Cheesy Roasted Cauliflower Spaghetti Squash Boats make a great vegetarian meal or side dish, packed with garlicky cauliflower and cheesy goodness.
Ingredients
½ head of cauliflower, separated into florets and then roughly chopped into smaller pieces.
2 tablespoons olive oil, divided
½ teaspoon red pepper flakes
Pinch of salt and pepper
few shakes of the dried herbs: dried oregano, basil and parsley
3 cloves garlic, minced
1 (3 lb) spaghetti squash
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon of each: dried oregano, basil and parsley (or can sub ¾ teaspoon of Italian seasoning)
1 cup shredded Italian blend cheese, divided
¼ cup grated parmesan cheese, divided
fresh basil
Instructions
Preheat oven to 400 degrees. Grab two baking sheets. Line one with foil and set aside. To help soften squash, microwave it for ~3 minutes before cutting. Rub squash halves with olive oil (about 1 tablespoon), salt, pepper and the dried herbs. Place cut side down on the foil lined sheet and roast for 35 minutes.
On a cookie sheet, add cauliflower, 1 tablespoon olive oil, red pepper flakes. Season with a pinch of salt and pepper and add a few shakes of the same herbs: dried oregano, basil and parsley. Roast cauliflower for 20 minutes. Add garlic to tray, the last 10 minutes.
When squash is done, using a fork scarp the squash to release the strands. Mix in half the cauliflower to each squash boat, add ½ cup shredded cheese and 2 tablespoons of parmesan to each half and gently fold into the squash and cauliflower mixture. Place back in the oven until cheese is melted, about 5 minutes. Alternatively you can broil for a couple minutes if you prefer the cheese to be browned a little, but keep a close eye on them. Season to taste with additional salt and pepper if needed.
Sprinkle with freshly chopped basil and enjoy!
Notes
You can also spoon in some marinara sauce.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/cheesy-roasted-cauliflower-spaghetti-squash-boats/