SPAGHETTI SQUASH BOATS

SPAGHETTI SQUASH BOATS

Slice the squash lengthwise and scoop out the meat, leave enough to retain the squash’s shape, discard the seeds. Lightly drizzle grapeseed oil into the cavity, add salt, pepper, cumin, and granulated garlic.  Spread the dry seasoning around evenly with your fingers.  Turn on the oven to 425 degrees.  Roast the squash cut-side down on a cookie sheet for 40-45 minutes.  Remove from the oven, set aside allow to cool.  While the squash is cooling, prepare the filling.  Get out a heavy skillet, add 2 (16 oz.) jars of classic Alfredo sauce, heat sauce.  When the sauce is hot, add the squash meat, 1 1/2 cups shredded Parmesan cheese, 2 ounces cream cheese, 1/2 stick butter, 4 minced garlic, 1/2 teaspoons ground cloves, 3 tablespoons minced onions, and 2 teaspoons dried oregano.  Stir the sauce until the cream cheese is melted.  Add the spinach stir until it wilts.  Spoon the sauce into the cooled squash shells, add 1 tablespoon of grated Mozzarella cheese and butter to each boat.  Put the squash in the broiler until the cheese melts and browns,  remove from the oven.  Garnish with shredded flat-leaf parsley and smoked salmon.

One Comment Add yours

  1. Love spaghetti squash dishes!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.