If you have around 3 hours and 40 minutes to spend in the kitchen, Spaghetti Squash Boats might be an outstanding gluten free recipe to try. One portion of this dish contains about 19g of protein, 43g of fat, and a total of 686 calories. For $5.02 per serving, you get a main course that serves 4. This recipe from Foodista requires chianti red wine, zucchini, carrot, and parmesan cheese. This recipe is liked by 1 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is amazing. Users who liked this recipe also liked Spaghetti Squash Boats, Spaghetti Squash Boats, and Spaghetti Squash Boats.

Directions

1. For the sauce, heat olive oil over medium-high heat in a large stock pot.
2. Add onion and garlic and lightly brown. Season with salt and pepper.
3. Next, add the tomatoes. Cover and simmer for one hour.
4. Add the Parmesan cheese, basil, and wine and cover simmer on low for another 2 hours.
5. Meanwhile, pre-heat oven to 350F.
6. 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.
7. 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.
8. 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.
9. Add yellow squash, zucchini, broccoli and asparagus.
10. Season with salt and pepper. Give a quick stir.
11. 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.
12. 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.
13. 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.
14. 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.
15. Remove from oven and top with 1 cup of marinara per shell.

Step 1.

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

Step 2.

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

Step 3.

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.

Step 4.

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.

Step 5.

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.

Step 6.

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

Step 7.

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

Step 8.

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.

Step 9.

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.

Step 10.

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