Crave: A healthy take on 1-bowl meals

photo by: Courtesy of Mother Earth News

Spaghetti Squash Boats

When we think of one-bowl suppers or meals, it’s usually a starch like pasta, rice or mashed potatoes as the base, topped with a mix of meat and vegetables. But these days, lots of folks are looking to replace those carbs with lighter fare.

Spaghetti Squash Boats

You can substitute shredded mozzarella for the mascarpone. If you do, place the boats on a baking tray and broil for a minute or two before serving. Yields 2 servings.


2 spaghetti squash, halved and trimmed, seeds removed

3 tablespoons extra-virgin olive oil, divided

1⁄4 cup whole grain (wheat berries, farro, wild rice, etc.)

2 tablespoons balsamic vinegar

1⁄2 teaspoon Dijon mustard

1⁄2 teaspoon sea salt

1 teaspoon herbs de Provence

1⁄2 cup mascarpone cheese, softened

1⁄4 cup chopped tart cherries

4 strips bacon, cooked and crumbled, optional

1⁄4 cup chopped walnuts, pecans, or pepitas


Preheat oven to 400 F.

Place squash halves, cut side down, on parchment-lined baking sheet, and brush 1 tablespoon olive oil over skins. Bake for 40 minutes. Cool slightly.

Meanwhile, cook grain according to package directions; drain and set aside.

Use fork to shred squash flesh. Reserve skins. Place flesh in large bowl.

In separate bowl, whisk together remaining olive oil, balsamic vinegar, Dijon, salt and herbs de Provence. Pour over squash flesh and toss. Add cheese and toss until melted. Stir in cooked grain, fruit and bacon, if using, and toss to combine.

Spoon mixture evenly into reserved squash shells. Garnish each with a generous sprinkling of nuts, and serve immediately.


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