Spaghetti Squash Boats Ragu
Transform your weeknight dinner routine with these irresistible Spaghetti Squash Boats Ragu! This creative recipe swaps traditional pasta for nutrient-packed spaghetti squash, roasted to tender perfection with a drizzle of olive oil and simple seasonings. Each "boat" is brimming with a hearty, slow-simmered ragu made from savory ground beef, aromatic vegetables, and a luscious blend of crushed tomatoes and herbs. Topped with a generous sprinkle of Parmesan cheese and baked until bubbly, these squash boats are not only a low-carb delight but also a show-stopping dish. Perfect for cozy dinners or meal prepping, this gluten-free, wholesome dish is as satisfying as it is flavorful. Garnish with fresh parsley for an elegant finish and dive into a comfort food classic with a healthy twist!
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Recipe Information
Ingredients
- 2 medium Spaghetti squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 pound Ground beef
- 1 large Onion, finely chopped
- 1 medium Carrot, finely diced
- 1 stalk Celery, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 28-ounce can Crushed tomatoes
- 1 cup Beef broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional for garnishing)
Instructions
Preheat your oven to 400°F (200°C).
Cut each spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Brush the cut sides of the squash with 2 tablespoons of olive oil and season with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes or until fork-tender.
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Add the ground beef to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.
Reduce heat to medium and add the chopped onion, carrot, celery, and garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for 1 minute to enhance its flavor.
Pour in the crushed tomatoes and beef broth, then add the dried oregano, dried basil, red pepper flakes, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir to combine.
Reduce the heat to low and let the ragu simmer uncovered for 20-25 minutes, stirring occasionally, until it thickens slightly.
When the spaghetti squash halves are done roasting, remove them from the oven and allow them to cool for 5 minutes.
Use a fork to gently scrape the inside of each squash half, creating spaghetti-like strands, but leave them inside the shells to create 'boats.'
Spoon the ragu evenly into the spaghetti squash boats, topping with grated Parmesan cheese.
Place the filled squash boats back in the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Remove the squash boats from the oven, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
2976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 7198 mg | 313% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 85.8 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1220 mg | 94% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 6230 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
