SPAGHETTI SQUASH ITALIAN MEATBALLS BOAT

By Phil-2

Ingredients

• One medium spaghetti squash baked according to instructions below.
• Prepared marinara & meatballs from my own recipe.

Preparation

Step 1

Prior to serving this meal heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds, then season with salt and pepper and place cut-side down on baking sheet. Roast the squash 45 to 60 minutes, until very tender.

Once the squash has been roasting 30 minutes, heat the pasta sauce & meatballs over medium heat to a full bubble, then reduce the heat to low and keep it warm.

Turn the roasted squash over and shred each half with a fork turning the flesh into what looks like a yellow boat filled with spaghetti, drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning, top with lots of marinara and meatballs and garnish with shredded cheese of choice.

Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.

This Rachel Ray recipe has been embellished upon by me. Rachel gets most of the credit. I merely altered it to suit my tastes.