Easiest Way to Cook Appetizing Easy 3 Cheese Spaghetti Squash Boat

Easy 3 Cheese Spaghetti Squash Boat. Spaghetti Squash Lasagna Boats - creamy ricotta, spaghetti squash, garlic kale, mozzarella cheese, and a quick simmer tomato sauce! These boats consist of spaghetti squash (the stringy-in-a-good-way squash that looks suspiciously similar to spaghetti) tossed around with some. This insanely good Spaghetti Squash Enchilada Bowls are my favorite way to eat spaghetti squash.

Spaghetti squash boats are perfect to meal prep for the week, and they are so versatile! Jump to Video · Jump to Recipe. I'll show you the best way to cut and roast the spaghetti squash, and even how to figure out the carbs. You can have Easy 3 Cheese Spaghetti Squash Boat using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of Easy 3 Cheese Spaghetti Squash Boat

1. Prepare 1 of spaghetti squash.
2. You need 3/4 cup of tomato sauce.
3. It's 1/2 of onion, diced.
4. You need 2 clove of garlic, minced.
5. You need of salt and pepper.
6. You need 2 tbsp of grated parmesan cheese.
7. You need 1 tsp of tomato paste.
8. Prepare of ricotta cheese.
9. It's 1/2 cup of shredded mozzarella cheese.
10. It's 1 tsp of fresh lemon juice.
11. Prepare 1 tsp of Coconut oil (or olive oil).
12. You need of Fresh parsley.

Just like Chipotle, minus all the carbs. Even broccoli haters will be obsessed. Get the recipe from Domestic Superhero. Checkout this easy, Three Cheese Spaghetti Squash Casserole Recipe at LaaLoosh.com.

Easy 3 Cheese Spaghetti Squash Boat step by step

1. In a bowl, mix together ricotta with fresh parsley (reserving some for garnishing).
2. Preheat oven to 400°F. Cut spaghetti squash in half, hull out seeds. Place squash cut face down on baking sheet/tray. Bake in oven for 35 min..
3. Meanwhile, in a pan heat coconut oil. Sautee onion and garlic..
4. Add tomato paste and season with salt and pepper..
5. Add tomato sauce to the pan, and bring to low bubble. Grate in the fresh parmesan and stir.
6. Pull squash out of the oven, squeeze lemon juice and carefully scrape the inside of the squash creating "spaghetti strings" (you can skip the lemon but I like the fresh citrus it adds to the dish).
7. Scoop out the spaghetti squash and place in the pan of sauce and toss together gently. (it's okay if you don't scoop out all the squash, it's going back in the skin).
8. Pour the spaghetti squash and sauce mixture back into the squash skins..
9. Add dollops of the ricotta cheese on top, then add the shredded cheese..
10. Place back in the oven for 10 min or until the cheese has melted and has gotten bubbly and yummy..
11. Garnish with fresh parsley and enjoy!.

The spaghetti squash noodles add a nice tender crunch, and a lighter, less heavy feel than the pasta. But overall, the casserole takes on the taste of the sauce and the cheese…so good! Don't let spaghetti squash's hard shell scare you! We've got the trick to cutting through it safely. Instead of making squash boats, we cut it in half crosswise.