Spaghetti Squash Boats
These Spaghetti Squash Boats are a great option for when you want something comforting but need to keep it healthy and fast!
Recipe
Time: 45 minutes
Serves: 2
Ingredients:
1 medium spaghetti squash
3 Tbsp olive oil
kosher salt & pepper
pinch red pepper flakes
2 cups arrabiatta sauce (homemade or store bought)
8 frozen turkey meatballs (I use Trader Joe’s because they are way healthier than most frozen brands), cooked through (I like to simmer them in the sauce for 20 min while the squash cooks)
4oz Pepper jack cheese, cut into cubes
Parmesan Cheese
Preheat oven to 450 degrees F
Cut the squash in half longways. (If you are struggling with this/don’t want to accidentally slice a finger off, pierce it a few times with a fork and microwave it for 4-5 minutes to soften it up)
Scrape out the insides (seeds and goop) and salt the squash all over. Let sit for 5-10 minutes or until there is a significant amount of moisture that has been pulled out of the squash. (This step is key to preventing soggy squash and creating more of a spaghetti like texture!) wipe all the moisture off with a paper towel or two.
brush olive oil all over inside of the squash, then add salt (not too much since you probably didn’t wipe it all off in the first step), pepper and red pepper flakes.
Roast, cut side down, on a foil lined baking sheet for 35 minutes
Take squash out and use a fork to shred the insides to get the spaghetti-like tendrils, then toss with your sauce of choice and the meatballs
Top with cubed cheese and an even but thick layer of parmesan, and broil on high for 2 minutes or until cheese is golden and bubbly
Top with basil and serve in boats!
