spaghetti squash boats {october 10, 2021}

It’s a football watching day for the hubs and our guests. 

Me, not so much. I’ll watch a little bit of football, visit with everyone but will flit between the family room and kitchen planning/preparing dinner for meat eaters and vegetarians. The vegetarian spaghetti squash boats will serve as the side for the meat eaters and the main dish for the vegetarians.

The parade of ingredients:

Spaghetti squash: 

Preheat the oven to 400°F.

Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.

Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.

Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

Roasted cherry tomatoes:

Preheat the oven to 400 degrees F.

Place the cherry tomatoes in a single layer on the sheet pan.

Drizzle the olive oil, salt and pepper over the tomatoes and toss to coat evenly.

Bake for 25 minutes. 

Veggies:

Saute onions, carrots, broccoli, zucchini, spinach, and mushrooms

Fresh Mozzarella cheese 

Mix all the veggies, tomatoes, Mozzarella cheese, and spaghetti squash together. Fill the spaghetti squash shells with the mixture. Bake until heated through, 20 minutes.

Serve with Pesto Parmesan cream sauce.