Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, veggie spaghetti squash boat. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
This veggie spaghetti squash boat is similar to the sausage and kale spaghetti squash boat I posted a few months ago, except it is vegetarian, yay! Perfect for our veggie friends, or a meatless monday. Although I do eat meat, I try to eat meatless at least once a week, if not two or three times.
Veggie Spaghetti Squash Boat is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Veggie Spaghetti Squash Boat is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have veggie spaghetti squash boat using 11 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Veggie Spaghetti Squash Boat:
- Prepare spaghetti squash
- Get mushrooms, sliced
- Make ready yellow onion, chopped
- Make ready jalapeño with seeds, diced
- Prepare roma tomatoes
- Take olive oil
- Get salt
- Prepare cayenne pepper
- Take ground cumin
- Get shredded quesadilla or pepper jack cheese
- Get fresh chives, chopped
Divide spinach cheese mixture in half and spread onto each halves of the squash. Stuffed to the brim with tomatoes, spinach, and lentils, these Vegetarian Italian Spaghetti Squash Boats make a delicious plant-based meal. Make this easy stuffed spaghetti squash recipe for dinner, lunch, or even meal prep. Pesto Vegetarian Spaghetti Squash Boats is pesto spaghetti squash tossed with mushrooms, white beans, and plenty of cheese.
Steps to make Veggie Spaghetti Squash Boat:
- 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!!
Toss well until cheese is melted and squash is fully coated with sauce. Transfer squash mixture into your now scraped out squash bowls and top with the rest of your cheese. Filled with a vegan bolognese sauce and topped with vegan cheese! A light, yet filling meal that has all the comfort of a bowl of chili. I find this to be the most effective way to handle almost any squash, especially spaghetti squash.
So that is going to wrap it up with this special food veggie spaghetti squash boat recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
