Spaghetti Squash Boats

Spaghetti Squash Boats

Spaghetti Squash Boats

3 hours 40 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   16 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1/3 cup olive oil
  • 2 medium onions chopped
  • 1 head garlic roughly chopped
  • Salt/Pepper
  • 3 cans crushed San Marzano tomatoes (28oz each)
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup Chianti red wine
  • 1 large spaghetti squash (cut in half length-wise)
  • 1/4 cup olive oil
  • 1/4 cup chopped shallots
  • 1/4 cup chopped garlic
  • 1/3 cup chopped red onion
  • 1 large carrot, chopped (think large dice)
  • 1 rib celery, chopped
  • 1 small to medium red pepper, chopped
  • 1 small yellow squash, chopped
  • 1 small zucchini, chopped
  • Handful of raw broccoli florets
  • 1/2 cup asparagus, chopped
  • Fresh Tarragon leaves
  • Fresh Mozzarella, cut into 4 thick slices
Instructions

For the sauce, heat olive oil over medium-high heat in a large stock pot.

Add onion and garlic and lightly brown. Season with salt and pepper.Next, add the tomatoes. Cover and simmer for one hour.

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.

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.

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.

Add shallots, garlic, red onion, carrots, celery, and red pepper.

Saute for 5 min or till just tender, stirring often.

Add yellow squash, zucchini, broccoli and asparagus.Season with salt and pepper. Give a quick stir.Next, add 3/4 cup of the prepared Marinara sauce. Toss to coat the veggies. Season again with salt and pepper. Toss in the reserved spaghetti squash strands and stir to combine. 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. Repeat with the second shell.

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.

Remove from oven and top with 1 cup of marinara per shell.

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