I have discovered spaghetti squash boats 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.
Spaghetti squash boat
Course: Main dishes4
servings10
minutes55
minutesIngredients
1 spaghetti squash halved and seeds removed
1 cup (210g) tomato sauce
1/2 cup (about 5) 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)
a few pieces of raw ham (Bayonne ham, prosciutto or Serrano)
1 Tbsp extra virgin olive oil
Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°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 and grated cheese in each spaghetti squash boat. Mix well.
- Put back in the oven for 15 minutes
- Add the ham on top of each boat and voilà, you can serve!
Bon appétit!
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