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Margherita Spaghetti Squash Boats
This is perfect if you wanna enjoy a margherita pizza without all the empty carbs! Ingredients 2 – 3 pound spaghetti squash, cut in half and seeded 3 cups + ½ cup for topping, Simple Marinara Sauce 1 Teaspoon sea salt campaignIcon Recipes 12 ounces fresh mozzarella, sliced ½ cup fresh basil, thinly sliced Make Easy Holiday Fudge Bites Instructions Preheat the oven to 375° F and line a baking sheet with parchment paper. Roast the spaghetti squash cut side down for 45 minutes or until just tender. Let the squash cool slightly or use an oven mitt to hold it while you scrape out the ‘pasta strands’. Lightly mix the squash with the marinara sauce and sea salt. Spoon the filling back into the squash skins. Using the remaining ½ cup marinara sauce, top the squash boats with about 2 Tablespoons each. At this point, you can refrigerate until the next day. If you’re using the squash boats right away, top with the sliced mozzarella and bake for 15-20 minutes until the cheese is bubbly. If you’re baking the boats right out of the refrigerator, top with the cheese and bake for 45 minutes or until the cheese is bubbling and the squash boats are heated through. Serve immediately with fresh basil, and freshly ground black pepper. This recipe was first posted by GI 365 | Gourmet Innovations. All content is Copyright Protected – ©2013 GI 365. All Rights Reserved. This content is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License Read more: Margherita Spaghetti Squash Boats - Food | GI 365GI 365 http://gi365.info/food/margherita-spaghetti-squash-boats/#ixzz2n7SX2GUp THIS CONTENT IS COPYRIGHTED © 2013 GI365. All Rights Reserved - 365 | Gourmet Innovations - A Food, Adventure, and Lifestyle Blog Under Creative Commons License: Attribution Share Alike Follow us: @GI_365 on Twitter | GI365 on Facebook
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