These spaghetti squash boats are the ultimate comfort food for the winter season!
During colder months we often crave warm, filling dishes – and these spaghetti squash boats fit the bill! They taste just like enjoying a big bowl of pasta, without eating 4 cups of pasta in one sitting👌
The cooking process for this recipe involves pre-cooking the spaghetti squash a bit… rather than roasting for nearly an hour, we just pop them in the microwave for 10 minutes and they’re ready to go! Thanks to that handy trick, this recipe still comes together in under 45 minutes and is super easy to make.
We tossed some olives into our mixture for added flavour and healthy fats. Tip: Get the good olives (otherwise known as olive bar olives) – they are so flavourful and really took this recipe to the next level!
This recipe would make a perfect Meatless Monday meal, packing 20g of protein from chickpeas and cheese!
Cut spaghetti squash in half, length-wise, and use a spoon to remove seeds from each half. Season with pepper, to taste.
Microwave spaghetti squash halves, flat side down on a plate, for 10 minutes (can both be done at the same time), then let cool about 5 minutes.
While the spaghetti squash is cooking, get started on your filling! Add olive oil, mushrooms, and chickpeas to a pan and cook over medium-high heat until mushrooms begin to brown.
Add baby spinach to chickpeas and mushrooms, stir in until mostly wilted. Then add olives and 1 cup tomato sauce, stir to combine.
Once spaghetti squash are cooked and cooled, use a fork to "pull up" most of the spaghetti strands (but don't empty them). Once you've pulled up most of the spaghetti strands, add 1/2 cup tomato sauce to each half and mix in with the spaghetti strands so they are coated on tomato sauce. Then, pat down with a fork.
Add chickpea filling to each spaghetti squash halves. Top with 1/4 cup mozzarella cheese on each half.
Bake at 350 F for 20 minutes, until cheese is melted. Serve immediately.
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Weekly #MealPrep Roundup: Jan 21, 2017
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