Easy 3 Cheese Spaghetti Squash Boat
Easy 3 Cheese Spaghetti Squash Boat

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Easy 3 Cheese Spaghetti Squash Boat cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you simply, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Easy 3 Cheese Spaghetti Squash Boat dishes you make.

Alright, don’t linger, let’s approach this easy 3 cheese spaghetti squash boat formula with 12 materials which are undoubtedly easy to obtain, and we have to process them at the very least through 11 tips. You should devote a while on this, so the resulting food could be perfect.

Composition of Easy 3 Cheese Spaghetti Squash Boat:
  1. Provide 1 of spaghetti squash
  2. Provide 3/4 cup tomato sauce
  3. You need 1/2 onion, diced
  4. Prepare 2 clove garlic, minced
  5. Provide of salt and pepper
  6. Prepare 2 tbsp for grated parmesan cheese
  7. Require 1 tsp - tomato paste
  8. Give ricotta cheese
  9. Give 1/2 cup shredded mozzarella cheese
  10. Make ready 1 tsp of fresh lemon juice
  11. Provide 1 tsp for Coconut oil (or olive oil)
  12. Give for Fresh parsley
Easy 3 Cheese Spaghetti Squash Boat process:
  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!

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