Spaghetti Squash Boats

Name: Spaghetti Squash Boats
Prep time: 30 min
Cook time: 190 min
Total time: 220 min
Yield: 4
Cuisine: Italian
Ingredients: 0.58 cup Olive Oil (1/3 cup olive oil + 1/4 cup olive oil); 2 pieces Yellow Onion (2 medium onions chopped); 1 head Garlic (1 head garlic roughly chopped + 1/4 cup chopped garlic); 0 pieces Table Salt (Salt/Pepper); 84 oz Vine Ripened Tomato (3 cans crushed San Marzano tomatoes (28oz each)); ⅓ cup Parmesan Cheese (1/3 cup grated Parmesan cheese); ¼ cup Basil (1/4 cup fresh basil leaves, torn); ¼ cup Red Wine (1/4 cup Chianti red wine); 1 piece Spaghetti Squash (1 large spaghetti squash (cut in half length-wise)); ¼ cup Shallots (1/4 cup chopped shallots); ⅓ cup Red Onion (1/3 cup chopped red onion); 1 piece Carrot (1 large carrot, chopped (think large dice)); 1 piece Celery (1 rib celery, chopped); 1 piece Bell Pepper (1 small to medium red pepper, chopped); 1 piece Squash (1 small yellow squash, chopped); 1 piece Courgette (1 small zucchini, chopped); 1 handful Broccoli Florets (Handful of raw broccoli florets); ½ cup Asparagus (1/2 cup asparagus, chopped); 0 pieces Tarragon (Fresh Tarragon leaves); 4 pieces Mozzarella Cheese (Fresh Mozzarella, cut into 4 thick slices)

220 minItalian

Servings4

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Vegetarian
Gluten Free
Pescatarian

Ingredients

For 4 servings

Olive Oil0.58 cup · 1/3 cup olive oil + 1/4 cup olive oil
Yellow Onion2 pieces · 2 medium onions chopped
Garlic1 head · 1 head garlic roughly chopped + 1/4 cup chopped garlic
Table Salt0 pieces · Salt/Pepper
Vine Ripened Tomato84 oz · 3 cans crushed San Marzano tomatoes (28oz each)
Parmesan Cheese⅓ cup · 1/3 cup grated Parmesan cheese
Basil¼ cup · 1/4 cup fresh basil leaves, torn
Red Wine¼ cup · 1/4 cup Chianti red wine
Spaghetti Squash1 piece · 1 large spaghetti squash (cut in half length-wise)
Shallots¼ cup · 1/4 cup chopped shallots
Red Onion⅓ cup · 1/3 cup chopped red onion
Carrot1 piece · 1 large carrot, chopped (think large dice)
Celery1 piece · 1 rib celery, chopped
Bell Pepper1 piece · 1 small to medium red pepper, chopped
Squash1 piece · 1 small yellow squash, chopped
Courgette1 piece · 1 small zucchini, chopped
Broccoli Florets1 handful · Handful of raw broccoli florets
Asparagus½ cup · 1/2 cup asparagus, chopped
Tarragon0 pieces · Fresh Tarragon leaves
Mozzarella Cheese4 pieces · Fresh Mozzarella, cut into 4 thick slices

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Steps

1For the sauce, heat olive oil over medium-high heat in a large stock pot.
2Add onion and garlic and lightly brown. Season with salt and pepper.Next, add the tomatoes. Cover and simmer for one hour.
3Add the Parmesan cheese, basil, and wine and cover simmer on low for another 2 hours.Meanwhile, pre-heat oven to 350F.Bring a large pot of water to boiling over high heat.
4Place the squash (cut in half lengthwise) in the boiling water for 10-15 minutes.Scoop out the seeds and then using a fork, scrape at the flesh of the squash to create the spaghetti-like strands and set aside.
5Cut the stem from the shell of the squash, discard the stem and set the shells aside for later.In a large skillet, heat olive oil over med-high heat.
6Add shallots, garlic, red onion, carrots, celery, and red pepper.
7Saute for 5 min or till just tender, stirring often.
8Add yellow squash, zucchini, broccoli and asparagus.Season with salt and pepper. Give a quick stir.Next, add 3/4 cup of the prepared Marinara sauce. Toss to coat the veggies. Season again with salt and pepper. Toss in the reserved spaghetti squash strands and stir to combine. Then set the mixture aside to cool slightly.Once it's cooled a bit, throw in about a 1/4 cup of the fresh tarragon leaves and another 1/2 cup of the marinara.Starting with one shell, fill with half the veggie mixture and top with two thick slices of the fresh mozzarella. Repeat with the second shell.
9Place onto a baking sheet and place into the oven for 20 minutes or until the cheese is nice and bubbly and a little browned.
10Remove from oven and top with 1 cup of marinara per shell.