Spaghetti Squash Boats with Vegan Vodka

Three ingredients. ‘Nuff said.

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1 Whole Spaghetti Squash
⅛ cup olive oil
Sea Salt and freshly ground pepper
1/2 jar Vegan Vodka Sauce

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Split open the squash with a sharp chef’s knife. Using a spoon, scrape out and discard the seeds. Drizzle oil on each half of the squash. Season with salt and pepper. Place flesh side down and roast for 35 to 45 minutes until very tender to the touch. Remove and let rest until it cools enough to handle.

Using a large fork, scrape the strands of squash from the skin. Be careful not to puncture the skin as it’s the serving boat.  Sautè with Jar Goods Vegan Vodka sauce. Saute on medium, stirring, until hot. Meanwhile, place skins in a shallow rimmed serving dish. Add the marinated squash to the bowls and serve.

One of the best aspects of this recipe is its versatility. You can toss in roasted broccoli or sautè with spinach. You could shred fresh mozzarella on top, add to the broiler until the cheese begins to bubble. Sliced red, orange or yellow peppers also make a great addition.  It all depends on your mood. No matter what, it’s so delicious, satisfying, and healthy!


Melissa Vitelli