Cheesy Tomato-Stuffed Spaghetti Squash Boats

1.Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.

2.Prepare the squash: Carefully slice the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy membranes.

3.Season the squash: Drizzle the cut sides of the squash with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Place the squash cut-side down on the prepared baking sheet.

4.Roast the squash for 40 to 50 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and let cool slightly.

5.While the squash roasts, prepare the filling: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.

6.Add the minced garlic and cook for 1 minute until fragrant. Pour in the crushed tomatoes, oregano, basil, red pepper flakes (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly. Remove from heat.

7.Once the squash is cool enough to handle, use a fork to scrape the flesh into strands, leaving about 1/2 inch of flesh attached to the skin to maintain the "boat" structure. Place the scraped squash strands into a large mixing bowl.

8.Add the tomato filling, 3/4 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, and 1 tablespoon of the chopped parsley to the bowl with the squash strands. Mix gently until everything is well combined.

9.Spoon the mixture evenly back into the four empty spaghetti squash shells, mounding the filling slightly.

10.Top each stuffed boat with the remaining 1/4 cup of mozzarella and 1/4 cup of Parmesan cheese.

11.Return the stuffed boats to the oven and bake for 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

12.Garnish with the remaining fresh parsley before serving hot.