Rated 5.0 stars by 1 users
Side Dish
Italian
4
10 minutes
60 minutes
Roasted squash turns into tender “spaghetti,” tossed with sweet onion, roasted garlic, juicy Marzano tomatoes, and briny olives, then splashed with a zesty herb vinaigrette. Finished with fresh basil and shaved Parmesan, they’re fun, flavorful, and totally crave-worthy.
2 Melissa’s Spaghetti Squash Boats
4 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1/4 teaspoon Salt
1/4 teaspoon Freshly Ground Pepper
1 tablespoon Unsalted Butter
1 tablespoon Extra Virgin Olive Oil
½ Melissa’s Perfect Sweet Onion – diced small
2 tablespoons Melissa’s Roasted Garlic
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
1 package Melissa’s Heavenly Villagio Marzano Tomatoes
¾ cup Green Olives – sliced in half
½ cup Extra Virgin Olive Oil
¼ cup Red Wine Vinegar/Seasoned Rice Vinegar
1 teaspoon Dried Basil
1 teaspoon Garlic Powder
½ teaspoon Dried Oregano
½ teaspoon Onion Powder
½ teaspoon Kosher Salt
¾ teaspoon Granulated Sugar
Crushed Red Pepper
10 Melissa’s Fresh Basil Leaves – cut into ribbons
½ cup Shaved Parmesan Cheese
Preheat the oven to 350ºF.
Place the squash on a baking dish, cut side up, drizzle with the olive oil, and place 1 tablespoon of butter on each boat. Season with salt and pepper.
Place the squash in the preheated oven and bake for 40-45 minutes or until the squash is fork-tender. Set aside and let cool.
Using a fork, scrape the “spaghetti strands” out of the squash into a bowl, reserving the squash shell. Set aside.
In a sauté pan, melt the butter and heat the olive oil over medium-high heat. Add the onion, garlic, salt, and pepper. Sauté for 5 minutes and then add the tomatoes and olives. Sauté for 3 minutes, stirring often. Add the spaghetti strands and sauté for 2 minutes longer, stirring to combine. Keep warm while you make the vinaigrette.
In a blender, add all the vinaigrette ingredients and process until well combined. Dress the squash mixture with your desired amount of the vinaigrette, mix in the basil, and fill the squash shells. Garnish with the Parmesan cheese and serve.
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