Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Spaghetti Squash Boats

 
One serving costs about $4.67 One serving costs about $4.67

$4.67 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:88%

Spoonacular Score: 88%

 

You can never have too many main course recipes, so give Spaghetti Squash Boats a try. One serving contains 620 calories, 15g of protein, and 38g of fat. This gluten free recipe serves 4 and costs $4.67 per serving. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 3 hours and 40 minutes. If you have red onion, garlic, zucchini, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a tremendous spoonacular score of 88%. If you like this recipe, you might also like recipes such as 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 tomatoes
canned 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 red wine
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
1 leaf
1 leaf fresh tarragon leaves
fresh tarragon leaves
1 oz
1 oz 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 tomatoes
84 oz
canned 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 red wine
0.25 cup
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
1 leaf fresh tarragon leaves
1 leaf
fresh tarragon leaves
1 oz fresh mozzarella
1 oz
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: $7.61
Ingredient
⅓ cups olive oil
2 mediums onions
1 head garlic
84 ounces canned tomatoes
⅓ cups parmesan cheese
¼ cups fresh basil leaves
¼ cups 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
1 leave fresh tarragon leaves
1 ounce fresh mozzarella
Price
$0.86
$0.48
$0.62
$18.47
$0.70
$0.24
$0.87
$3.20
$0.64
$0.33
$0.76
$0.18
$0.13
$0.15
$0.60
$0.52
$0.34
$0.59
$0.32
$0.44
$30.43

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
620 Calories
15g Protein
38g Total Fat
61g Carbs
95% Health Score
Limit These
Calories
620
31%

Fat
38g
59%

  Saturated Fat
7g
45%

Carbohydrates
61g
20%

  Sugar
30g
34%

Cholesterol
11mg
4%

Sodium
476mg
21%

Alcohol
1g
9%

Get Enough Of These
Protein
15g
30%

Vitamin A
9680IU
194%

Vitamin C
148mg
180%

Vitamin K
91µg
87%

Manganese
1mg
81%

Vitamin B6
1mg
66%

Potassium
2255mg
64%

Fiber
15g
60%

Vitamin E
9mg
60%

Folate
184µg
46%

Phosphorus
359mg
36%

Vitamin B3
7mg
35%

Magnesium
136mg
34%

Calcium
330mg
33%

Vitamin B1
0.47mg
31%

Copper
0.62mg
31%

Iron
4mg
23%

Vitamin B2
0.38mg
23%

Vitamin B5
2mg
20%

Zinc
2mg
18%

Selenium
7µg
10%

Vitamin B12
0.26µg
4%

covered percent of daily need

Related Recipes