Butternut Spaghetti Squash Pineapple Bean Boats

A pure Italian food with a delicious healthy twist. They are cheesy, spicy, crunchy, and satisfying, easy to make and are vegetarian and gluten-free too.

Recipe Source Link:https://www.mygingergarlickitchen.com/butternut-spaghetti-squash-pineapple-bean-boats-video-recipe/

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RECIPE INGREDIENTS

» For The Spaghetti Squash Boats //

• Spaghetti squash, cut lengthwise and seeded - 1
• Olive oil - 1 tablespoon
• Garlic powder - 1 tablespoon
• Salt and pepper to taste
• Pineapple diced - 1/4 cup
• Green olives sliced - 1/4 cup

» For The Sauce //

• Olive oil - 1 tablespoon
• Garlic chopped - 1 tablespoon
• Sliced yellow onion - 1 large
• Dried oregano - 1 1/2 teaspoons
• Arrabbiata sauce - 3/4 cup
• Garlic powder - 1 teaspoon (optional)
• Ground black pepper - 1/2 teaspoon
• Chili flakes - 1 teaspoon
• Whole black gram, cooked - ? cup
• Mozzarella cheese - 3/4 cup
• Cilantro leaves for garnish - 1 tablespoon

RECIPE INSTRUCTIONS

» How to Make Butternut Spaghetti Squash Pineapple Bean Boats //

1. Preheat oven to 175°C/350°F. Cut squash in half lengthwise, and remove seeds.
2. Brush spaghetti squash with 1 tablespoon olive oil and sprinkle with garlic powder, salt, and pepper.
3. Transfer them facing downwards onto a foil or parchment-lined baking tray.
4. Drizzle with some olive oil and bake, uncovered, at 175°C/350°F for 35 minutes or until tender.
5. Once baked, remove them from the oven.
6. Meanwhile, in a skillet, heat olive oil over medium heat.
7. Add chopped garlic and sauté for a minute.
8. Add onion and sauté for 3-4 minutes, or until onion is translucent.
9. Add dried oregano, arrabbiata sauce and cook for 3-4 minutes.
10. Add garlic powder, pepper, chili flakes and cook for 2 minutes.
11. Stir in beans, salt and cook for 2 more minutes.
12. When squash is ready and cool enough ti handle, scrape with a fork to create long strands.
13. Spoon bean sauce into squash boats.
14. Top with pineapple, olives, and cheese.
15. Sprinkle some pepper and bake for 5-7 minutes at 175°C, or simply place under the broiler for 2-3 minutes, until cheese is melted and slightly crispy.
16. Transfer to a serving plate and enjoy warm.

RECIPE NOTES

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