Recipe: Yummy Easy 3 Cheese Spaghetti Squash Boat

Easy 3 Cheese Spaghetti Squash Boat. This easy, cheesy, Baked Spaghetti Squash and Cheese is a healthier take on mac and cheese! Spaghetti Squash Lasagna Boats – creamy ricotta, spaghetti squash, garlic kale, mozzarella cheese, and a quick simmer tomato sauce! These boats consist of spaghetti squash (the stringy-in-a-good-way squash that looks suspiciously similar to spaghetti) tossed around with some.

Jump to Video · Jump to Recipe. I'll show you the best way to cut and roast the spaghetti squash, and even how to figure out the carbs. This easy cheesy spaghetti squash was deliciously dreamy! You can have Easy 3 Cheese Spaghetti Squash Boat using 12 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Easy 3 Cheese Spaghetti Squash Boat

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

The creamy parmesan sauce basically turned the tender spaghetti squash strands into the most luscious Alfredo. Throw in some savory sautéed garlic and spinach and we have some serious magic going on here. Spaghetti Squash Boats – Easy Meal Prep Dinners. When designing your personalized spaghetti squash pizza boats, decide which toppings you want to include.

Easy 3 Cheese Spaghetti Squash Boat step by step

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!.

You can cook them beforehand if you prefer, but they will get baked in the oven. Spaghetti Squash is packed with beta carotene, vitamin A, potassium and folic acid. Spaghetti Squash likes to be stores in a cool dry place. I leave mine right on the counter, and it will last a good three to four weeks. Spaghetti Squash Boats – Easy Meal Prep Healthy Dinner Recipes!