Baked spaghetti squash boats are not an ocean bound vessel or cruise liner. For nutritional reasons, spaghetti squash is one of the IT foods at the moment. The simple truth is if you’re a pasta lover and craving something tantalizingly delicious but you are counting carbs or calories, than this recipe is for you.
Spaghetti squash boats are a joy because they are easy to make and it really does taste very similar to traditional spaghetti. By scraping out the inner gourd with a spoon, you get something very similar to traditional spaghetti noodles.
Where can I buy spaghetti squash
Most of the chain super markets carry spaghetti squash. I have found spaghetti squash at Walmart all year long. Some of the other chains like Meijer or Kroger carry it as well.
How to cook spaghetti squash boats?
One of the nice things about spaghetti squash is all of the neat ways you can prepare it. Inside of that thick outer shell is an inside that is very similar to a pumpkin. In order to get to soften the inside you must find a way to cook it. These include baking, boiling, steaming, and microwaving. But first we need to cut the spaghetti squash in half.
How to cut spaghetti squash
Have you ever tried cutting a spaghetti squash? Those who have know what a challenge it can be. On top of battling the thick outer shell, you have to prevent to squash from rolling off the cutting board. Trying to prevent a serious hand injury can be a daunting task as well.
Here’s a HACK for you. Stand the squash up. Use a sharp knife and cut just the outer edge to create a flat side for the squash to rest. This will prevent the squash from rolling around and make your job that much easier.
Cooking the spaghetti squash boats
Although this process is time consuming, it is a very necessary step in the process. Preheat the oven to 400°F. After cutting the squash lengthwise, scoop out the seeds with a spoon or a fork. Save the seeds. They can be roasted like pumpkin seeds.
Place the spaghetti squash cut side down on a baking or roasting pan and cook for 35 to 40 minutes. The squash will become very tender when it’s done. Let it cool down for about 10 to 15 minutes before proceeding to the next step.
How to cook spaghetti squash boats
After cooling, scrape the inside with a spoon or fork and place contents in a large bowl making sure not to dig too far down or you risk puncturing the outer shell. Once you have both sides done, you’ll need to cut 1 zucchini and 1 summer squash into cubes. Skin and dice a red onion, red and green pepper. Finely cut 1 clove of minced garlic.
Place a large skillet on medium heat with some olive oil spray. Add zucchini, summer squash, red onion, peppers and garlic to the pan. Once the ingredients become tender, pour in pasta sauce and cover with a lid.
In a separate pan, brown the ground turkey with salt and pepper. Once the turkey is browned, strain the excess fat and place it off to the side.
Place the spaghetti squash shells on a baking sheet. Spoon in the combined ingredients from the large skillet to about ¾ of the cavity. Spoon in the browned meat and cover with additional pasta. The spaghetti squash boats should be looking pretty mouth watering at this point.
Top with mozzarella cheese and return to the oven at 400°F. Cook for about 10 minutes.
That’s it! You’re ready to dig in.
TWICE BAKED ITALIAN SPAGHETTI SQUASH BOATS
- 2 Medium sized Spaghetti squash
- 6 oz ground turkey
- 1 tbsp chopped parsley
- 1 zucchini
- 2 Summer squash
- 1/2 red onion
- 1 garlic minced
- 1/2 cup half skim shredded mozzarella cheese
- 1/2 red pepper
- 1/2 green pepper
- 1 can pasta sauce
Preheat oven to 400ºF.
Cut spaghetti squash in half lengthwise
Scoop the seeds out of both halves
Bake about 1/2 hour or until the squash is tender
Let cool for 10 to 15 minutes
Scoop out the contents with a spoon into a large bowl
Place a large skillet on medium heat with some olive oil spray.
- Add zucchini, summer squash, red onion, peppers and garlic to the pan.
Add 3/4 jar of pasta sauce and cover with a lid
Brown ground turkey with salt and pepper in a separate pan
Strain the excess fat
Place spaghetti squash shells on a baking sheet and fill with zucchini, squash mixture
Top with ground meat, more sauce and cheese
Return to the oven for 10 minutes