Sassy Spaghetti Squash Boats
These spaghetti squash boats are like a warm hug on a plate, packed with flavor and a little sass. I love how the squash transforms into a noodle-like textur...
Oh, I just adore these Sassy Spaghetti Squash Boats!
It’s one of those recipes that feels like a celebration of the season.
I remember the first time I tried spaghetti squash; I was skeptical, but once I dug in, I was hooked!
It’s such a versatile veggie, and when you load it up with veggies and spices, it’s just pure magic.
Plus, they’re super fun to serve in their own little boats!
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 a total game-changer! When cooked, it transforms into these delightful noodle-like strands. You can swap out the quinoa for any other grain you love, like farro or brown rice. And if you’re not a fan of black beans, chickpeas would work beautifully here too!
Tips & Notes
- •I like to roast a few extra veggies on the side to toss in for added flavor!
- •If you want a bit of heat, toss in some chili flakes or jalapeños into the filling.
Recipe Variations
- •For a Mediterranean twist, add olives and sun-dried tomatoes!
- •Sometimes I’ll throw in some sautéed mushrooms for an earthy flavor.
Storage & Freezing
These boats store well in the fridge for up to 3 days. I usually keep them in an airtight container. Just reheat in the oven or microwave when you’re ready to dig in!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prepare the filling and store it in the fridge for a couple of days. Just stuff the squash and bake it when you're ready to enjoy.
Rate this Recipe
Loading votes...
You May Also Like
Vegan Mayo (Aquafaba)
This creamy vegan mayo made with aquafaba is a game-changer in my kitchen! I love that it’s so simple to whip up and tastes just like the real thing without ...
Crispy Cauliflower Taco Fritters
These fritters are a fun twist on taco night, crispy on the outside and packed with flavor. I love how they bring a little fiesta to my dinner table!
Jeera Rice
Jeera Rice is a fragrant and flavorful Indian rice dish enhanced with aromatic cumin seeds, making it the perfect accompaniment to any curry or vegetable dish.
These spaghetti squash boats are like a warm hug on a plate, packed with flavor and a little sass. I love how the squash transforms into a noodle-like textur...
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon of olive oil and sprinkle with salt and pepper.
- 3
Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-35 minutes, or until the flesh is tender and easily pulls apart with a fork.
- 4
While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 5
Stir in the minced garlic, red bell pepper, and zucchini. Cook for another 5-7 minutes until the veggies are tender.
- 6
Add the cooked quinoa, black beans, cumin, smoked paprika, salt, and pepper to the skillet. Stir everything together and let it cook for another 3-4 minutes until heated through.
- 7
Once the squash is done, remove it from the oven and let it cool for a few minutes. Then, use a fork to scrape the flesh into spaghetti-like strands.
- 8
Mix the spaghetti squash strands with the veggie-quinoa mixture until well combined. If you want an extra cheesy flavor, stir in the nutritional yeast.
- 9
Fill each spaghetti squash half with the mixture, then return them to the oven for an additional 10 minutes.
- 10
Remove from the oven, garnish with fresh cilantro, and serve with lime wedges on the side. Enjoy!
Comments
Loading comments...