Recipe: Perfect Easy 3 Cheese Spaghetti Squash Boat

Easy 3 Cheese Spaghetti Squash Boat. Pour the spaghetti squash and sauce mixture back into the squash skins. Add dollops of the ricotta cheese on top, then add the shredded cheese. Spaghetti Squash Boats with Cream Cheese and Spinach.

Personally I get in a rut where I am roasting carrots or steaming broccoli, so when I can incorporate more interesting veggies like squash, I get. On a large rimmed baking sheet, set the squash cut side up; brush with olive oil and season generously with salt and pepper. Like these low carb stuffed spaghetti squash lasagna boats. You can cook Easy 3 Cheese Spaghetti Squash Boat using 12 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Easy 3 Cheese Spaghetti Squash Boat

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

I'm a huge fan of keto comfort food. And, it doesn't get any better than the Italian flavors of lasagna.. easy, low carb lasagna stuffed spaghetti squash! . Squash doesn't have to be the dreaded side dish on the dinner table. Revamp fall's plentiful vegetable into light and decadent main dishes that melt in your mouth.

Easy 3 Cheese Spaghetti Squash Boat instructions

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!.

We guarantee these recipes will make you want to eat spaghetti squash a whole lot more! Heat on low heat, stirring frequently until all cheese is melted. Divide mixture in half and spread onto each half of the squash. Wanted a quick, vegetarian, flavour packed dinner. I don't have much in the house right now so I used what we had.