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Before you jump to Easy 3 Cheese Spaghetti Squash Boat recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Will Help You Stay Fit And Healthy.
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Nuts and also different seeds will be a much better option when you are trying to find a quick snack to enjoy. You will come to discover that these snack items are loaded with Omega-3 and Omega-6, although some nuts and seeds will have a lot more than others. Omega-3 as well as Omega-6 are classified as essential fatty acids and they’re essential simply because your body uses these kinds of fatty acids to keep your hormone levels where they should be. The first thing you may not realize is that various hormones that you need will only be able to be created when you have these fatty acids.
If you decide that your health is important to you, you ought to take these recommendations to heart. The pre packaged processed foods that you can get in any store is also not good for you and as an alternative you should be cooking fresh nutritious foods.
We hope you got benefit from reading it, now let’s go back to easy 3 cheese spaghetti squash boat recipe. You can cook easy 3 cheese spaghetti squash boat using 12 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to prepare Easy 3 Cheese Spaghetti Squash Boat:
- Provide 1 spaghetti squash
- You need 3/4 cup tomato sauce
- You need 1/2 onion, diced
- You need 2 clove garlic, minced
- Take salt and pepper
- Get 2 tbsp grated parmesan cheese
- Provide 1 tsp tomato paste
- Use ricotta cheese
- Take 1/2 cup shredded mozzarella cheese
- Take 1 tsp fresh lemon juice
- Provide 1 tsp Coconut oil (or olive oil)
- Take Fresh parsley
Steps to make Easy 3 Cheese Spaghetti Squash Boat:
- In a bowl, mix together ricotta with fresh parsley (reserving some for garnishing)
- Preheat oven to 400°F. Cut spaghetti squash in half, hull out seeds. Place squash cut face down on baking sheet/tray. Bake in oven for 35 min.
- Meanwhile, in a pan heat coconut oil. Sautee onion and garlic.
- Add tomato paste and season with salt and pepper.
- Add tomato sauce to the pan, and bring to low bubble. Grate in the fresh parmesan and stir
- Pull squash out of the oven, squeeze lemon juice and carefully scrape the inside of the squash creating "spaghetti strings" (you can skip the lemon but I like the fresh citrus it adds to the dish)
- Scoop out the spaghetti squash and place in the pan of sauce and toss together gently. (it's okay if you don't scoop out all the squash, it's going back in the skin)
- Pour the spaghetti squash and sauce mixture back into the squash skins.
- Add dollops of the ricotta cheese on top, then add the shredded cheese.
- Place back in the oven for 10 min or until the cheese has melted and has gotten bubbly and yummy.
- Garnish with fresh parsley and enjoy!
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