Spaghetti Squash Boats

Yes it’s squash season and if you haven’t tried the newest kid on the block, get yourself a spaghetti squash and do some experimenting. They are so fun and versatile to cook with. We felt the need for some meat, so opted for a lasagne boat version, but you could easily make a vegan version instead, perhaps with lentils or mushrooms. In fact, you can substitute most of the ingredients for whatever you have or you fancy. Maybe switch up the veggies, if you don’t have spinach, you could add kale or if you don’t have fresh herbs, just use dried. Whatever way you do this, I think you’ll enjoy it. Half a squash serves roughly two people depending on appetite. We also dished up with a side of green beans.

Print Recipe

Spaghetti Squash Boats

Votes: 0
Rating: 0
You:

Rate this recipe!

Prep Time

15 mins

Cook Time

45 mins

Servings

people MetricUS Imperial

Ingredients

• 1 spaghetti squash
• 2 large carrots chopped
• 1 large Onion peeled and chopped
• 2 celery sticks chopped
• 1 large courgette chopped
• 2-3 cloves garlic peeled and chopped
• 400 g grass fed beef mince
• 1 tin Tomatoes
• 2-3 large Tomatoes chopped
• 1 tbsp dried oregano
• 2-3 tbsp fresh herbs e.g. parsley, coriander
• 3-4 handfuls fresh spinach
• 2-3 tbsp Pecorino grated

Prep Time 15 mins Cook Time 45 mins Servings people MetricUS Imperial Ingredients 1 spaghetti squash 2 large carrots chopped 1 large Onion peeled and chopped 2 celery sticks chopped 1 large courgette chopped 2-3 cloves garlic peeled and chopped 400 g grass fed beef mince 1 tin Tomatoes 2-3 large Tomatoes chopped 1 tbsp dried oregano 2-3 tbsp fresh herbs e.g. parsley, coriander 3-4 handfuls fresh spinach 2-3 tbsp Pecorino grated

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Preheat the oven to about 180oC. Cut the squash in half and remove the loose flesh and seeds (save the flesh), lay cut side down on a baking tray and bake for about 30-40 minutes, until soft.
2. Meanwhile, prepare your filling by sautéing your carrots, onions, celery, courgettes and garlic (or whatever veg you want to use) in about half a cup of water (note this healthier option to cooking with oil!).
3. After a few minutes, add your meat and brown (also note the specification for grass-fed, over grain fed cattle - this makes a huge difference to the nutritional value).
4. Add the tinned and fresh tomatoes and dried herbs and simmer for around 20 minutes.
5. When the squash is soft, remove from the oven and scoop out the remaining 'spaghetti' with a fork, add it to a dish and mix with a little of the pecorino (optional).
6. Add the spinach and fresh herbs to your sauce and allow to wilt.
7. Return the 'spaghetti' to the squash 'boat', poor your meat (or vegan) sauce over the top, sprinkle with a little more pecorino and return to the oven for around 15-20 minutes.

Share this Recipe