Gluten Free Spaghetti Squash Boats

by

By Alison Rose Munn

The season for spaghetti squash will soon be coming to a close and I wanted to make sure I wrote about this delightful gluten free food before its season’s end. Harvested in the fall, the squash stores well and is good through early spring. This is one of the first foods I discovered after being diagnosed with a gluten allergy. At the time there were only a handful of gluten free pastas available on most grocery shelves and as a pasta fanatic I was greatly disappointed in their taste and textures. My mom – who is not gluten free – introduced me to this pasta-like squash. She enjoys using it as a low-carb substitute for spaghetti. It is a bit sweeter and lighter in texture than traditional pasta but still delightful in its own way. I like to play around with toppings for it and I’ve had fun with the recipe by putting it in the spaghetti squash skins as a serving vessel. (If you don’t want to use the skins, this dish can also be made like a casserole.)

Note: As it comes, this large, heavy, non-descript, light yellow squash looks like nothing but an intimidation. Just grab a good knife and dig in!

INGREDIENTS:

  • 2 spaghetti squash
  • Olive oil
  • 16 oz fresh spinach
  • Salt & Pepper
  • Basil to taste
  • Crushed red pepper to taste
  • 2 cloves garlic
  • 3 cups ricotta cheese
  • ½ cup Parmigiano-Reggiano (substitute Parmesan if need be)
  • 2 eggs
  • ¾ pound shredded mozzarella cheese

DIRECTIONS:

Cook the Squash:

  1. Preheat oven to 400°F.
  2. Cut the squash in half lengthwise.
  3. Drizzle with olive oil, arrange cut-side down on 2 baking sheets.
  4. Bake 45-60 minutes, rotating midway through.
  5. Ready when tender.

Prep the Veggie Mix:

  1. While the squash is cooling, wash and dry the spinach, chop the basil, tomato, and garlic.
  2. Toss together the veggies, spices, and 1-2 tablespoons of olive oil. Add ricotta and shredded Parmigiano-Reggiano.
  3. Lightly beat the eggs, add to the mix.
  4. When the squash is cool, shred the spaghetti-like strands of the squash, being careful to keep the skin intact, add to the mix.

Spaghetti Squash Boats:

  1. Fill the empty spaghetti squash skins with the veggie mix, cover with shredded mozzarella.
  2. Bake at 350°F for 20-30 minutes and serve!

Makes 4 servings. Enjoy!