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- 1 medium spaghetti squash - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon Italian seasoning - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1/2 cup grated Parmesan cheese - 1/2 cup chopped fresh parsley - Zest of 1 lemon - Lemon wedges for serving - Extra red pepper flakes for heat - Chopped nuts for crunch - Other herbs like basil or thyme - Sharp chef's knife - Baking sheet - Large skillet - Fork for shredding squash - Measuring cups and spoons Gathering the right ingredients sets the stage for your Garlic Butter Spaghetti Squash Boats. Start with a medium spaghetti squash. The squash is the star of this dish, and it gives a fun twist to pasta. For flavor, we need unsalted butter, fresh garlic, and Italian seasoning. These three will create a rich garlic butter sauce. Salt and pepper help to bring out all the flavors. For a cheesy finish, grab some grated Parmesan cheese. Fresh parsley adds a pop of color and freshness. Lastly, lemon zest and wedges make the dish bright and zesty. Optional ingredients like red pepper flakes can add heat if you like. Chopped nuts can give a nice crunch. You can also use fresh herbs to change up the flavor. Make sure you have the right tools. A sharp knife helps cut the squash safely. A baking sheet is needed for roasting. A large skillet is best for mixing everything together. Don't forget measuring cups and spoons for accuracy. With these ingredients and tools, you're ready to create a delightful dish! First, we need to get the spaghetti squash ready. Start by preheating your oven to 400°F (200°C). Next, take a medium spaghetti squash and cut it in half lengthwise. Be careful with the knife. Scoop out the seeds using a spoon. Season the insides with salt and pepper. Place the squash halves cut-side down on a baking sheet. Roast them in the oven for about 40-50 minutes. You will know they are done when the flesh is tender and can be pulled apart with a fork. While the squash roasts, it’s time to make the garlic butter. In a skillet, melt four tablespoons of unsalted butter over medium heat. Once the butter melts, add four minced garlic cloves. Sauté the garlic for about 1-2 minutes until it smells nice. Be careful not to burn the garlic; it cooks fast! Now, stir in one teaspoon of Italian seasoning and optional red pepper flakes. Cook this mixture for another minute and then remove it from the heat. After the squash is roasted, take it out of the oven. Use a fork to scrape the flesh into spaghetti-like strands. Transfer these strands to your skillet with the garlic butter mixture. Toss everything together until the strands are well coated. Add half a cup of grated Parmesan cheese and half a cup of chopped fresh parsley. Mix it all well. Now, fill the empty squash halves with the garlic butter spaghetti. If you want, you can sprinkle a bit more Parmesan cheese on top. Return the filled squash to the oven for an extra 10 minutes to heat through. When done, zest a lemon over the top and serve with lemon wedges on the side. Enjoy your tasty Garlic Butter Spaghetti Squash Boats! To cook spaghetti squash well, I recommend roasting it. Roasting gives it a sweet flavor and soft texture. Start by cutting the squash in half. Remove the seeds and season the inside with salt and pepper. Place the squash cut-side down on the baking sheet. Roast it at 400°F for 40-50 minutes. The squash is done when the flesh is soft and easy to shred with a fork. To make garlic butter spaghetti squash truly special, consider adding extra ingredients. Fresh herbs like basil or thyme can boost flavor. You can also try adding crushed nuts for crunch. A squeeze of lemon juice adds brightness and freshness. If you like heat, sprinkle in more red pepper flakes. Mixing in sautéed mushrooms or spinach can add depth and nutrients. One common mistake is not seasoning enough. Salt and pepper are key to enhancing the squash's taste. Another mistake is overcooking the garlic. Garlic can burn quickly, turning bitter. Keep an eye on it while sautéing. Lastly, don’t skip the zesting step! Lemon zest adds a fresh aroma and taste that brightens the dish. {{image_2}} You can make Garlic Butter Spaghetti Squash Boats even better by adding veggies. Try adding spinach, bell peppers, or mushrooms. These veggies mix well with garlic butter. They bring great taste and color. You can also add cherry tomatoes for a burst of sweetness. Just sauté them in the garlic butter before mixing. If you want to add protein, there are many choices. Cooked chicken, shrimp, or sausage works well. Shredded rotisserie chicken is quick and tasty. For a plant-based option, use chickpeas or black beans. They add protein and keep the dish healthy. Just stir them in when you mix the spaghetti strands. This dish is already gluten-free because it uses spaghetti squash. If you want more fiber, try using quinoa or brown rice instead. You can serve the garlic butter mix over these grains. They soak up the flavors well. Make sure to check any added sauces or toppings for gluten. Store any leftover garlic butter spaghetti squash boats in an airtight container. Let them cool first. Place them in the fridge for up to three days. This keeps the flavors fresh. If you want to keep them longer, consider freezing. To reheat, use the oven for the best results. Preheat it to 350°F (175°C). Place the squash boats on a baking sheet. Cover with foil to keep moisture in. Heat for about 15-20 minutes. You can also use the microwave. Just place a boat on a microwave-safe plate. Heat for 2-3 minutes, checking often. You can freeze these tasty boats too. Scoop the spaghetti strands out of the squash. Place them in a freezer-safe bag. Remove as much air as possible. This helps prevent freezer burn. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. You can tell when spaghetti squash is cooked by its softness. When you press it gently, it should yield a bit. After roasting for 40-50 minutes, the flesh should feel tender. You can also check by using a fork. If it scrapes away into strands easily, it is ready to go! Yes, you can make Garlic Butter Spaghetti Squash Boats ahead of time. You can roast the squash and mix it with the garlic butter. Store it in the fridge for up to three days. When you are ready to eat, just reheat it in the oven. This makes meal prep quick and easy! Garlic Butter Spaghetti Squash Boats pair well with many dishes. You can serve them with grilled chicken or shrimp for protein. A fresh salad adds a nice crunch too. You can also enjoy them with crusty bread to soak up all that delicious garlic butter. In this post, we covered ingredients, tools, and steps for Garlic Butter Spaghetti Squash. I shared tips on cooking techniques, flavor enhancers, and mistakes to avoid. You can also explore variations and storage options to fit your needs. Cooking this dish can be fun and easy. You will impress your friends and family with your skills. Enjoy making it your own, and don’t be afraid to try new things. Now, get cooking and savor every bite!

Garlic Butter Spaghetti Squash Boats

Savor the deliciousness of Garlic Butter Spaghetti Squash Boats with this easy recipe! Discover how to transform a simple spaghetti squash into a flavorful dish drizzled with buttery garlic goodness, paired with Parmesan and fresh herbs. Perfect for a healthy meal that dazzles! Ready to impress your family and friends? Click through to explore this mouthwatering recipe and elevate your dinner table today!
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Ingredients
  

1 medium spaghetti squash

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1/2 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

Zest of 1 lemon

Lemon wedges for serving

Instructions
 

Preheat the oven to 400°F (200°C).

    Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Season the insides with salt and pepper, then place them cut-side down on a baking sheet.

      Roast in the preheated oven for about 40-50 minutes, or until the flesh is tender and easily pulled apart with a fork.

        While the squash is roasting, melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

          Stir in the Italian seasoning and red pepper flakes (if using), and cook for an additional minute. Remove from heat.

            Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to the skillet with the garlic butter mixture.

              Toss the spaghetti strands with the garlic butter until well coated. Add the grated Parmesan cheese and chopped parsley, mixing well.

                Carefully fill the empty spaghetti squash halves with the garlic butter spaghetti, mounding it slightly if necessary.

                  Optionally, sprinkle a bit more Parmesan cheese on top and return to the oven to bake for an additional 10 minutes until heated through.

                    Remove from the oven, zest lemon over the top, and serve with lemon wedges on the side for added freshness.

                      Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4