Spaghetti Squash Boats
A delicious and nutritious alternative to traditional pasta, featuring spaghetti squash filled with a savory meat sauce.
Equipment
- Oven
- Baking Sheet
- Skillet
- Mixing Bowl
Ingredients
- 2 medium Spaghetti Squash
- 4 tsp Olive Oil Divided use.
- 1 lb Lean Ground Beef 93% lean.
- 3/4 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 1/2 cups Marinara Sauce Rao's recommended for richer flavor.
- Basil or Parsley For Garnish Optional.
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the spaghetti squash and cut it in half lengthwise.
- Scoop out the seeds with a spoon.
- Brush the flesh of each half with 1 teaspoon of olive oil and sprinkle with salt and pepper.
- Place the squash cut-side down on a baking sheet lined with parchment paper and roast for 40-45 minutes.
- While the squash is roasting, heat the remaining 3 teaspoons of olive oil in a skillet over medium-high heat.
- Add the ground beef and season with salt, pepper, onion powder, and garlic powder. Brown the beef thoroughly.
- Drain any excess liquid and stir in the marinara sauce. Allow to simmer for a few minutes.
- After roasting, use a fork to scrape the flesh of the squash into strands.
- Combine the spaghetti squash strands with the meat sauce and spoon the mixture back into the squash halves.
- Top with shredded cheese if desired and return to the oven for 10 minutes until the cheese melts.
- Garnish with basil or parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.