Butternut Spaghetti Squash Pineapple Bean Boats are Italian food with a delicious healthy twist. These are so autumn-ish, so delish and full of exotic Fall flavors. Plus, these are good for everyone because they are packed with everything you need in a meal. They are cheesy, saucy, and spicy, crunchy, and satisfying. This is really easy to make and is vegetarian and gluten-free too.
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Isn’t it exciting that it’s about the weekend time again. At least for me it is. Because this time my week was little busy and festive. Because just yesterday, we celebrated an Indian Festival, and it is called Karwa Chauth.
Karwa Chauth – a celebration of marital bliss:
This is a festival celebrated by married Hindu women. The fasting of Karwa Chauth and its rituals are observed by married women for the long life of their husbands. Some women wake up early in the mornings and eat something sweet before sunrise. Others don’t eat anything at all. And after that they keep fasting the whole day without eating or drinking anything, till the moon rises, which is usually after 9 PM. You can read more about this festival in an earlier post here.
Something easy and satisfying would fit:
For this festival, I did not want to occupy myself in the kitchen for long hours. I had to save as much energy as possible till the moonrise. So it was too hard to decide on a recipe for this special dinner feast, as I wanted to make something quicker, filler and exquisite too.
However, it was the time when I also wanted to know what hubby prefers to eat to end his long day fasting with me. Yeah, he also fasts this whole day 🙂 So we mutually agreed on a quick and easy menu. It was Duppad Roti (दुप्पड़ रोटी) split flat bread, Bhindi achaari भिन्डी आचारी (Pickled okra), Kaju katli (काजू कतली) aka Cashew fudge, boondi raita (बूंदी रायता) and Aloo halwa (आलू हलवा) aka Potato halwa. A simple yet hearty meal. Luckily, I haven’t shared many of these humble recipes yet. So they are in queue. 🙂
Just the right time to know more about today’s recipe:
Okay, let’s come to today’s recipe which is Butternut Spaghetti Squash Pineapple Bean Boats. Well, there is nothing much to explain when the name says it all.
Spaghetti squash just does not get enough love. I don’t know why!
I have seen many people who don’t love butternut squash. I don’t know about you but I totally love butternut squash. I don’t see it quite often and I just don’t know why.
These boats are Italian food with a delicious healthy twist.
These are so autumn-ish, so delish and full of exotic Fall flavors. Plus, these are good for everyone because they are packed with everything you need in a meal. They are cheesy, saucy, and spicy, crunchy, and satisfying— what else one would need? Spaghetti squash boats are a vehicle for just about any flavor and food combination you wish. This is really easy to make and is vegetarian and gluten-free too.
Arrabbiata sauce for some extra magic:
When this deliciousness is combined with arrabbiata sauce, beans and pineapple and lots of cheese, then there is nothing which can beat the awesomeness here. These boats could not have turned out better — just so flipping good. The addition of delicious and tangy arrabbiata sauce with beans was a fantastic idea. It just goes into the spaghetti and magic happens.
Imagine a spoonful of melting cheese squash which wouldn’t give you that guilt factor. For me, Oh ya!
Easy and pretty.
These boats look so pretty and making them is darn easy. This would make a perfect lunch when you are in a mood of a good light food which is still cozy and delicious. Especially this one with arrabbiata sauce, beans, olives, and pineapple has all of my family’s favorites.
They would also make a perfect side dish if you have guests. Serve these cute individual boats along with a side of bread. Besides this, for an even greater magic factor, a good dessert should also accompany this fantastic combination in your meal.
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- Spaghetti squash, cut lengthwise and seeded - 1
- Olive oil - 1 tbsp
- Garlic powder - 1 tbsp
- Salt and pepper to taste
- Pineapple diced - ¼ cup
- Green olives sliced - ¼ cup
- Olive oil - 1 tbsp
- Garlic chopped - 1 tbsp
- Sliced yellow onion - 1 large
- Dried oregano - 1½ tsp
- Arrabbiata sauce - ¾ cup
- Garlic powder - 1 tsp (optional)
- Pepper - ½ tsp
- Chili flakes - 1 tsp
- Whole black gram, cooked - ⅓ cup
- Mozzarella cheese - ¾ cup
- Cilantro leaves for garnish - 1 tbsp
- Preheat oven to 175°C.
- Cut squash in half lengthwise, and remove seeds.
- Brush spaghetti squash with 1 tbsp olive oil and sprinkle with garlic powder, salt, and pepper.
- Bake, uncovered, at 175° for 35 minutes or until tender.
- In a skillet, heat olive oil over medium heat.
- Add chopped garlic and sauté for a minute.
- Add onion and sauté for 3-4 minutes, or until onion is translucent.
- Add dried oregano, arrabbiata sauce and cook for 3-4 minutes.
- Add garlic powder, pepper, chili flakes and cook for 2 minutes.
- Stir in beans and salt and cook for 2 more minutes.
- When squash is ready and cool enough ti handle, scrape with a fork to create long strands.
- Spoon bean sauce into squash boats. Top with pineapple, olives, and cheese.
- Sprinkle some pepper and bake for 5-7 minutes at 175°C, or simply place under the broiler for2-3 minutes, until cheese is melted and slightly crispy.
If you cook this dish, be sure to tag your photo with this hashtag: #mggk
Happy Cooking and Keep Sharing! 🙂