The spaghetti squash boat – a family fave around the Awtrey household.
It’s the simple, super cheap and “healthy” version of your typical spaghetti dish. It’s also a great meal if you live by yourself, or one other person because it makes two simple portions so easily!
I like this low-carb meal and often result to it when we have busy days because it takes little tending to *cue the kitchen dance parties*!
Here’s all you’ll need:
Ground Turkey (or beef, your preference)
Your favorite jar of marinara
One spaghetti squash
Preheat your oven to 450 for a quick cook
Cut your spaghetti squash in half long ways so that the spaghetti squash takes an ovular shape*
Pour olive oil and add salt to the inside of the spaghetti squash
Lay the spaghetti squash flat side down on a sheet and place in preheated oven. Cook for 30-40 minutes until the edges are brown**
While the spaghetti squash is cooking, brown your ground meat in sauce pan on medium-high heat
Once meat is cooked thoroughly, add your jar of marinara and reduce heat to a simmer
When spaghetti squash is finished cooking, remove the sheet from the oven, flip the spaghetti squash over and remove the seeds from the pit of the squash with a spoon or tongs.
Once pitted, you’ll see that the spaghetti squash takes a “bowl” shape and there is now room to add your desired amount of marinara and meat.
Garnish with parmesan cheese, oregano or any of your favorite toppings
Serve and enjoy!
Here are my tips + tricks
*Heat the entire spaghetti squash in the microwave for about 30-45 seconds to soften the shell + inside for an easier time cutting
**I remove the seeds after it has cooked in the oven because, rather than it being like scraping the inside of the pumpkin, the seeds are now softer and come out more easily.
I also decided to serve my spaghetti squash as a “boat” or “bowl” because the dish stays warmer longer. I’ve found that when I scrap out the squash, it cools quickly leaving my guests (and husband) with a cold meal.