Veggie Spaghetti Squash Boat. These veggie spaghetti squash boats are vegetarian, with kale, mushrooms and goat cheese. So packed with flavor and super healthy! Did you think we would get through January without another spaghetti squash recipe?
We like to microwave the squash for a few minutes to soften it up before slicing. If I'm making a double batch I'll roast the squash in our oven but since it usually the two of us I pop it in the toaster oven. You can see step-by-step photos in our Ultimate. You can have Veggie Spaghetti Squash Boat using 11 ingredients and 13 steps. Here is how you cook that.
Ingredients of Veggie Spaghetti Squash Boat
- It's 1 of spaghetti squash.
- You need 6 of mushrooms, sliced.
- It's 1/2 cup of yellow onion, chopped.
- Prepare 1/2 of jalapeño with seeds, diced.
- You need 2 of roma tomatoes.
- You need 2 tbsp of olive oil.
- It's of salt.
- You need of cayenne pepper.
- It's 1/2 tsp of ground cumin.
- Prepare of shredded quesadilla or pepper jack cheese.
- Prepare of fresh chives, chopped.
Spaghetti Squash Boats make a delicious side dish, Easy step by step recipe to make perfect spaghetti squash with delicious cream cheese and spinach filling. Add chicken, beef, or sausage in your boat for a totally filling and perfectly healthy dinner tonight. Spaghetti Squash Lasagna Boats - creamy ricotta, spaghetti squash, garlic kale, mozzarella cheese, and a quick simmer tomato sauce! These boats consist of spaghetti squash (the stringy-in-a-good-way squash that looks suspiciously similar to spaghetti) tossed around with some.
Veggie Spaghetti Squash Boat instructions
- 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!!.
Vegetarian Spaghetti Squash Boat. chevron_left PREV: Saucy Shrimp Saute. Once spaghetti squash is cool enough to touch, carefully use a fork to scrape out spaghetti squash strands and transfer to a bowl. Enjoy this super simple, delicious and nutritious Spaghetti Squash recipe! I loveddd the taste and texture and it is so much VOLUME! These spaghetti squash boats is one of the best dinners I made.
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