Veggie Spaghetti Squash Boat.
You can cook Veggie Spaghetti Squash Boat using 11 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Veggie Spaghetti Squash Boat
- It's of spaghetti squash.
- You need of mushrooms, sliced.
- It's of yellow onion, chopped.
- You need of jalapeño with seeds, diced.
- You need of roma tomatoes.
- You need of olive oil.
- It's of salt.
- You need of cayenne pepper.
- Prepare of ground cumin.
- Prepare of shredded quesadilla or pepper jack cheese.
- Prepare of fresh chives, chopped.
Veggie Spaghetti Squash Boat step by step
- 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!!.
