Easiest Way to Prepare Yummy Easy 3 Cheese Spaghetti Squash Boat

Easy 3 Cheese Spaghetti Squash Boat. Spaghetti Squash Lasagna Boats - creamy ricotta, spaghetti squash, garlic kale, mozzarella cheese, and a quick simmer tomato sauce! These boats consist of spaghetti squash (the stringy-in-a-good-way squash that looks suspiciously similar to spaghetti) tossed around with some. Spaghetti squash boats are perfect to meal prep for the week, and they are so versatile!

Ever wonder what to put on your roasted spaghetti squash? You won't ever go back to three cheese. Checkout this easy, Three Cheese Spaghetti Squash Casserole Recipe at LaaLoosh.com. You can have Easy 3 Cheese Spaghetti Squash Boat using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of Easy 3 Cheese Spaghetti Squash Boat

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

The spaghetti squash noodles add a nice tender crunch, and a lighter, less heavy feel than the pasta. Jump to Video · Jump to Recipe. I'll show you the best way to cut and roast the spaghetti squash, and even how to figure out the carbs. Don't let spaghetti squash's hard shell scare you!

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've got the trick to cutting through it safely. Instead of making squash boats, we cut it in half crosswise. Filled with a vegan bolognese sauce and topped with vegan cheese! I was recently interviewed for a Podcast and one of the food-related questions was, "What is your favorite cuisine?" Hands down, my answer is and. This easy cheesy spaghetti squash was deliciously dreamy!