Spaghetti Squash Boat Food

HOW TO COOK SPAGHETTI SQUASH BOATS

Steps:

• Heat the oven to 425 degrees.
• Heat the squash in the microwave for 5 minutes to soften it up.
• Cut the squash in half lengthwise. Remove the seeds and brush the olive oil in the cavity and the edge of the squash. Bake for 30 minutes.
• Meanwhile the squash cook, in a hot skillet brown the beef for about 5 minutes.
• Once brown, add salt and pepper. Stir. Then add the crushed tomatoes, onions, herbs and garlic. Cook for about 2 minutes.
• Add the tomato sauce. Stir. Let simmer on low for 7 minutes. Remove from heat set aside.
• Use a fork to lightly scrape the inside of the squash, then fill in the cavity with the meat sauce. Topped with cheese and bake for 10 minutes or until golden brown on top. Let cool and serve warm.

SPAGHETTI SQUASH BOATS WITH CHICKEN

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.
• Meanwhile, heat a large saucepan over medium and add the bacon. Cook until the bacon is crisp and the fat has rendered; about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and pat dry.
• Discard all but 1 tablespoon bacon fat from the pan and increase the heat to medium-high. Add the chicken pieces to the pan and season with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the chicken is cooked through, about 5 minutes.
• Remove from the heat, then add the spinach. Stir the chicken and spinach together until the spinach wilts, then stir in the Greek yogurt, half of the mozzarella cheese, and basil.
• Once the squash is cool enough to handle, use a fork to shred and fluff the inside flesh so it's no longer attached to the walls and makes a "nest."
• Divide the chicken filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on a baking sheet and sprinkle with the reserved bacon and remaining mozzarella cheese.
• Bake until the cheesy is bubbly, about 10 minutes. Let cool for a few minutes, then serve hot, sprinkled with additional fresh basil.

SPAGHETTI SQUASH BOATS

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender. , When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside. , In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash. , Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish. , Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

SPAGHETTI SQUASH BOATS TEX MEX

Steps:

• Preheat oven to 375 degrees F. Cut squash in half and scoop out the seeds with a spoon. Lay skin side down on a rimmed baking sheet, lined with unbleached parchment paper, and sprinkle with salt and pepper. Bake for 45 mins or until cooked to a touch with a fork.
• In the meanwhile, preheat medium skillet on medium heat and spray with cooking spray. Add onion, garlic, bell pepper and saute for 4 - 5 minutes or until golden brown, stirring occasionally. Add beans, chili powder, chilis/jalapeños, tomato sauce, cilantro and stir. Remove from heat and add 1/2 cup cheese. Stir again.
• Remove baked spaghetti squash from the oven and let cool a few minutes. Fluff each squash "boat" with a fork releasing some of the strands, leaving the squash in a shell. Fill each "boat" with heaping 3/4 - 1 cup prepared bean/pepper etc. mixture and sprinkle with 1/4 cup cheese each. Bake for additional 10 minutes or until cheese is melted. Serve hot, garnished with extra cilantro.

TURKEY TACO SPAGHETTI SQUASH BOATS

Steps:

• Preheat oven to 400. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. (You may need two baking sheets.)
• Carefully cut each spaghetti squash in half lengthwise and scoop out the seeds. (For easier cutting, you can microwave each squash for about 5 minutes to soften it.)
• Place each squash half, cut side down, on baking sheet.
• Bake for 30-40 minutes, until the squash is tender. (Exact timing will depend on the size of your squash. You'll be able to tell by pushing on the outside or putting a fork into the inner strands of the inside of the squash if it's tender.)
• Meanwhile, cook the ground turkey in a large skillet over medium heat. Use a spatula to break the turkey into small pieces as it cooks. Cook until no pink remains and turkey is completely cooked then add 2 tablespoons of taco seasoning and stir well to mix. (You can add a splash of water to help the seasoning mix stick to the turkey if your pan is dry.)
• While the turkey cooks, heat oil in another large skillet over medium heat.
• Add the pepper, zucchini and mushrooms and saute until almost tender, about 5-7 minutes. Add spinach and stir until it's wilted down, another 2-3 minutes. Season with remaining 1 tablespoon of taco seasoning.
• Once the spaghetti squash is cooked and cool enough to handle, use a fork to pull the spaghetti shreds from the inside of each squash half. Be sure to leave a little bit around the outside so the squash keeps its shape.
• Season each spaghetti squash half with a little salt and pepper. Divide the ground turkey and veggies among each of the spaghetti squash then top each with 1/4 cup of cheese.
• Return to the oven and cook for another 5-10 minutes, until the cheese is melted and everything is warmed through.
• Serve with any additional toppings and enjoy!

SPAGHETTI SQUASH BOAT

Steps:

• Heat oven to 400°F.
• Pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min.
• Cut squash lengthwise in half; remove and discard seeds. Scoop squash strands into large bowl. Add cheese, peppers and onions; mix lightly. Spoon into 1 squash shell; place in shallow baking dish. Discard remaining squash shell.
• Bake 28 to 30 min. or until heated through, topping with bacon for the last 3 min.

SPAGHETTI SQUASH BOATS

Steps:

• Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 inches Bake, uncovered, at 375° for 30-40 minutes or until tender.
• When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.
• In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
• Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Add squash; mix well.
• Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
• Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

SPAGHETTI SQUASH SCAMPI BOATS

Steps:

• Preheat the oven to 425 degrees F.
• Cut the squash in half widthwise with a serrated knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and bake until the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes.
• Separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl. Cover with foil and keep warm. Reserve the scraped squash shells.
• Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper. Melt 4 tablespoons of the butter in the skillet. Add the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to the bowl with the squash strands.
• Return the skillet to medium heat and add 1 tablespoon of the butter. When melted, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the wine and lemon juice. Increase the heat to high and boil until the liquid thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 3 tablespoons butter and the parsley.
• Pour the sauce over the shrimp and squash strands and toss to combine. Transfer the mixture back into the squash shells and top with grated Parmesan, more parsley and red pepper flakes.