Veggie Spaghetti Squash Boat

Name: How to cook Veggie Spaghetti Squash Boat - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

LaTrā Guerra

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! 😄

Ingredient

Food ration :

2 servings

Cooking time :

1 hour

spaghetti squash

mushrooms, sliced

1/2 cup

yellow onion, chopped

1/2

jalapeño with seeds, diced

roma tomatoes

2 tbsp

olive oil

1/2 tsp

ground cumin

Cooking instructions

* Step 1

Preheat oven to 375°F.

* Step 2

Cut spaghetti squash in halves, and remove the seeds using a spoon.

* Step 3

Spread 1 tablespoon olive oil on both spaghetti squash slices.

* Step 4

Bake squash in the oven open face down for 45 minutes. Once done remove and let cool while you prepare the stuffing.

* Step 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.

* Step 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.

* Step 7

Add on chopped tomatoes and cook for 2 minutes.

* Step 8

Once the squash has cooled, using a fork or spoon, seperate the sqash strands simply by scraping it with your utensil.

* Step 9

Add shredded squash to the skillet with the vegetables and season it with salt and cumin. Be sure to gently mix it together.

* Step 10

Once mixed and evenly combined, add squash and veggie mix back into the sqash skin.

* Step 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.