spaghetti squash boats

These Vegan Creamy Mushroom Spaghetti Squash Boats are a hearty and comforting plant-based meal, perfect for a weeknight dinner! The spaghetti squash is roasted in the oven, and the creamy mushroom mixture is made on the stovetop with a handful of super flavorful ingredients. You&#x27;d never ever know the mushrooms were dairy free and vegan - they&#x27;re SO incredibly rich and creamy!

Vegan Creamy Mushroom Spaghetti Squash Boats

spaghetti squash,

olive oil

salt and pepper

shallot,

garlic,

coconut cream*

nutritional yeast

miso paste

tahini

apple cider vinegar

dijon mustard

soy sauce

salt, plus more to taste

pepper, plus more to taste

flat-leaf parsley

chives

Begin by making the spaghetti squash. Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. Rub the cavities of the spaghetti squash with olive oil and season with salt and freshly cracked pepper. Place cut side down on the baking sheet and bake for 45 minutes, or until the squash starts to cave in on itself, and the threads easily pull away from the skin. Scrape the threads away from the skin, suign a fork, keeping them inside the squash for serving.

While the spaghetti squash is baking, make the creamy mushrooms. Heat a large skillet over medium heat and add the olive oil. Once hot, add the shallot and garlic and sauté for 30 seconds - 1 minute or until fragrant. Increase heat to medium-high, add the mushrooms and sauté, stirring frequently, for 10-15 minutes, until the mushrooms have released their moisture and are starting to turn golden brown on the edges.

While the mushrooms are cooking, whisk together the sauce. In a medium bowl, combine the coconut cream, nutritional yeast, miso paste, tahini, apple cider vinegar, dijon mustard, soy sauce, salt, and pepper and whisk until smooth and creamy. Once mushrooms are finished cooking, add the sauce and continue to cook for another 1-2 minutes, stirring frequently, to thicken the sauce and heat it through. Season to taste with additional salt and pepper if desired.

To serve, spoon the creamy mushroom mixture into the spaghetti squash boats and top with fresh parsley and chives. Season generously with freshly cracked black pepper and serve!

This easy vegan garlic spinach and feta cheese Spaghetti Squash recipe is the best healthy and delicious comfort food for fall! These stuffed squash boats are cheesy, creamy, dairy-free, gluten-free, loaded with vegetables, and even low-carb!

Spinach Stuffed Spaghetti Squash

spaghetti squash

olive oil (divided)

garlic

oz spinach (200 grams, fresh or frozen)

dairy-free cream cheese

salt and pepper (to taste)

vegan feta cheese (150 grams, optional)

dairy-free cheese (75 grams, grated, optional)

Parmesan

pine nuts

thyme

Preheat oven to 400°F (200°C).

Use a sharp knife to cut the spaghetti squash in half lengthwise. Then use a tablespoon to scoop out the seeds.

Rub the insides of each squash half with a little bit of olive oil, then place them cut side down on a baking dish or sheet. Bake for about 40 minutes, or until tender and easily pierced with a fork. Cooking time varies depending on the size of your squash. A small squash is done sooner (30 mins) than a large squash (60 mins).

Once squash is done baking, set aside until it is cool enough to handle. Then fluff the interior with a fork to get a spaghetti-like texture.

Cook Spaghetti Squash

In a skillet or saucepan, heat a drizzle of olive oil over medium-high heat. Add the garlic and sauté for a minute, stirring, until fragrant. Then add the spinach and cook for a further minute until wilted. Drain any excess liquid as needed, then stir in the vegan cream cheese (or cashew cream*) to combine. Season with salt and pepper to taste.

Spinach Cream

Add the spinach cream into each squash boat and stir to mix. Top with vegan feta and additional grated dairy-free cheese or vegan parmesan, if desired.

Bake at 356°F (180°C) for 8-10 minutes, then turn your oven to broil and bake another 3-5 minutes or until hot, cheesy and slightly golden-brown on top.

Serve immediately while hot with toasted pine nuts and fresh thyme on top!

Stuffed Spaghetti Boats

With a flavorful sauce, tender meatballs, and bubbly cheese, these spaghetti squash boats make for a deliciously comforting dinner!

Spaghetti Squash Meatball Boats

extra virgin olive oil

coarse sea salt

black pepper

mozzarella cheese*

Chopped fresh flat-leaf parsley (for garnish)

beef

onion (minced)

garlic (finely minced)

sea salt

oregano

basil

parsley

onion

garlic (minced)

tomatoes

oregano leaves

thyme leaves

bay leaves

salt

red wine

Preheat the oven to 400°F.

Cut the spaghetti squash in half lengthwise, scoop out the seeds with a spoon, and place the halves cut side up on a rimmed baking sheet. Bake for 45 to 60 minutes, until the strands of the squash easily pull away from the shells with a fork.

While the squash is cooking, make the meatballs: add the ground beef, onion, garlic, and seasonings to a large bowl, then work the mixture with your hands until the ingredients are fully incorporated.

Line a rimmed baking sheet with parchment paper, then form the meatballs into 1-inch balls and place on the baking sheet. Bake at 400 F for 18 minutes. Note: you can bake the meatballs at the same time as the spaghetti squash, just make sure to place the meatballs on the rack above the squash.

While the meatballs bake, add the olive oil in a pot over medium heat. Once hot, add the onion and garlic and sauté for 3 to 4 minutes, until the onion is translucent and the garlic is fragrant.

Add the remaining ingredients to the pot and stir to combine. Bring to a boil to cook the alcohol off the wine, then reduce the heat to medium-low and cook, stirring occasionally, for 5 to 7 minutes, until the sauce is bubbling and slightly reduced.

To assemble the boats: remove the spaghetti squash from its shell and toss the strands with the sauce, then scoop the spaghetti squash back into the shells on a rimmed baking sheet. Place the meatballs on top of the spaghetti squash, then sprinkle with the mozzarella cheese. Return to the oven to bake at 400 F for an additional 10 minutes, until the cheese is browned and bubbling.

Garnish with fresh parsley and serve!

My stuffed spaghetti squash boats are cozy, cheesy, and low carb, with layers of beef marinara, creamy ricotta, and melty mozzarella.

Stuffed Spaghetti Squash

Spaghetti squash

tsp Olive oil ((divided))

Sea salt

tbsp Olive oil ((divided))

Garlic

lb Ground beef

tsp Sea salt

Black pepper ((or more if you like it spicy))

Marinara sauce

Italian seasoning

Ricotta cheese ((whole milk

parmesan cheese

Olive oil

Mozzarella cheese ((shredded, divided))

Preheat the oven to 425 degrees F. Cook the spaghetti squash in the oven like this.

Meanwhile, heat the remaining tablespoon of oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.

Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes. If it&#39;s done before the squash is ready, cover to keep warm.

Meat Layer

Meanwhile, stir together the ricotta cheese, parmesan cheese, and a tablespoon olive oil in a large bowl. (The bowl should be large enough to add the spaghetti squash strands later.) Set aside.

Cheese Layer

When the spaghetti squash is done cooking, take it out of the oven, but leave it on at 425 degrees F (218 degrees C).

Cut the squash in half lengthwise (if you cooked it whole and it is not cut yet). Place open side up onto the baking pan and use a fork to release strands.

Transfer the spaghetti squash strands into the large bowl with the ricotta and parmesan cheeses. Mix together. Season with sea salt to taste.

Stuff the spaghetti squash mixture back into the empty shells on the baking pan. Top with beef marinara mixture. Sprinkle shredded mozzarella on top. (If desired, you can create several thinner layers of each mixture, but I usually keep it simple with just one of each layer.)

Return the lasagna spaghetti squash boats to the oven for about 10 minutes, until the cheese melts.

Assembly

I love squash (wish it was available year round). This recipe is absolutely delicious! Thank you for ALL your wonderful recipes!  I'm going to try your squash soup next!

This recipe is terrific.I try and always do low carb and you can use spaghetti squash in Place of noodles or any kind of pasta. I made it with sauce and meat without meat without cheese with cheese and no sauce. Spaghetti Squash is absolutely the bomb terrific.  And I've been using spaghetti Squash for probably 10 years. My mother is the one who introduced me to spaghetti Squash. I also found if I got a big one poke it with fork and put in microwave for a few min, easier to cut.

Quick and easy. Very good, definitely worth a try. I use the microwave for the squash to speed it up. Cut  squash in half, lay cut side down, add 1 inch water to bottom of casserole and microwave on high for 10 to 15 minutes.

So fast and easy. Definitely worth a try. Loved it.

I have made this recipe several time with beyond meat and Italian turkey meat.  I also substitute the ricotta with vegan cream cheese because my family is lactose intolerant and sometimes I cannot find vegan ricottas. It works perfect!  Love this for my Daniel Fast especially when I use Beyond Meat.

This recipe was delicious! I didn't put the filling inside the squash though. I mixed it together in a bowl and took it to work for lunch during the week. I had several requests for the recipe. I will definitely male it again. This was my first successful spaghetti squash. I bought another one this weekend to make this recipe again.

I used a fairly large spaghetti squash, which was a bit tough to cut, but I was determined to do it!!  And I did!! This was an easy recipe and so delicious.  2 halves can easily feed 6 people.  I loved it!  My husband loved it too!  Thanks for this recipe!  I will definitely make it again!

I forgot to buy ricotta so left it out and even so it was still delicious! Definitely making this again!

Wasn’t sure at first if I’d like it, but I figured I’d give it a try and I’m so happy I did. This is absolutely wonderful. I love it.

Absolutely amazing! This has become a staple in my house!

Easy delicious &amp; very filling! I loved it so much I have shared with friends. I too layered the filling. Turned out wonderful. Thank you.

No one is missing pasta anymore!  Easy and simple to follow recipe. Dinner was delicious! I only use shredded lactose free Tex-Mex cheese and added some Romano cheese on top (as I didn't have ricotta). Loved this recipe.

This was absolutely phenomenal! Honestly better than real lasagna with noodles!! I cut my squash long ways in half with a cheap pumpkin carver saw which worked really well. Sprinkled with olive oil, salt/pepper and garlic powder and baked at 425 for 55 mins.  I followed the rest of the recipe pretty close but used cottage cheese instead of ricotta. I did not stuff the shell but instead meal prepped 5 separate containers and layed them evenly. (I did use a little extra cheese and Raos marinara because I had a large spaghetti squash). It is SOOOOO GOOD! I can't wait for lunch again tomorrow!!

https://content.jwplatform.com/videos/wS5m3KdG.mp4

Low Carb Stuffed Spaghetti Squash Lasagna Boats Recipe With Meat - Low carb spaghetti squash lasagna boats with meat are easy & delicious! This lasagna stuffed spaghetti squash recipe is healthy comfort food in one meal.

Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes. If it's done before the squash is ready, cover to keep warm.

Low Carb Stuffed Spaghetti Squash Lasagna Boats Recipe With Meat

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