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Vegetarian Spaghetti Squash Boats

Vegetarian Spaghetti Squash Boats
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Vegetarian Spaghetti Squash Boats are a vibrant, nutritious dish that combines the unique texture of spaghetti squash with an array of fresh vegetables and creamy ricotta cheese. This recipe is not only easy to prepare but also allows for endless customization, making it perfect for any occasion—be it a family dinner or a casual gathering with friends. Each boat is loaded with flavor, and the colorful presentation is sure to impress. Plus, they are vegetarian-friendly and gluten-free, catering to various dietary needs. Enjoy this delightful dish as a healthy meal that satisfies cravings while providing essential nutrients.

Ingredients

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  • 6 ounces Frozen Chopped Spinach or Kale, thawed
  • ½ cup Fresh Basil Leaves
  • ¾ cup Ricotta Cheese or Cottage Cheese
  • 1 teaspoon Italian Seasoning
  • ¼ teaspoon Fine Sea Salt
  • ¼ cup Pizza Sauce
  • 6 Grape Tomatoes, sliced in half
  • ½ cup Shredded Mozzarella Cheese
  • 1 Small Spaghetti Squash

Instructions

  1. Preheat the oven to 425°F and lightly oil a baking sheet.
  2. Puncture the spaghetti squash with a knife and microwave for 4-5 minutes. Slice it in half and remove seeds.
  3. Rub squash halves with olive oil, season with salt and pepper, and place cut-side down on the baking sheet. Roast for 30-45 minutes until fork-tender.
  4. Scrape the insides to create spaghetti strands.
  5. In a bowl, combine drained spinach, chopped basil, ricotta cheese, Italian seasoning, salt, pepper, and some scraped strands.
  6. Stuff each squash half with the mixture; top with pizza sauce, tomatoes, olives, and mozzarella.
  7. Bake at 350°F for about 10 minutes until warmed through; broil for an additional 1-2 minutes to brown the cheese.

Nutrition

Find it online: https://simplylowfat.com/vegetarian-spaghetti-squash-boats/