Savory Spaghetti Squash Boats
I love how these spaghetti squash boats are not only visually stunning but also packed with wholesome goodness. The combination of flavors is just delightful!
You know, there's something magical about cooking with seasonal ingredients, and spaghetti squash is one of those gems that just sings in the fall.
I remember the first time I made these boats; my friends were so impressed, and we had a cozy little dinner party filled with laughter and good vibes.
I love how this recipe allows the squash to shine while being a vehicle for all those savory flavors.
Plus, it's an amazing way to sneak in some veggies!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Spaghetti squash is such a versatile ingredient! You can swap in other veggies based on what you have on hand. If you’re not a fan of chickpeas, white beans would work beautifully too. And don’t forget the nutritional yeast; it really gives that cheesy depth without any nutritional yeast!
Tips & Notes
- •I love to make a big batch of the veggie filling so I can use it for wraps or salads later in the week.
- •If you want a little kick, throw in some red pepper flakes while sautéing the veggies!
Recipe Variations
- •Sometimes I'll add a handful of spinach or kale to the filling for extra greens.
- •If you’re feeling adventurous, try adding some sun-dried tomatoes for a burst of flavor!
Storage & Freezing
These spaghetti squash boats can be stored in an airtight container in the fridge for up to 4 days. Just reheat in the oven or microwave when you're ready to dig in!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! You can prepare the filling and keep it in the fridge for a couple of days. Just stuff the squash and bake it when you're ready to eat.
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I love how these spaghetti squash boats are not only visually stunning but also packed with wholesome goodness. The combination of flavors is just delightful!
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with a little olive oil and sprinkle with salt and pepper.
- 3
Place the squash halves cut-side down on a baking sheet and roast in the oven for about 30-40 minutes, or until the flesh is tender and you can easily shred it with a fork.
- 4
While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- 5
Add the diced bell pepper, zucchini, and minced garlic to the skillet and sauté for another 5-7 minutes until the veggies are tender.
- 6
Stir in the chickpeas, oregano, basil, nutritional yeast, salt, and pepper. Cook for another 2-3 minutes, allowing everything to meld together.
- 7
Once the spaghetti squash is ready, carefully flip the halves over and use a fork to shred the flesh, creating spaghetti-like strands.
- 8
Mix the shredded squash into the veggie mixture in the skillet, combining everything well. Taste and adjust seasoning if needed.
- 9
Spoon the mixture back into the squash halves, packing it lightly. Return the stuffed squash to the oven for an additional 10-15 minutes.
- 10
Garnish with fresh parsley before serving. Enjoy your beautiful, nourishing spaghetti squash boats!
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