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In the ever-evolving world of culinary creativity, spaghetti squash has emerged as a beloved alternative to traditional pasta. This versatile vegetable not only offers a unique texture that mimics the strands of spaghetti but also comes packed with an array of health benefits that make it a staple for those embracing healthier eating habits. With its mild flavor and ability to absorb seasonings and sauces beautifully, spaghetti squash serves as an excellent canvas for a variety of dishes.

Spaghetti Squash Parmesan Boats

Discover a healthier twist on comfort food with Spaghetti Squash Parmesan Boats! This delightful recipe transforms spaghetti squash into delicious, cheesy boats, perfect for satisfying cravings without the guilt. Packed with nutrients and low in calories, this dish provides an excellent alternative to traditional pasta. It's easy to prepare, customizable for various dietary needs, and sure to impress at family dinners or gatherings. Enjoy a flavorful meal that's as nutritious as it is comforting!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 cup marinara sauce (store-bought or homemade)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup fresh spinach, chopped (or any greens of choice)

1 teaspoon dried oregano

1 teaspoon garlic powder

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Squash: Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy insides using a spoon. Brush the inside of each half with olive oil, and season with salt and pepper.

      Roast the Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-40 minutes, or until the flesh is tender and easily shredded with a fork. Once done, let them cool slightly.

        Prepare Filling: While the squash is roasting, in a bowl, mix together the ricotta cheese, half of the mozzarella cheese, spinach, oregano, garlic powder, salt, and pepper. Set aside.

          Assemble the Boats: Once the squash is cool enough to handle, use a fork to gently scrape the flesh into strands and transfer them to a mixing bowl. Combine the spaghetti squash strands with the marinara sauce and the ricotta mixture until well blended.

            Fill the Boats: Spoon the spaghetti squash mixture back into the roasted squash shells. Top each filled squash half with the remaining mozzarella and Parmesan cheese.

              Final Bake: Return the stuffed squash boats to the oven and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.

                Serve: Remove from the oven, let cool for a few minutes, then garnish with fresh basil leaves. Serve warm and enjoy your delicious spaghetti squash parmesan boats!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings