Creamy Spaghetti Squash Boats Recipe Diethood

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Transfer the ground chicken and tomatoes to the large mixing bowl with the squash strands. Toss until fully combined and divide the mixture between both squash boats. Divide the shredded cheese between each squash boat and bake for 5-10 minutes, or until the cheese is melted. Add your favorite toppings and serve!

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Cook the chicken in 1 tablespoon of reserved bacon fat and season with garlic powder, salt, and pepper. Toss in the spinach. Stir until wilted, then add the Greek yogurt, basil, and half of the mozzarella cheese. Remove from heat. Use a fork to shred the spaghetti squash, keeping it in each squash half. Divide the chicken filling among the.

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For the Spaghetti Boats. Preheat oven to 400 ° F. Line a large baking sheet with parchment paper; set aside. Using a sharp knife, cut a wide and deep "V" along the top of each loaf of bread, making sure to leave the bottom and sides intact. Carefully remove the "lid" trying to keep it intact. Place the "boats" and the "lids" on.

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To prepare the meat sauce: In a medium skillet, brown and drain ground beef. Return to skillet. Add in tomato sauce, water, and seasoning packet. Simmer for at least 10 minutes. To prepare the garlic butter melt the butter down to a liquid in the microwave in a small bowl. Add parmensaon cheese, orageno, and garlic.

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Roast the spaghetti squash. Pre-heat the oven to 450F. Stab a large gash into the top of each spaghetti squash. Place them in a microwave-safe bowl, and microwave for 8 minutes. Let the squash cool so you can handle it, then use a sharp knife to cut the squash in half lengthwise.

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Heat the oven to 425 degrees. Heat the squash in the microwave for 5 minutes to soften it up. Cut the squash in half lengthwise. Remove the seeds and brush the olive oil in the cavity and the edge of the squash. Bake for 30 minutes. Meanwhile the squash cook, in a hot skillet brown the beef for about 5 minutes.

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1. Preheat the oven to 425 degrees F. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle lightly with olive oil and wrap in foil. Transfer to the oven and roast until cloves are lightly browned and tender, about 20 minutes.

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Make the Boats. Preheat the oven to 400 F. Take the tip of a serrated knife and place it in the top, outer portion of the bread. Cut along the top/outside making an oval/football shape. Carefully remove the "lid" trying to keep it intact. If necessary, remove some more bread from the inside of the hoagie if desired.

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Bake for 15 minutes. Remove meatballs from oven and set aside. Bump heat up to 425°F and continue baking the squash until tender, about 15 minutes. Remove from oven and allow to cool for a few minutes. Use a fork to shred the spaghetti squash into spaghetti-like strings. Mix in about 1/2 cup marinara to each half of the squash, top with.

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In a large skillet, cook beef, onion and green pepper over medium-heat until meat is no longer pink, 3-4 minutes, breaking up beef into crumbles; drain. Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir 2 minutes. Add tomatoes; cook and stir 2 minutes longer. Stir in squash. Cook, uncovered, until liquid has evaporated.

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Using a fork, scrape the squash from side to side until it resembles spaghetti. Don't pierce through the squash at the bottom or sides. In a bowl, mix the meatloaf, ricotta, and tomato sauce together. Add salt and pepper to taste if necessary. Spoon a bit into the strands and mix until coated.

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Decrease oven temperature to 425 degrees F. When the squash and bolognese sauce are ready, on the same parchment lined baking sheet used for roasting the squash, dived the sauce between both spaghetti squash boats and top with the mozzarella cheese. Bake in the oven for 20-25 minutes or until the mozzarella begins to bubble and brown.

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Preheat your oven to 400° F. Sprinkle the cut sides of the spaghetti squash with 1 Tablespoon of the oil, then season with a little salt and pepper. Place the spaghetti squash cut side down on a large baking sheet. Roast until tender, about 35 minutes. Let cool slightly.

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Instructions. Preheat the oven to 400 F and line a large baking sheet with parchment paper. Slice the spaghetti squash in half, lengthwise and scoop out the seeds. Drizzle the flesh with avocado oil and season with salt and pepper. Place on the baking sheet, flesh side down and poke the skin with a fork a few times.

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Preheat oven to 425ºF. Line a baking sheet with foil for easy clean up. Warm leftover spaghetti or cook fresh (sauce and noodles mixed together). Place the french bread halves onto baking sheet. Spread each piece with 2 Tablespoons of butter (more if you'd like). Sprinkle 1 teaspoon of garlic powder onto each piece.

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Step 4 : Combine the softened butter, parsley, and garlic into a small bowl. Spread onto the bread boat. Place the bread onto the prepared sheet pan and bake for 6-8 minutes. Step 5 : Take the bread out of the oven and add the spaghetti mixture from the skillet pan into the bread boat. Top with the mozzarella cheese.