Veggie Spaghetti Squash Boat
Veggie Spaghetti Squash Boat

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, veggie spaghetti squash boat. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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. Scoop out seeds and stringy flesh with a spoon.

Veggie Spaghetti Squash Boat is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Veggie Spaghetti Squash Boat is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have veggie spaghetti squash boat using 11 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Veggie Spaghetti Squash Boat:
  1. Get 1 spaghetti squash
  2. Take 6 mushrooms, sliced
  3. Get 1/2 cup yellow onion, chopped
  4. Take 1/2 jalapeño with seeds, diced
  5. Get 2 roma tomatoes
  6. Prepare 2 tbsp olive oil
  7. Get salt
  8. Get cayenne pepper
  9. Get 1/2 tsp ground cumin
  10. Take shredded quesadilla or pepper jack cheese
  11. Take fresh chives, chopped

It is, however, packed full of healthy nutrients. Spaghetti squash boats by Love & Zest are a meatless Monday comfort food combining budget-friendly ingredients like beans, cheese, broccoli, onions and squash. With plenty of fiber, vitamin A, and C we're wishing you a bon voyage in the cooking of this dish. Ground meat - Why not add ground beef or turkey taco meat on top!

Steps to make Veggie Spaghetti Squash Boat:
  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!!

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! Instead of making squash boats, we cut it in half crosswise.

So that is going to wrap this up for this exceptional food veggie spaghetti squash boat recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!