Easy spaghetti squash boats with a "meaty" mushroom marinara
Spaghetti squash boats and a meaty mushroom and zucchini marina topped with zesty lemon and garlic.
While I’ve never been a huge pasta lover, I do love me a great grain-free pasta alternative - especially if it comes from a vegetable.
And one of my favorites is spaghetti squash. When it’s in season, I enjoy some version of it almost weekly.
This time, it was in “boat” form. Meaning the noodles stayed in the squash, serving as a bed for a delicious homemade “meaty” marinara.
Keep scrolling to learn why this dish is incredible for your health, more convenient to make than you might think, and what makes it so damn delicious.
Healthwise…
Every dish I create is made first and foremost with health in mind. Here’s what I love about this one -
Spaghetti squash is a great healthy, lower-carb and lower-calorie alternative to pasta that’s high in fiber and vitamins B6 and C.
It also includes zucchini and mushrooms, which are both rich in vitamins and minerals. Both veggies are high in fiber, yet light and easy to digest. I love an easy to digest vegetable, it makes the whole eating experience much more enjoyable when your stomach is sensitive with a capital S.
Kalamata olives serve as a source of healthy fat, iron, calcium, vitamin A and E, and oleic acid, which is believed to improve heart health and contain cancer-fighting properties. They also offer a lot of flavor, so don’t skip out on these.
It’s made entirely from plant-based whole foods.
Why it’s so damn convenient…
I love recipes that are easy to throw together.
Here’s how this one comes together so quickly -
Spaghetti squash can be IMPOSSIBLE to cut into. I avoid this hassle by putting it in the oven for 5-7 minutes to soften first, and then cut into it.
Because we’re doing boats, you don’t need to scrape or remove every last noodle from the skin. Just a gentle fluff before adding in the marinara will do. A micro convenience, but still a convenience.
It’s ready in 30-40 minutes. Not the quickest meal to make but also not the longest, which counts for something doesn’t it?
The ingredients are simple, easy to access at your local grocer or farmers market this time of year, and you may have some of them already in your fridge or pantry.
Finally, flavor…
And for many, all that matters. So let me get to it.
Both spaghetti squash and mushrooms are currently in peak season, which is a wellness lover’s way of saying this is when they’ll be freshest, most nutritious, and best tasting.
Spaghetti squash is pretty neutral tasting but roasting it with a teensy bit of avocado oil and mineral salt brings out a sweet, buttery note and it makes my mouth water just thinking about it.
The mushroom marinara sauce is full of potential. To make the most of it be sure to choose a dependable tomato sauce that you love, use lots of fresh basil, and don’t skip out on the olives. Cannot stress this enough.
Top the finished product with a touch of zested lemon and garlic, using a microplane. This takes the dish to a whole other level. A delicious level I didn’t even know existed.
Check out the full recipe below. I hope it makes you feel as warm, nourished, satiated and cozy as I do when I eat it.
Spaghetti Squash Boats with Meaty Mushroom Marinara
Prep Time: 10 minutes | Cook Time: 30-35 minutes | Yields: 2 servings
Ingredients:
1 large spaghetti squash, cut in half length-wise and de-seeded
1 tbsp avocado oil
a few pinches of salt (used at various stages)
1 cup cremini mushrooms, finely chopped
1/2 zucchini, finely chopped
handful of fresh basil chopped
1 cup tomato sauce
2 tbsp kalamata olives, thinly sliced
1/2 lemon, zest only
1 garlic clove, zested
Directions
Preheat oven to 400 degrees.
Once seeds are removed from squash, rub the flesh with a little bit of avocado oil and a pinch of salt.
Line a baking pan with parchment paper and place the spaghetti squash with the flesh facing down. Poke a few holes in the skin of the squash with a fork to help it cook thoroughly and quickly. Cook for 30-35 minutes.
While the squash cooks, place a cooking pan on the stove over a medium heat. Add a splash oil, (or water or vegetable broth if you’re like me and prefer to cook with less oil), zucchini, mushrooms and another pinch of salt. Sauté for 5-8 minutes, stirring frequently.
Then, add tomato sauce, fresh basil and olives to the pan and mix well. Simmer on a low heat for 10-15 minutes.
When squash is finished cooking, remove from oven and let cool for 5 minutes before flipping it over so the flesh is upward facing. Once cool, use a fork to scrap the squash from the edge of the peel and gently fluff the squash so it gathers in the center.
Then, scoop your meaty marinara sauce into the squash boats until the center is filled.
Using a microplane, zest garlic and lemon over the squash boats for additional flavor.
Garnish with fresh basil or parsley.
Serve warm and enjoy!
If you liked this recipe, be sure to sign up for my Weekly Wellness Round Up to receive this type of content and other health and wellness tidbits delivered to your inbox every week!
