Vegetarian Spaghetti Squash Boats
Vegetarian Spaghetti Squash Boats are a delightful and nutritious way to enjoy a hearty meal. These vibrant squash boats are stuffed with a creamy spinach and cheese filling, making them an eye-catching addition to any dinner table. Perfect for family gatherings or weeknight dinners, they offer a plethora of customization options to suit your taste. Enjoy the satisfaction of a wholesome dish that is both filling and packed with vegetables, all while being easy to prepare!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 small spaghetti squash (about 30 ounces)
- 6 ounces frozen chopped spinach (thawed)
- ½ cup fresh basil leaves
- ¾ cup ricotta cheese or cottage cheese
- ¼ cup pizza sauce
- ½ cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- 1/2 teaspoon olive oil
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 425°F and lightly oil a baking sheet.
- Stab the spaghetti squash several times and microwave for 4-5 minutes. Slice in half lengthwise and scoop out seeds.
- Season with olive oil, salt, and pepper, then place cut-side down on the baking sheet. Roast for 30-45 minutes until fork-tender.
- Once cool, scrape out strands with a fork and combine with drained spinach, basil, ricotta, Italian seasoning, salt, and pepper.
- Stuff each squash half with the mixture, top with pizza sauce, tomatoes, olives, and mozzarella.
- Bake at 350°F for about 10 minutes until heated through, then broil for an additional minute until bubbly.
Nutrition
- Serving Size: 1 stuffed half (about 250g)
- Calories: 330
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 35mg
Find it online: https://lowfatbites.com/vegetarian-spaghetti-squash-boats/