Veggie Spaghetti Squash Boat
For tonight dinner I was in a veggie mood! So I made this recipe that will leave you feeling satisfied without feeling heavy afterwards. It is also a great transitional recipe for anyone looking to go vegetarian or vegan! 😄
Veggie Spaghetti Squash Boat
For tonight dinner I was in a veggie mood! So I made this recipe that will leave you feeling satisfied without feeling heavy afterwards. It is also a great transitional recipe for anyone looking to go vegetarian or vegan! 😄
Cooking Instructions
- 1
Preheat oven to 375°F.
- 2
Cut spaghetti squash in halves, and remove the seeds using a spoon.
- 3
Spread 1 tablespoon olive oil on both spaghetti squash slices.
- 4
Bake squash in the oven open face down for 45 minutes. Once done remove and let cool while you prepare the stuffing.
- 5
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.
- 6
Reduce heat to medium, add in 1 teaspoon olive oil, and add chopped onions and jalapeño. Cook for 3 minutes until onions are translucent.
- 7
Add on chopped tomatoes and cook for 2 minutes.
- 8
Once the squash has cooled, using a fork or spoon, seperate the sqash strands simply by scraping it with your utensil.
- 9
Add shredded squash to the skillet with the vegetables and season it with salt and cumin. Be sure to gently mix it together.
- 10
Once mixed and evenly combined, add squash and veggie mix back into the sqash skin.
- 11
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.
- 12
Place squash boats back into the oven set at 375°F, and bake for 15 minutes.
- 13
Once done, remove squash boats and set aside to cool for 5 minutes. Then serve and enjoy!!
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