• Liz Talley - Urban Graze

Spaghetti Squash Boats


This is one of my favorite ways to prepare spaghetti squash! So easy!

Note: the more tomatoes you add, the saucier it will be. You can opt not to add veggies and/or greens.

We like it sometimes with just squash, or just squash and tomatoes.

Also see Twice Baked Variation below.

1 halved, cooked spaghetti squash (see About Winter Squash for cooking tips)

1 Tbsp. olive oil

2-3 Tbsp. chopped mild onion

1 clove garlic, minced or pressed

1 c. thin-sliced or small chopped veggies- zucchini, broccoli, peppers, carrots, corn, etc. -optional

1 c. packed chopped kale, chard, spinach, or beet greens (stems removed) -optional

3-4 c. chopped tomatoes (or more, as you wish)

Salt and pepper

Optional dried herbs: such as pinch of marjoram/oregano, basil

1-2 Tbsp. olive oil or butter

Shredded Parmesan cheese

While the squash is cooking, saute the onion and garlic 1-2 minutes in olive oil until soft and aromatic. Add veggies and greens, (if using); saute a couple of minutes, just until crisp-tender.

Stir in tomatoes*, and season with salt, pepper and dried herbs, if using. Simmer until they are juicy and softened- about 3-4 minutes.

*Start with smaller tomato quantity, and then add more to bring to the consistency you want as it is cooking. This will be the sauce/filling over your spaghetti squash. I add 3 c. if I'm using few or no other veggies, and 4 c. if I have a lot of veggies.

Cool squash just enough for you to handle it, then run a fork through the flesh in short, sweeping strokes to separate it into “noodle” strands, then lightly toss in olive oil or butter. Handle gently so that your skin "boat" in stays intact.

Pile the tomato mixture on top, mix in with the squash noodles a little if you want, and garnish with an ample scattering of Parmesan.

Variation:

Twice Baked Spaghetti Squash Bowls

Preheat oven to 375.

After "noodling" the spaghetti strands, remove them from the shell (keep shells intact, as they will be your bowls), and toss lightly with the tomato/vegetable mixture in the saute pan. Re-warm if needed. Gently spoon the mixture back into the shells, and place into a greased baking dish. Sprinkle with the cheese.

Bake for about 5-10 minutes, until bubbling hot and cheese is browned and melted.

Recipe created or adapted by Liz Talley, Urban Graze

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