About the Recipe
Healthy spaghetti squash boats, low carb and very filling. I can eat a half squash or boat to myself and if you do not like lentils and still prefer to go meatless you could always substitute TVP mince (textured vegetable protein) - just follow its instructions for rehydrating or you could also use your favourite legume or pulse.
Ingredients
1 medium spaghetti squash
1 tbsp EVOO (divided)
sea salt
2 cloves garlic, minced
1 small onion, diced
2 medium carrots, grated
1 small zucchini, diced
1/2 lb ground extra lean beef OR 1 can of rinsed lentils
1/4 tsp black pepper
1/2 cup marinara sauce
1 tsp italian seasoning
1/3 cup grated parmesan cheese
Preparation
Prepare the squash by carefully cutting it lengthwise and scooping out the seeds**, drizzle each fleshy side with a EVOO salt and pepper and place them facedown onto a baking sheet lined with parchment paper. Cook the spaghetti squash in the oven at 400 degrees F for 35-40.
While it's baking, heat the remaining EVOO in a large frying pan over medium heat. Add the garlic and onions, saute until fragrant, add the carrots and zucchini until soft. Add the lentils at this point for a meatless rendition or the ground beef or ground chicken for the meaty kind. Season with salt and pepper. Cook the meat version until browned (about 10 minutes), breaking apart the meat as you go.
Stir in the tomato sauce of choice, marinara Classico works well and the italian seasoning. Reduce the heat to a gentle simmer for about 10 more minutes.
When the spaghetti squash has finished roasting in step 1, take it out of the oven, leave the oven on at 400 degrees F, place it open side up onto the baking sheet and use a fork to shred the strands like 'spaghetti'.
Pour the bolognese mixture over the spaghetti strands and gently mix, season with salt and pepper and some chili flakes if you like spice.
Sprinkle with grated parmesan cheese or mozzerella cheese if you prefer.
Return the squash boats to the oven for about 10 minutes, until the cheese melts.
**I keep the seeds and toast them in a non-stick frying pan with some cooking spray and when they are nice and crispy I lightly add some Everything Bagel Seasoning and enjoy them on salad or anytime really :)