VEGETARIAN SPAGHETTI SQUASH BOAT

Spaghetti squash boats by Love & Zest are a meatless Monday comfort food combining budget-friendly ingredients like beans, cheese, broccoli, onions and squash. With plenty of fiber, vitamin A, and C we’re wishing you a bon voyage in the cooking of this dish.

under 30 mins
lunch dinner
Updated on 10 June 2024

Ingredients for servings

    Spaghetti Squash

  • 1 small spaghetti squash (approx. 5-6 cups raw)

  • 1 teaspoon olive oil

  • 0.5 medium yellow onion diced

  • 0.5 medium red bell pepper diced

  • 1 tablespoon minced garlic

  • 0.5 teaspoon Italian seasonings

  • 1 cup sliced mushrooms

  • 1 cup broccoli florets

  • 1 cup canned black beans rinsed and drained

  • 0.5 cup cheddar cheese

  • to taste pepper

  • to taste Salt

Directions

  • Preheat oven to 375 degrees F.

  • Cut spaghetti squash in half from top to bottom. Scoop out seeds and place flesh side down in large microwave safe bowl. Microwave for 7-8 minutes; allow to cool.

  • Meanwhile, heat olive oil in cast iron skillet and sauté onions, peppers, garlic, and mushrooms together until softened. Season to taste with salt, pepper, and Italian seasonings.

  • Stir in broccoli and cook for a few minutes to brighten green in color. Stir in black beans; remove from heat.

  • Once spaghetti squash is cool enough to touch, carefully use a fork to scrape out spaghetti squash strands and transfer to a bowl.

  • Toss spaghetti squash with cooked veggies and 0.25 cup cheddar cheese.

  • Pour spaghetti squash mixture into spaghetti squash skins and top with remaining cheese.

  • Bake in the oven at 375 degrees F for 8-10 minutes until cheese melts

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