How to Cook Tasty Veggie Spaghetti Squash Boat

Veggie Spaghetti Squash Boat. Prepare spaghetti squash by cutting of ends and slicing in half lengthwise. Scoop out the seeds in the center. When cooked, allow to cool a bit, then shred the flesh into "spaghetti noodles", remove from the shell but set the shells aside to use.

Rub the skin with a little olive oil, salt, and pepper. Place each half flesh-side down on a lined baking sheet. Use a fork to pull the stringy spaghetti squash away from the skin. You can cook Veggie Spaghetti Squash Boat using 11 ingredients and 13 steps. Here is how you cook that.

Ingredients of Veggie Spaghetti Squash Boat

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

Once spaghetti squash is cool enough to touch, carefully use a fork to scrape out spaghetti squash strands and transfer to a bowl. Pour spaghetti squash mixture into spaghetti squash skins and top with remaining cheese. Veggie Spaghetti Squash Boat step by step. Cut spaghetti squash in halves, and remove the seeds using a spoon.

Veggie Spaghetti Squash Boat step by step

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!!.

Once done remove and let cool while you prepare the stuffing. Vegetarian Stuffed Spaghetti Squash Boats are a delicious, meat-free option stuffed with creamy veggies and cheesy goodness. This dish is great for any time of year, and even boasts some healthy prebiotics and probiotics. Just like with most incredible Italian pasta recipes, the real secret to this heart-warming dish is the sauce. I've made riffs on this red lentil bolognese before, but the main difference here is the tomatoes..