Cheesy Spaghetti Squash Boats with Ricotta
Nutrition per Serving
350
Calories
20g
Protein
30g
Carbs
15g
Fat
Grocery list: Spaghetti squash, olive oil, salt, black pepper, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, dried oregano, red pepper flakes, fresh basil. Low GI ingredients: Spaghetti squash, olive oil, ricotta cheese, mozzarella cheese, Parmesan cheese.
Ingredients
1 medium spaghetti squash (about 2 pounds), 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 cup ricotta cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 2 cloves garlic, minced, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 2 tablespoons chopped fresh basil
Instructions
1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 40-45 minutes until tender. 2. While the squash is roasting, mix together the ricotta, mozzarella, Parmesan, garlic, oregano, and red pepper flakes. 3. Once the squash is cool enough to handle, use a fork to scrape the insides to create spaghetti-like strands. Leave the strands in the squash shells. 4. Divide the cheese mixture between the squash halves and mix it with the spaghetti strands. 5. Return the squash to the oven and bake for another 10-15 minutes until the cheese is melted and bubbly. 6. Top with fresh basil before serving.
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