Spaghetti Squash Boats

Ingredients

• •⅓ cup olive oil
• •¼ cup olive oil
• •2 medium onions
• •1 head garlic
• •¼ cup garlic
• •salt/pepper
• •84 oz san marzano tomatoes
• •⅓ cup parmesan cheese
• •¼ cup basil leaves
• •¼ cup chianti red wine
• •1 large spaghetti squash
• •¼ cup shallots
• •⅓ cup onion
• •1 large carrot
• •1 rib celery
• •1 bell pepper
• •1 small squash
• •1 small zucchini
• •1 Handful broccoli florets
• •½ cup asparagus
• •1 tarragon leaves
• •1 mozzarella

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Method

From foodista.com — read the original

1. 1For the sauce, heat olive oil over medium-high heat in a large stock pot.
2. 2Add onion and garlic and lightly brown. Season with salt and pepper. Next, add the tomatoes. Cover and simmer for one hour.
3. 3Add the Parmesan cheese, basil, and wine and cover simmer on low for another 2 hours. Meanwhile, pre-heat oven to 350F. Bring a large pot of water to boiling over high heat.
4. 4Place the squash (cut in half lengthwise) in the boiling water for 10-15 minutes. Scoop out the seeds and then using a fork, scrape at the flesh of the squash to create the spaghetti-like strands and set aside.
5. 5Cut the stem from the shell of the squash, discard the stem and set the shells aside for later. In a large skillet, heat olive oil over med-high heat.
6. 6Add shallots, garlic, red onion, carrots, celery, and red pepper.
7. 7Saute for 5 min or till just tender, stirring often.
8. 8Add yellow squash, zucchini, broccoli and asparagus. Season with salt and pepper. Give a quick stir. Next, add 3/4 cup of the prepared Marinara sauce. Toss to coat the veggies.
9. 9Season again with salt and pepper. Toss in the reserved spaghetti squash strands and stir to combine. Then set the mixture aside to cool slightly.
10. 10Once it's cooled a bit, throw in about a 1/4 cup of the fresh tarragon leaves and another 1/2 cup of the marinara.
11. 11Starting with one shell, fill with half the veggie mixture and top with two thick slices of the fresh mozzarella. Repeat with the second shell.
12. 12Place onto a baking sheet and place into the oven for 20 minutes or until the cheese is nice and bubbly and a little browned.
13. 13Remove from oven and top with 1 cup of marinara per shell.