I have discovered spaghetti squash boat pretty recently and it has quickly become one of my favorites. It is so comforting! It feels like I’m eating junk food when in fact it’s mainly vegetables. Added bonus, even though it takes time to cook, it really doesn’t require much work in the kitchen.
If you don’t know what is a spaghetti squash and want to know everything there is to know about it, click here to read my post.
Stuffed spaghetti squash (gluten free)
Course: Main dishesCuisine: InternationalDifficulty: Easy4
servings10
minutes55
minutesIngredients
1 spaghetti squash halved and seeds removed
1 cup (210g) tomato sauce
1/2 cup (about 5 small) mushrooms cut into pieces
1 cup (150g) grated cheese of your choice according to tolerances (I use either goat cheese or sheep cheese because I can’t have cow dairy)
1 Tbsp extra virgin olive oil
4 Tbsp fresh basil
Salt and pepper to taste
- Optional (if you are not vegetarian):
a few pieces of raw ham (Bayonne ham, prosciutto or Serrano)
Instructions
- Preheat oven to 360°F (180°C)
- Place the spaghetti squash halves cut side down on a baking tray
- Bake for 40 minutes or until squash is tender
- Using a fork, scrape the flesh, to reveal the spaghetti texture
- Add a little bit of olive oil, pepper and salt
- Add half of the tomato sauce, mushrooms, grated cheese and basil in each spaghetti squash boat. Mix well.
- Put back in the oven for 15 minutes.
Optional (if you are not vegetarian): Once the spaghetti squash boat is out of the oven, you can add pieces of prosciutto on top of each boat, right before serving.
And voilà, you can serve!
Bon appétit!
Did you make this recipe?
Tag @gohealthywithbea on Instagram and hashtag it #gohealthywithbea
Like this recipe?
Follow us @Go Healthy With Bea on Pinterest
Like this recipe?
Like us on Facebook
