Spaghetti Squash Boats

A great vegetarian (or not) dinner for one (or two), I like to cook myself up this tasty little dish that’s as cozy and comforting as it is delicious, not to mention photogenic. If your casual selfie in an apron doesn’t do it, the cheese-pull on this is going to get the mens’ attention. 

Just put your oven at 350, cut ‘em in half, scoop out the seeds, roast with a little olive oil/salt/pepper cut side down for 30 mins. Remove, shred with a fork, toss in some marinara or your sauce of choice, layer on a blend of mozzarella, pecorino, parmesean or at least one of those, finish with crushed red pepper and fresh basil if you have it and voila!

If you’re more of a details person…

Preheat oven to 350

Cut spaghetti squash lengthwise and scrape away seeds with a spoon

Rub the inside with olive or coconut oil and add salt + pepper

Roast cut side down for 30 minutes or until tender (sneak a few cloves of garlic under the squash if you’ve got ‘em, they’ll come out all roasty and you can shred them into the squash for another layer of flavor)

While roasting, prepare a sauce of your choice (or just open a jar. Life is short)

Once tender, remove from oven and shred spaghetti squash with a fork, right in the shell

Simultaneously, set your oven to broil

Once it resembles spaghetti, add your sauce, toss, and cover in the cheese of your choice (mozzarella, parm, pecorino or a blend)

Broil for a few minutes to simply melt and crust the cheese

Finish with basil and/or red chili flakes

Photograph in portrait mode & don’t forget to tag me!