Spaghetti Squash Boats Recipe

Add the onion and garlic to the hot oil and cook until lightly browned. Season with salt and pepper.

Next, stir in the San Marzano tomatoes. Cover the pot and let it simmer for one hour.

While the sauce simmers, preheat your oven to 350°F.

Bring a large pot of water to a rolling boil over high heat.

Carefully place the spaghetti squash halves (cut lengthwise) into the boiling water. Cook for 10–15 minutes, until the flesh is tender enough to easily scrape with a fork.

Remove the squash from the water, let it cool slightly, then scoop out the seeds. Using a fork, scrape the cooked flesh to create spaghetti-like strands and set them aside.

Add 3/4 cup of the prepared marinara sauce to the vegetables, tossing to coat them evenly. Season again with salt and pepper.

Toss in the reserved spaghetti squash strands and stir everything to combine. Set this mixture aside to cool slightly.

Once the mixture has cooled a bit, stir in about 1/4 cup of the fresh tarragon leaves and another 1/2 cup of the marinara sauce.

Take one squash shell and fill it with half of the vegetable mixture. Top with two thick slices of fresh mozzarella. Repeat this process with the remaining squash shells.