Side dish

Spaghetti Squash Boats

Name: Spaghetti Squash Boats
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 4 servings
Ingredients: 0.33333334 cup olive oil; 2 medium onions; 1 head garlic; 4 servings salt/pepper; 84 oz san marzano tomatoes; 0.33333334 cup parmesan cheese; 0.25 cup basil leaves; 0.25 cup chianti red wine; 1 large spaghetti squash; 0.25 cup olive oil; 0.25 cup shallots; 0.25 cup garlic; 0.33333334 cup onion; 1 large carrot; 1 rib celery; 1 bell pepper; 1 small squash; 1 small zucchini; 1 Handful broccoli florets; 0.5 cup asparagus; 4 servings tarragon leaves; 4 servings mozzarella

snackdinnerlunchVegetarianNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

olive oil0.33333334 cup
onions2 medium
garlic1 head
salt/pepper4 servings
san marzano tomatoes84 oz
parmesan cheese0.33333334 cup
basil leaves0.25 cup
chianti red wine0.25 cup
spaghetti squash1 large
olive oil0.25 cup
shallots0.25 cup
garlic0.25 cup
onion0.33333334 cup
carrot1 large
celery1 rib
bell pepper1
squash1 small
zucchini1 small
broccoli florets1 Handful
asparagus0.5 cup
tarragon leaves4 servings
mozzarella4 servings

Instructions

1
For the sauce, heat olive oil over medium-high heat in a large stock pot.
2
Add onion and garlic and lightly brown.
3
Season with salt and pepper.Next, add the tomatoes.
4
Cover and simmer for one hour.
5
Add the Parmesan cheese, basil, and wine and cover simmer on low for another 2 hours.Meanwhile, pre-heat oven to 350F.Bring a large pot of water to boiling over high heat.
6
Place the squash (cut in half lengthwise) in the boiling water for 10-15 minutes.Scoop out the seeds and then using a fork, scrape at the flesh of the squash to create the spaghetti-like strands and set aside.
7
Cut the stem from the shell of the squash, discard the stem and set the shells aside for later.In a large skillet, heat olive oil over med-high heat.
8
Add shallots, garlic, red onion, carrots, celery, and red pepper.
9
Saute for 5 min or till just tender, stirring often.
10
Add yellow squash, zucchini, broccoli and asparagus.Season with salt and pepper.
11
Give a quick stir.Next, add 3/4 cup of the prepared Marinara sauce.
12
Toss to coat the veggies.
13
Season again with salt and pepper.
14
Toss in the reserved spaghetti squash strands and stir to combine.
15
Then set the mixture aside to cool slightly.Once it's cooled a bit, throw in about a 1/4 cup of the fresh tarragon leaves and another 1/2 cup of the marinara.Starting with one shell, fill with half the veggie mixture and top with two thick slices of the fresh mozzarella.
16
Repeat with the second shell.
17
Place onto a baking sheet and place into the oven for 20 minutes or until the cheese is nice and bubbly and a little browned.
18
Remove from oven and top with 1 cup of marinara per shell.