Budget Gourmet Recipes

Spaghetti Squash Boats

—

by

TheSousChef
in ,
Jump to Recipe Print Recipe

Looking for a healthy, hearty dinner? Try my Spaghetti Squash Boats! The recipe is completely vegan, although I did top it with a little bit of Parmesan cheese. I like serving the sauce inside of the squash, but you can also shred the squash with a fork, and serve it more in the style of spaghetti. Either way is equally delicious!

The fennel in this recipe gives it a little extra kick, and makes the flavor very similar to that of a red sauce with sausage in it. I’m certainly not a vegetarian, but the less meat I eat the better I feel, so I use it sparingly. Between the spices, the olive oil, and the chickpeas, this sauce is as hearty and filling as a meat sauce – and it’s cheaper to make! I hope you give it a try 🙂

Print

Spaghetti Squash Boats

This recipe is healthy, hearty, and so good! It’s a perfect the perfect low-carb meal, and it’s packed with flavor!
Course Dinner
Cuisine American
Keyword Healthy, Italian Inspired, One-Pot, Vagan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings

Ingredients

  • 1-2 large spaghetti squash 1/2 squash per person
  • 1 onion finely chopped
  • 2-3 cloves garlic minced
  • 1 14.5 oz can diced tomatoes
  • 1 14.5 oz can tomato sauce
  • 1 6 oz can tomato paste
  • 1 can chickpeas
  • 2 tbs olive oil
  • 1 tbs red wine or red wine vinegar
  • 3-4 sundried tomatoes finely chopped (optional)
  • 1/2 tsp salt
  • 1/2 tsp white or black pepper
  • 1/2 tbs dried parsley
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried fennel
  • Red pepper flakes to taste

Instructions

  1. Preheat your oven to 400 degrees Farenheit, and line a baking sheet with tinfoil. Chop you spaghetti squash in half lengthwise, and scoop out the seeds with a spoon. Lighly coat the squash with olive oil, and season with salt and pepper. Place squash flesh down on the baking sheet, and bake for 35-40 minutes (until soft and slighly browned).
  2. In a large pot, cook your onions and garlic in the olive oil for about 10 minutes, until they become soft and very slightly browned. Add in all other ingredients, and bring to a boil. Reduce to a simmer, and allow the sauce to cook for at least 20 minutes while the squash is baking.
  3. To serve, you can simply fill the squash halves with sauce, or you can grate the squash with a fork and top it with your sauce. Enjoy!

Modifications

Note: If you have extra sauce, you can refrigerate it for up to 5 days, or freeze it.