Vegetarian Spaghetti Squash Boat
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 390.0
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 931.0 mg
- Total Carbs: 56.3 g
- Dietary Fiber: 15.5 g
- Protein: 26.2 g
View full nutritional breakdown of Vegetarian Spaghetti Squash Boat calories by ingredient
Introduction
Would be great with taco seasoning and/or roasted tomatoeshttps://blog.myfitnesspal.
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WfF9wsRokuKXNZKXonjHpfsX56uktWqeygYkz2
EFye%2BLIHETpodcMTsFiN6%2BTFAwTG5toziV8R7DBLM153N8QXRTg Would be great with taco seasoning and/or roasted tomatoes
https://blog.myfitnesspal.
com/vegetarian-spaghetti-squash-boat/?
utm_source=mfp&utm_medium=email&utm_ca
mpaign=recipes20150406&mkt_tok=3RkMMJW
WfF9wsRokuKXNZKXonjHpfsX56uktWqeygYkz2
EFye%2BLIHETpodcMTsFiN6%2BTFAwTG5toziV8R7DBLM153N8QXRTg
Number of Servings: 2
Ingredients
-
1 cup, chopped or diced Broccoli, fresh
1 cup, pieces or slices Mushrooms, fresh
0.50 cup, chopped Onions, raw
4 cup Spaghetti Squash
0.50 cup, chopped Peppers, sweet, red, fresh
1 cup Bush's, Black Beans
0.50 tbsp Extra Virgin Olive Oil
4 oz Soy Cheese
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 1/4 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.
Serving Size: 2
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 1/4 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.
Serving Size: 2