Stuffed Squash Boats
Want to eat more vegetables? How about putting a vegetable INSIDE a vegetable. SO RESOURCEFUL. SO EFFICIENT. SO HEALTHY……and most importantly SO DELICIOUS. Mic drop. Yogis in the Kitchen out.
Ingredients
- Spaghetti Squash (1 squash per 2 people)
- Olive Oil
- Salt
- Pepper
Directions
- Wash your squash, cut off the ends and then cut squash in half lengthwise; scoop out seeds. Lightly oil your baking dish. Then, coat your squash halves in olive oil, salt, pepper. Place squash, cut side down, in baking dish. Bake uncovered at 400 for 35-40 min (depending on the size of the squash.)
- Meanwhile, drizzle oil into a skillet and get your veggie or meat stuffing started. (see below for stuffing ideas)
- Remove squash from oven and use a fork to create spaghetti like strands.
- Transfer veggie/meat mixture into your squash ‘boats’ and top with tomato sauce and your choice of cheese. Place back in the oven for about 3-4 minutes until cheese is melted and heated through. (Using the broiler works great for this part!)
Ideas:
Diced up baby portabella mushrooms, sauteed with onions and garlic. Add to spaghetti squash and cover with tomato sauce and cheese!
Diced zucchini sauteed with onions and garlic tossed with pesto sauce and chopped up tomatoes.
Cheers! – Christina
