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Vegetarian Spaghetti Squash Boats

Vegetarian Spaghetti Squash Boats
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Vegetarian Spaghetti Squash Boats offer a charming and nutritious twist on traditional comfort food. These delightful squash boats are not only visually stunning but also incredibly versatile, allowing you to mix and match your favorite toppings. Bursting with flavors from spinach, ricotta cheese, and zesty pizza sauce, each bite is a satisfying combination of textures and tastes. Perfect for weeknight dinners or special gatherings, this dish makes healthy eating enjoyable and fun. With straightforward preparation steps, even novice cooks can impress their family and friends with this easy recipe. So grab your ingredients and let’s create a vibrant meal that everyone will love!

Ingredients

Scale
  • 1 small spaghetti squash (about 30 ounces)
  • 6 ounces frozen chopped spinach, thawed
  • ¾ cup ricotta cheese or cottage cheese
  • ½ cup fresh basil leaves, chopped
  • ¼ cup pizza sauce
  • 6 grape tomatoes, halved
  • 2 tablespoons sliced black olives
  • ½ cup shredded mozzarella cheese
  • Olive oil, salt, and black pepper

Instructions

  1. Preheat the oven to 425°F; lightly oil a baking sheet.
  2. Puncture the spaghetti squash several times with a knife; microwave for 4-5 minutes until softened.
  3. Cut the squash in half, scoop out seeds, and rub each half with olive oil; season with salt and pepper.
  4. Place cut sides down on the baking sheet; roast for 30-45 minutes until fork-tender.
  5. While roasting, drain excess water from spinach; combine it in a bowl with ricotta, chopped basil, seasoning, and some squash strands.
  6. Stuff the mixture into each squash half; 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 until cheese is golden.

Nutrition

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