Wednesday, January 18, 2012

Spaghetti Squash Boat

This ridiculously yummy and filling side dish was easy to make and perfect next to a large piece of Barramundi (my new favorite* fish).

*Barramundi is my new favorite frozen fish that I can get in landlocked Colorado.  I'll never turn my back on fresh grouper or red snapper.

2 cups marinara sauce (homemade recipe below)
1 large spaghetti squash
2oz mozzarella cheese

Preheat oven to 400 degrees.  Cut the stalk end off your spaghetti squash, then cut lengthwise and scoop out seeds.  Place on a greased baking sheet cut side down and cook 30-45 minutes, then take out, flip over the squash and let it cool.  

Scoop out flesh of the spaghetti squash using a spoon so you do not tear the 'shell.'  Break up 'noodles' with a fork, then combine with marinara sauce.

Fill each side of the squash shell with marinara and spaghetti squash, then top with cheese.  Place under the broiler for about 4 minutes depending on the heat of your oven.  Check often so you don't burn the cheese.

Marinara Recipe:
1 onion, finely chopped
1 tbsp olive oil
salt and pepper
15oz can chopped tomatoes
2 tbsp fresh basil chiffonade
1 tbsp balsamic vinegar

Heat a small pot to medium heat, pour in olive oil, then add onions. Season with salt and pepper and then cook until onions are soft and translucent, about 10 minutes. Stir in tomatoes (do not drain the can all the way), basil and vinegar. Cook another 10 minutes.

*If you want a thicker sauce, add 2-3 tbsp tomato paste.


Kristen said...

Did you see my spaghetti squash post yesterday? Put some garlic cloves under each half while roasting! Or herbs :)

L.A. Jennings said...

I just saw it; what a great idea!

Here's the link to Kristin's neat idea to season the squash 'from below' (spooky voice).