min or till just tender, stirring often.

Step 8

Add 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.

Step 9

Place onto a baking sheet and place into the oven for 20 minutes or until the cheese is nice and bubbly and a little browned.

Step 10

Remove from oven and top with 1 cup of marinara per shell.

Categories

Dish Types: side dish, lunch, main course, main dish, dinner

Diets: gluten free

Source Information

Source: Foodista

License: CC BY 3.0

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