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Spaghetti Squash Baked "Pasta" Boats

This baked "pasta" recipe is so quick and simple -- it makes good use of the microwave and spaghetti squash to create a satisfying, comforting meal without the added calories and carbs from regular pasta. Each serving comes in around 470 calories, 45 grams net carbs (discounting the 12 grams fiber), and 24 grams of protein with a 2.5 pound squash (data from SparkPeople).

I love that I can just whip it up in around 15 minutes for my dinner each night :)





Spaghetti Squash Baked "Pasta" Boats

Recipe by: Adapted from Skinnytaste
Yield: 2 servings

Ingredients:
1 medium/large spaghetti squash (mine was about 2.5 pounds)
30 slices turkey pepperoni, chopped (leave out for a vegetarian meal)
1 1/2 cup jarred vodka pasta sauce
3 tablespoons chopped fresh basil
about 1 ounce mozzarella cheese
1 teaspoon salt or to taste (less for a smaller squash)
pepper to taste

Directions:
Halve the squash and scrape out the seeds and fibers in the middle. Poke a few holes in each half. Microwave the squash, one half at a time, for 9-10 minutes each half.

Preheat the broiler. While microwaving the squash, place the chopped pepperoni, vodka sauce, basil (reserving a bit for topping), and salt and pepper in a medium bowl. When the squash is finished and has cooled for a couple of minutes, use two forks to scrape the squash flesh into the bowl (it will separate into spaghetti-like "noodles"), reserving the squash skins to serve as bowls. Mix the squash and sauce mixture well until all ingredients are distributed. Divide this mixture into your two squash bowls.

Top each squash half with mozzarella cheese and a little more freshly ground pepper. Broil for a few minutes until bubbly. Remove and top with the reserved fresh basil. Serve hot.







To read about what the spelling bee teaches me about my students, hear me rave some more about how easy this little recipe is, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, bakebakebake, cooking


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