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Spaghetti Squash Boats

 
One serving costs about $5.02 One serving costs about $5.02

$5.02 per serving

1 people like this recipe

1 likes

This recipe is ready in 220 minutes

Ready in 3 hours and 40 minutes

4 gluten-free,healthy,gluten free side dish,lunch,main course,main dish,dinner
spoonacular Score:89%

Spoonacular Score: 89%

 

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.

Ingredients

Servings:
0.33 cup
0.33 cup olive oil
olive oil
2 medium
2 medium onions
onions
1 head
1 head garlic
garlic
some
some salt/pepper
salt/pepper
84 oz
84 oz canned san marzano tomatoes
canned san marzano tomatoes
0.33 cup
0.33 cup parmesan cheese
parmesan cheese
0.25 cup
0.25 cup fresh basil leaves
fresh basil leaves
0.25 cup
0.25 cup fresh basil leaves
fresh basil leaves
0.25 cup
0.25 cup chianti red wine
chianti red wine
0.71 large
0.71 large spaghetti squash
spaghetti squash
0.25 cup
0.25 cup olive oil
olive oil
0.25 cup
0.25 cup shallots
shallots
0.25 cup
0.25 cup garlic
garlic
0.33 cup
0.33 cup red onion
red onion
1 large
1 large carrot
carrot
1 rib
1 rib celery
celery
1
1  red bell pepper
red bell pepper
1 small
1 small yellow squash
yellow squash
1 small
1 small zucchini
zucchini
1 Handful
1 Handful raw broccoli florets
raw broccoli florets
0.5 cup
0.5 cup asparagus
asparagus
some
some fresh tarragon leaves
fresh tarragon leaves
some
some fresh tarragon leaves
fresh tarragon leaves
some
some fresh mozzarella
fresh mozzarella
0.33 cup olive oil
0.33 cup
olive oil
2 medium onions
2 medium
onions
1 head garlic
1 head
garlic
some salt/pepper
some
salt/pepper
84 oz canned san marzano tomatoes
84 oz
canned san marzano tomatoes
0.33 cup parmesan cheese
0.33 cup
parmesan cheese
0.25 cup fresh basil leaves
0.25 cup
fresh basil leaves
0.25 cup fresh basil leaves
0.25 cup
fresh basil leaves
0.25 cup chianti red wine
0.25 cup
chianti red wine
0.71 large spaghetti squash
0.71 large
spaghetti squash
0.25 cup olive oil
0.25 cup
olive oil
0.25 cup shallots
0.25 cup
shallots
0.25 cup garlic
0.25 cup
garlic
0.33 cup red onion
0.33 cup
red onion
1 large carrot
1 large
carrot
1 rib celery
1 rib
celery
1  red bell pepper
1
red bell pepper
1 small yellow squash
1 small
yellow squash
1 small zucchini
1 small
zucchini
1 Handful raw broccoli florets
1 Handful
raw broccoli florets
0.5 cup asparagus
0.5 cup
asparagus
some fresh tarragon leaves
some
fresh tarragon leaves
some fresh tarragon leaves
some
fresh tarragon leaves
some fresh mozzarella
some
fresh mozzarella

Equipment

baking sheet
baking sheet
pot
pot
frying pan
frying pan
oven
oven
baking sheet
baking sheet
pot
pot
frying pan
frying pan
oven
oven


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. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.14
Ingredient
⅓ cups olive oil
2 mediums onions
1 head garlic
84 ounces canned san marzano tomatoes
⅓ cups parmesan cheese
¼ cups fresh basil leaves
¼ cups fresh basil leaves
¼ cups chianti red wine
1 large spaghetti squash
¼ cups olive oil
¼ cups shallots
¼ cups garlic
⅓ cups red onion
1 large carrot
1 rib celery
1 red bell pepper
1 small yellow squash
1 small zucchini
½ cups asparagus
some fresh tarragon leaves
some fresh tarragon leaves
some fresh mozzarella
Price
$0.86
$0.48
$0.62
$6.99
$0.70
$0.24
$0.24
$0.78
$3.20
$0.64
$0.33
$0.76
$0.18
$0.13
$0.15
$0.60
$0.52
$0.34
$0.59
$0.26
$0.26
$1.72
$20.57

Nutritional Information

Quickview
689 Calories
19g Protein
43g Total Fat
63g Carbs
88% Health Score
Limit These
Calories
689k
34%

Fat
43g
67%

  Saturated Fat
9g
62%

Carbohydrates
63g
21%

  Sugar
30g
34%

Cholesterol
29mg
10%

Sodium
620mg
27%

Alcohol
1g
9%

Get Enough Of These
Protein
19g
39%

Vitamin A
9985IU
200%

Vitamin C
150mg
182%

Vitamin K
98µg
94%

Manganese
1mg
90%

Vitamin B6
1mg
69%

Potassium
2343mg
67%

Fiber
15g
61%

Vitamin E
9mg
61%

Folate
192µg
48%

Phosphorus
435mg
44%

Calcium
434mg
43%

Magnesium
147mg
37%

Vitamin B3
7mg
36%

Vitamin B1
0.48mg
32%

Copper
0.64mg
32%

Vitamin B2
0.47mg
28%

Iron
4mg
27%

Zinc
3mg
24%

Vitamin B5
2mg
20%

Selenium
11µg
17%

Vitamin B12
0.75µg
13%

Vitamin D
0.15µg
1%

covered percent of daily need

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