Today, I want to share with you an absolutely delicious recipe for Creamy Spaghetti Squash Boats. This dish is not only incredibly tasty but also healthy and perfect for those following a low-carb or gluten-free diet. The combination of creamy squash, flavorful ricotta cheese, and fresh spinach makes for a mouthwatering meal that you won’t be able to resist.
Ingredients:
- 1 medium-sized spaghetti squash
- 1 cup of ricotta cheese
- 1 cup of fresh spinach, chopped
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper.
2. Bake the squash in the preheated oven for about 40 minutes, or until the flesh is tender when pierced with a fork. Once cooked, remove from the oven and let it cool for a few minutes.
3. In the meantime, prepare the creamy filling. In a bowl, combine the ricotta cheese, chopped spinach, minced garlic, and grated Parmesan cheese. Mix well until all the ingredients are evenly incorporated. Season with salt and pepper to taste.
4. Once the spaghetti squash has cooled slightly, use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a large bowl and set aside.
5. Add the creamy filling mixture to the bowl with the spaghetti squash strands. Gently toss and stir until the filling is well distributed among the strands.
6. Spoon the mixture back into the hollowed-out spaghetti squash shells, dividing it evenly between the two halves.
7. Return the filled squash boats to the oven and bake for an additional 15-20 minutes, or until the filling is heated through and the cheese on top is melted and slightly golden.
8. Once cooked, remove the squash boats from the oven and let them cool for a few minutes before serving.
How to prepare:
Prepare this creamy spaghetti squash dish by following these simple steps. Begin by preheating your oven to 400°F (200°C) and cutting a medium-sized spaghetti squash in half lengthwise. Remove the seeds and place the halves cut-side down on a baking sheet lined with parchment paper. Bake the squash for about 40 minutes, or until the flesh is tender.
In the meantime, prepare the creamy filling. In a bowl, combine 1 cup of ricotta cheese, 1 cup of fresh chopped spinach, 2 cloves of minced garlic, and 1/2 cup of grated Parmesan cheese. Season with salt and pepper to taste.
When the spaghetti squash is cooked, let it cool slightly before using a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a large bowl and add the creamy filling mixture. Gently toss and stir until evenly combined.
Spoon the creamy mixture back into the hollowed-out spaghetti squash shells, dividing it evenly between the two halves. Return the filled squash boats to the oven and bake for an additional 15-20 minutes, or until the filling is heated through and the cheese on top is melted and slightly golden.
Once cooked, let the squash boats cool for a few minutes before serving. Enjoy this creamy and flavorful dish as a main course or as a side dish alongside your favorite protein.
Preparation time: 10 minutes
Servings: 2
Nutrition Facts:
- Calories: 320
- Fat: 18g
- Carbohydrates: 22g
- Protein: 19g
Tips:
- Feel free to add other ingredients to the creamy filling mixture, such as cooked bacon, sun-dried tomatoes, or sautéed mushrooms.
- If you prefer a vegan version of this dish, you can substitute the ricotta cheese with tofu or cashew cheese.
- Serve the creamy spaghetti squash boats with a fresh green salad for a complete and satisfying meal.
FAQs:
- Can I make this recipe ahead of time? Yes, you can prepare the spaghetti squash boats and refrigerate them before baking. Simply bake them when you’re ready to serve.
- How long will leftovers last in the refrigerator? The leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Can I freeze the leftovers? Yes, you can freeze the leftover spaghetti squash boats for up to 2 months. Thaw them overnight in the refrigerator before reheating them in the oven.
Enjoy this creamy spaghetti squash recipe and impress your family and friends with a delicious and healthy meal. The combination of flavors and textures in this dish will surely leave you satisfied and craving more. Give it a try and let us know how you like it!
