Spaghetti Squash Boats Ragu

Transform your weeknight dinner routine with these irresistible Spaghetti Squash Boats Ragu! This creative recipe swaps traditional pasta for nutrient-packed spaghetti squash, roasted to tender perfection with a drizzle of olive oil and simple seasonings. Each "boat" is brimming with a hearty, slow-simmered ragu made from savory ground beef, aromatic vegetables, and a luscious blend of crushed tomatoes and herbs. Topped with a generous sprinkle of Parmesan cheese and baked until bubbly, these squash boats are not only a low-carb delight but also a show-stopping dish. Perfect for cozy dinners or meal prepping, this gluten-free, wholesome dish is as satisfying as it is flavorful. Garnish with fresh parsley for an elegant finish and dive into a comfort food classic with a healthy twist!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 medium Spaghetti squash
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 pound Ground beef
• 1 large Onion, finely chopped
• 1 medium Carrot, finely diced
• 1 stalk Celery, finely chopped
• 3 cloves Garlic cloves, minced
• 2 tablespoons Tomato paste
• 1 28-ounce can Crushed tomatoes
• 1 cup Beef broth
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Red pepper flakes
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped (optional for garnishing)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut each spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

Step 3

Brush the cut sides of the squash with 2 tablespoons of olive oil and season with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 4

Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes or until fork-tender.

Step 5

While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.

Step 6

Add the ground beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.

Step 7

Reduce heat to medium and add the chopped onion, carrot, celery, and garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

Step 8

Stir in the tomato paste and cook for 1 minute to enhance its flavor.

Step 9

Pour in the crushed tomatoes and beef broth, then add the dried oregano, dried basil, red pepper flakes, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir to combine.

Step 10

Reduce the heat to low and let the ragu simmer uncovered for 20-25 minutes, stirring occasionally, until it thickens slightly.

Step 11

When the spaghetti squash halves are done roasting, remove them from the oven and allow them to cool for 5 minutes.

Step 12

Use a fork to gently scrape the inside of each squash half, creating spaghetti-like strands, but leave them inside the shells to create 'boats.'

Step 13

Spoon the ragu evenly into the spaghetti squash boats, topping with grated Parmesan cheese.

Step 14

Place the filled squash boats back in the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.

Step 15

Remove the squash boats from the oven, garnish with fresh parsley if desired, and serve hot.

Nutrition Facts

Serving size	(3866.4g)

Amount per serving	% Daily Value*
Calories	2976.2

Total Fat 203.8g	0%
Saturated Fat 65.9g	0%
Polyunsaturated Fat 21.6g
Cholesterol 442.9mg	0%
Sodium 7197.6mg	0%
Total Carbohydrate 194.1g	0%
Dietary Fiber 45.6g	0%
Total Sugars 85.8g
Protein 120.6g	0%

Vitamin D 0IU	0%
Calcium 1219.9mg	0%
Iron 25.3mg	0%
Potassium 6230.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 15.6%

Carbs: 25.1%