Spaghetti squash boats are perfect to meal prep for the week, and they are so versatile! Here’s my pizza, buffalo chicken and Mediterranean boats!
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Watch the BONUS Facebook Video, sharing my BROCCOLI MAC SPAGHETTI SQUASH BOAT: http://bit.ly/2nPb3jh
RECIPES:
► BUFFALO CHICKEN BOAT: http://bit.ly/2nDAdRp
► PIZZA BOAT: http://bit.ly/2oCwqRP
► MEDITERRANEAN BOAT:
1 cup chickpeas
1/2 cup green bell pepper chopped
1/2 cup red bell pepper chopped
1/4 cup red onion, diced
2 Tbsp kalamata olives sliced
2 Tbsp fresh parsley chopped
1 garlic clove minced
1 tsp oil
1/2 lemon juiced
1/4 tsp salt
1 spaghetti squash
pesto of choice (see low-fat vegan pesto link below!)
Preheat oven to 400°F (200°C).
Poke holes in squash with a fork and microwave 5 minutes to soften up the squash.
Score all the way around the squash lengthwise with a knife, marking the line of the cut. Cut squash in half lengthwise, scrape out seeds and guts.
Brush with oil, season with salt & pepper. Place cut-side down on a baking sheet lined with parchment and bake for about 40 minutes, until tender enough to scrape strands. Should be easily pierced with a fork. (Not TOO cooked through since you’ll cook more later.) Time will vary depending on the size of squash.
You can store the cooked squash in the fridge for a few days before making your boat, or prep to eat immediately.
When cool enough and ready to eat, scrape/shred the squash.
In a large mixing bowl, mix all salad ingredients together (besides pesto). Season to taste.
Place cooked spaghetti squash boats face up on a plate or cutting board. Spoon 1 Tbsp (to taste) of pesto onto each boat, followed by Mediterranean salad, then mix to combine with squash shreds.
Garnish with parsley and enjoy cold!
Yields 2 spaghetti squash boats.
Per 1 spaghetti squash boat:
254 cals | 8F | 51C | 9P
VEGAN PESTO VIDEO: http://bit.ly/2hy9TF6
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