spaghetti squash pasta boats
This is one of my favorite grain-free, dairy-free and more importantly, GUILT-FREE meals of all time: Spaghetti Squash Pasta Boats!! One amazing thing about this recipe is that it is customizable to fit any of your dietary preferences. You can make it completely paleo, vegan or vegetarian! It's up to you. Enjoy!
/// Ingredients ///
***Servers 2 with a large appetite
1 medium sized spaghetti squash
Your favorite pasta sauce
Daiya non-dairy mozzarella cheese
/// Instructions ///
Preheat oven to 400°. Using a substantial mallet and butchers knife, chop your spaghetti squash directly in half. This make take a moment to perfect- I would start by indenting the knife somewhere near the center of the squash as a reference point. After the squash is evenly chopped, use a spoon begin to carve out and discard the seeds. Fill a pan with a 1/2 inch of water and place the squash face down onto the pan and set in oven for an hour. **Please make sure to do the water bath because you could end up with a very smokey oven otherwise! In the meantime, feel free to make or buy your favorite pasta sauce and keep it heated over a small saucepan. I suggest a marinara based sauce if possible!
Once the squash is fully cooked use a fork to gently rake out the pasta-like interior of the squash and place it on a plate. When the squash boat is almost empty, begin filling it back up layer by layer. Start with a layer of squash, then a ladle of sauce, then a sprinkling of cheese (as much as you prefer). Continue this structure until you get to the top. I like to cover the top of my boats with cheese because I think it looks better that way! Put the boats back into the 400° oven for about 5 minutes or until the cheese is melted and browned and serve immediately!