Italian Spaghetti Squash Boats
I love pasta. Sometimes I just crave a big bowl of pasta with lots of red sauce and cheese. But so often, I get that full and bloated feeling after eating it. Yes, even after eating gluten free pasta.
I also don't want to over do it on the carbs. That's where spaghetti squash comes in. With its long strands, it is the perfect low carb substitute for spaghetti noodles. And of course, it is gluten free.
I started this recipe out in the Instant Pot. It saves so much time by not having to roast the squash in the oven for close to an hour.
So the first step is to wash and dry a medium sized spaghetti squash. Cut it in half lengthwise. You can also cut it width wise. Then you can call it a spaghetti squash bowl instead of a boat. :)
After cutting the squash, scoop out all the seeds and goo.
Once you get those halves all cleaned out, get your Instant Pot ready. Put one cup of water in the pot, and insert the rack that came with your IP. Now, place the squash inside the pot.
Put the lid on, and set the IP to manual high pressure for 7 minutes. Once done, quick release the pressure. While that is cooking, preheat your oven to 375 degrees.
Open up your favorite jar of pasta sauce. No sugar added would be best. Pour it in a pot and heat it up.
When your squash is done, open the lid and be careful when trying to take the halves out. They are hot and the skin could tear. You can let them sit in the pot with the lid off for a few minutes. You don't want a hole in your boat. ;-)
So, now gently take out one half and with a fork, shred the inside of the squash. Just rake the fork on the inside to pull out the strands. Spoon those in a large bowl. Leave a little inside the skin just for support.
Do the same with the other half. Place the empty boats on a baking pan.
Now, add 1- 1 1/2 cups of pasta sauce to the squash and mix well. Fzill the boats with the squash and sauce mixture. Sprinkle 1/2 cup mozzarella cheese on top of each boat and top with a few slices of pepperoni.
Bake until the cheese has melted and serve!
You will be so surprised at how tasty this dish is!
1 medium spaghetti squash
1 cup water
1 jar pasta sauce (no sugar added)
1 cup mozzarella cheese
Cut squash in half lengthwise and scoop out seeds. Put water in Instant Pot and insert rack. Place squash into the pot. Close lid and cook on manual, high pressure 7 minutes.
While squash is cooking, heat the pasta sauce. Preheat oven to 375.
Quick release Instant Pot when the cooking cycle is done. Pour off any liquid that is inside the squash. Gently remove squash and rake out strands with a fork. Put strands in a bowl. Place empty boats on a baking pan. Pour 1-1 1/2 cups of sauce into the squash strands and mix well. Fill the boats with this mixture. Then top each boat with half a cup of cheese. Top with pepperoni.
Bake until cheese is melted. Serve!
** Alternatively, you can roast your squash if you do not have an electric pressure cooker such as an Instant Pot.**