Crockpot Spaghetti Squash Boats
Serving Size / Yield
- 3 small spaghetti squash
- salt and pepper, to taste
- 1/3 C. ricotta cheese
- 2 T. Parmesan cheese, grated
- 1 T. parsley, chopped
- 3/4 C. mozzarella cheese, shredded
- 1 can tomato sauce
Preheat oven to 400 degrees Fahrenheit. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and pepper, and bake for an hour on a baking sheet with the cut side down.
In a small bowl combine the ricotta cheese, 2 tablespoon of Parmesan cheese, and parsley.
In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about four minutes, until soft. Add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 25 minutes, then add in fresh basil at the very end.
When spaghetti squash is cooked, let it cool for about 10 minutes.
When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands, and reserve the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the six shells and place on a baking sheet.
Top each with remaining sauce, one tablespoon of ricotta cheese mixture, and two tablespoon of mozzarella cheese.
Bake in the oven for about 20 minutes or until everything is hot and the cheese is melted.