Description
Squash boats filled with meatballs, marinara sauce, and melted mozzarella cheese. A low-carb, gluten-free dinner option.
Ingredients
Scale
- 2 squash halves, roasted
- 8 meatballs
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1 tbsp parsley, chopped
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Roast squash halves until tender, about 25 minutes.
- Spread marinara sauce inside each squash boat.
- Place meatballs in the sauce.
- Sprinkle mozzarella cheese on top.
- Bake for 10 minutes or until cheese is melted and bubbly.
- Garnish with parsley and red pepper flakes if desired.
Notes
- Use gluten-free meatballs to keep the dish gluten-free.
- Adjust red pepper flakes for desired spice level.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 squash boat
- Calories: 520
- Sugar: 8g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 90mg