Spaghetti squash did really well in my garden this summer, therefore, this fall I have been enjoying lots of it. This lentil marinara spaghetti squash boats recipe has been my favorite way to prepare it.
This is a pretty basic recipe that could easily be bland. There are a few key ingredients that keep it full of flavor with minimal effort. First is the basil. The bright flavor of fresh basil takes this recipe from boring to wow.
The second key ingredient to keep this dish flavorful is the balsamic vinegar. It adds just the right amount of sweet and savory to boost a simple store bought marinara to new levels.
Tips and Tricks for the Lentil Marinara Spaghetti Squash Boats recipe:
- Cooking the spaghetti squash: The recipe outlines how to microwave the squash, which is by far the fastest way to prepare it. You can also roast it in the oven at 400F for 40-60 minutes, placing them cut side down on a baking sheet.
- Cooking the boats: If you roast your squash in the oven, you can cook the boat as well at 400 F until the cheese is melty. If you microwaved it like me, the broiler does the same thing in much less time.
- To double the recipe, you will probably need to cook each squash in the microwave seperately. If you cook them in the oven, no need to change the time or temp!
Lentil Marinara Spaghetti Squash Boats
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Entree
Serves: 2 servings
Ingredients
- ½ cup dry brown lentils, rinsed
- 1 bay leaf
- 1 medium large spaghetti squash
- ½ cup marinara
- ¼ cup fresh basil, chopped
- 2 TBS grated Parmesan
- 1 TBS balsamic vinegar
- Salt and pepper to taste
- ½ cup shredded mozzarella
Instructions
- Combine lentils and bay leaf in a sauce pan. Cover with plenty of water and bring to a boil. Simmer for 12-15 minutes, or until tender.
- Meanwhile, cut the spaghetti squash in half and scoop out the seeds. Place face down on a large plate with 1 TBS water. Microwave on high for 5 minutes, or until just tender enough to scrape out the strands.
- Combine scraped spaghetti squash strands with cooked lentils (bay leaf removed), basil, Parmesan, balsamic, salt and pepper. Stir until well combined.
- Place the spaghetti squash mixture back into the spaghetti squash shells. Top with mozzarella and broil on high for 2 minutes, or until the just is melted and just starting to brown.
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