Italian Spaghetti Squash Boats
Spinach Salad with Lemon-Dijon Vinaigrette
Ingredients
- 3 (1-lb) spaghetti squash, cut in half lengthwise (see Note)
- 2 Tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 lb plant-based ground beef
- 1 (10-oz) pkg mirepoix (diced carrots, onion, and celery)
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup whole milk ricotta cheese
- ½ cup freshly grated Parmesan cheese
- Chopped fresh basil (optional)
Instructions
- Preheat oven to 425°F. Scrape out seeds from squash.
- Drizzle cut sides of squash with oil; sprinkle with salt and pepper. Place squash, cut sides down, in 2 large baking dishes coated with cooking spray. Bake 30 minutes or until tender when pierced with a fork.
- Meanwhile, cook plant-based beef, mirepoix, and garlic in a large skillet over medium-high heat 3 to 4 minutes or until browned and crumbly.
- Add marinara sauce; reduce heat, and simmer 5 to 6 minutes or until thoroughly heated.
- Use a fork to scrape spaghetti-like strands from squash. Spoon sauce into squash; dollop with ricotta, and sprinkle with Parmesan.
- Bake 10 minutes or until cheese melts. Sprinkle with basil, if desired.
Side Dish Ingredients
- 3 Tbsp olive oil
- 1 Tbsp lemon juice
- ½ tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp pepper
- 1 (5-oz) pkg baby spinach
Side Dish Instructions
- Whisk together oil, lemon juice, mustard, salt, and pepper in a bowl. Add spinach; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
414
|
66
|
480
|
| Fat (g) | 25 | 7 | 32 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 23 | 1 | 24 |
| Carb (g) | 30 | 1 | 31 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 820 | 226 | 1046 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
