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And just like that, we made it to the final week of January! I don’t know about you, but I am so pleased to be entering the month of February, mainly because this means we are one step closer to warmer weather. And do you know what warmer temps mean?! More fresh vegetables to experiment with for the blog!
But until then, I’ll still be whipping up tasty dishes with winter produce.
These Italian Spaghetti Squash Boats are the ideal recipe to make on cold winter weeknights. They’ll keep you feeling warm and nourished all at the same time. And if you happen to get a big squash (like I did), you might have extra for lunch the next day. That’s a win-win situation if you ask me.
You know you have it easy when the most complicated part of the recipe is cooking the lentils. Like I said…perfect for busy weeknights. The other ingredients are kitchen staples that you may even have hiding on your shelves or in your fridge at this very moment.
Need another reason to give these Italian Spaghetti Squash Boats a try? Don’t worry, I have one ;-)… These boats have not one, not two, but THREE different vegetables. Add in some lentils (protein) and a dusting of parmesan cheese (fat), and you have yourself a balanced meal that will keep you satiated all evening (or afternoon).
Spaghetti squash is a great substitute for pasta and noodles for those who need to follow a gluten-free diet.
If you have never prepared spaghetti squash before, check out these helpful tips:
Let’s dig in!
5 Ingredient Italian Spaghetti Squash Boats
Ingredients
- 1 spaghetti squash
- 1 cup lentils - cooked
- 1 15.5 oz can diced tomatoes
- 1 tbsp dried oregano
- 2 cups spinach
- Shredded aged parmesan cheese - to taste
Instructions
- Preheat oven to 400 degrees F. Prepare the spaghetti squash by slicing in half and scooping out the seeds. Place squash halves cut side down in a baking dish, and bake for 30-35 minutes or until tender.
- While the squash is cooking, prepare the lentils. A few minutes before the squash is finished, heat the diced tomatoes with the oregano over medium heat in a small sauce pan. Add the spinach and stir until wilted.
- When the squash is finished, prepare the boats by combining the spaghetti squash in each half with half of the lentils and tomato/spinach mixture. Mix until well combined. Top with freshly shredded aged parmesan cheese as desired. Enjoy!
Nutrition
Have a happy and healthy week!
Lizzie
Need more easy dinner inspiration? Follow my Pinterest boards.
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