We had a wonderful harvest of Spaghetti Squash this year & it inspired me to come up with some new ways to cook with this delicious canvas!
I love how you can't tell the difference between pasta and spaghetti squash~ such a healthy alternative!
So here is my recipe for Spaghetti Squash Boats:
1 Spaghetti Squash
1 diced Tomato
1 diced Zucchini
1 cup of Corn
1 small Onion
Salt & Pepper (to taste)
1/3 cup of Milk
1/4 stick of Butter
1 T of Olive Oil (for sauteing)
1 Hot Italian Sausage (optional)
Parmesan Cheese (for garnishing)
First, bake your spaghetti squash at 450 until soft (just like you would a baked potato!) Make sure to poke a few holes into it before you bake it though. Cut it in half and scoop out all the seeds.
Next, saute all your veggies in the oil. Just use whatever you have on hand... throw in some peppers or whatever veggies you have!
Cook your sausage until fully done.
Now you can scrape out all the "spaghetti" out of your squash shell. Be gentle~ you don't want to break it!
At this point you add all your butter, milk & seasonings. Do it all to taste.
If you want sausage, add it on top of our vegetable filling. Next, sprinkle desired amount of parmesan cheese.
If you want to you can pop it back into the oven for a few minutes.
There you have it! Spaghetti Squash Boats!
Doesn't it make you glad fall is here? It looks so yummy!
I love the carnivore (err, meat) version. But both of them are wonderful!
Thanks for stopping by!