Spaghetti Squash Boat by
Ingredients
1 Veggie Box spaghetti squash
⅓ cup onions diced
1 lb ground beef
1 tablespoon fresh parsley
1 tablespoon fresh basil
2 tomatoes, crushed or 1 can crushed tomatoes
2 cups tomato sauce
2 cloves last week’s Veggie Box garlic
salt and pepper to taste
1 cup cheddar cheese
½ cup mozzarella cheese
2 tablespoon olive oil
Instructions
Heat the oven to 425 F.
Poke some holes in your spaghetti squash with the tip of a sharp knife. Heat the squash in the microwave for 5 minutes to soften it up.
Let cool, then cut the squash in half lengthwise. Remove the seeds and brush the olive oil in the cavity and the edge of the squash. Bake for 30 minutes.
While the squash cooks, in a hot skillet, brown the beef for about 5 minutes. Once browned, add salt and pepper. Add crushed tomatoes, onions, herbs and garlic. Cook for about 2 minutes. Add the tomato sauce. Stir. Let simmer on low for 7 minutes. Remove from heat and set aside.
Use a fork to lightly scrape the inside of the squash, then fill in the cavity with the meat sauce. Topped with cheese and bake for 10 minutes or until golden brown on top. Let cool and serve warm.
Poke some holes in your spaghetti squash with the tip of a sharp knife. Heat the squash in the microwave for 5 minutes to soften it up.
Let cool, then cut the squash in half lengthwise. Remove the seeds and brush the olive oil in the cavity and the edge of the squash. Bake for 30 minutes.
While the squash cooks, in a hot skillet, brown the beef for about 5 minutes. Once browned, add salt and pepper. Add crushed tomatoes, onions, herbs and garlic. Cook for about 2 minutes. Add the tomato sauce. Stir. Let simmer on low for 7 minutes. Remove from heat and set aside.
Use a fork to lightly scrape the inside of the squash, then fill in the cavity with the meat sauce. Topped with cheese and bake for 10 minutes or until golden brown on top. Let cool and serve warm.