Veggie Spaghetti Squash Boat. Several fresh tasty ingredients to go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun. Try it—you'll love it! —Vickey Lorenger, Detroit, Michigan.

Rub with garlic and sprinkle Set aside. You can mix the sauce and veggies in a pan like I did and eat the squash at boats or you can use a fork to shred the spaghetti squash. Spaghetti squash boats by Love & Zest are a meatless Monday comfort food combining budget-friendly ingredients like beans, cheese, broccoli, onions and squash. You can have Veggie Spaghetti Squash Boat using 11 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Veggie Spaghetti Squash Boat

You need 1 of spaghetti squash.
You need 6 of mushrooms, sliced.
You need 1/2 cup of yellow onion, chopped.
You need 1/2 of jalapeño with seeds, diced.
It's 2 of roma tomatoes.
You need 2 tbsp of olive oil.
You need of salt.
It's of cayenne pepper.
It's 1/2 tsp of ground cumin.
It's of shredded quesadilla or pepper jack cheese.
It's of fresh chives, chopped.

With plenty of fiber, vitamin A, and C we're wishing you a bon voyage in the cooking of this dish. Spaghetti squash is more than just a stand in for noodles. If you've ever tried substituting spaghetti squash in place of real spaghetti, then you know it's nothing like the real thing. It is, however, packed full of healthy nutrients.

Veggie Spaghetti Squash Boat step by step

Preheat oven to 375°F..
Cut spaghetti squash in halves, and remove the seeds using a spoon..
Spread 1 tablespoon olive oil on both spaghetti squash slices..
Bake squash in the oven open face down for 45 minutes. Once done remove and let cool while you prepare the stuffing..
While the squash are cooking, in a large skillet on high heat, add 1 teaspoon olive oil and mushrooms. Cook mushrooms for 5-7 minutes until the moisture has sweated out and they have turned golden brown..
Reduce heat to medium, add in 1 teaspoon olive oil, and add chopped onions and jalapeño. Cook for 3 minutes until onions are translucent..
Add on chopped tomatoes and cook for 2 minutes..
Once the squash has cooled, using a fork or spoon, seperate the sqash strands simply by scraping it with your utensil..
Add shredded squash to the skillet with the vegetables and season it with salt and cumin. Be sure to gently mix it together..
Once mixed and evenly combined, add squash and veggie mix back into the sqash skin..
Top the squash with desired shredded cheese, fresh chives, and cayenne pepper. I used 3/4 cup of shredded quesadilla cheese. Also a great cheese alternative if you are vegan, is dayia pepper jack or mozzarella cheese..
Place squash boats back into the oven set at 375°F, and bake for 15 minutes..
Once done, remove squash boats and set aside to cool for 5 minutes. Then serve and enjoy!!.

Ground meat - Why not add ground beef or turkey taco meat on top! I sautéed onions and browned some veggie crumbles and added to the enchilada sauce and topped I LOVE your spaghetti squash boats/bowls! Make the chicken one all the time 🙂 Excited for an. Filled with a vegan bolognese sauce and topped with vegan You should definitely give my Creamy Italian Quinoa Stew and my Healthy Quinoa Minestrone a go. Both are veggie-packed and seriously tasty!