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Spaghetti Squash Boats

Spaghetti Squash Boats

This is a spin on spaghetti for a fun vegan dinner. The elimination of animal products makes pasta a popular addition in a vegan diet, a good source of carbohydrates, and a small amount of protein depending on the ingredients of the noodles you choose. However, it can be a welcome change tore place the pasta every now and then with a new veggie. Spaghetti squash is easy to find in any grocery store, and easy to prepare. It can be paired with a variety of sauces and toppings, just like traditional pasta.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dinner, Main Course
Cuisine American, Italian, Mexican
Servings 2 people
Calories 241 kcal

Equipment

  • Baking sheet
  • Parchment paper
  • Chef’s knife
  • Cutting board
  • Spoon
  • Fork
  • Wooden spoon
  • Measuring spoons
  • Liquid measuring cup
  • Medium pot

Ingredients
  

  • 1 ea medium spaghetti squash
  • 1 tbsp avocado oil
  • 5 g Salt & pepper to taste
  • 2 tbsp nutritional yeast
  • 1 cup Newman’s Own Tomato & Basil Bombolina or pasta sauce of choice Additional vegetables of choice

Instructions
 

  • Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.
  • Using the chef’s knife, cut the spaghetti squash in half lengthwise
    1 ea medium spaghetti squash
  • Use a spoon to scoop out the seeds and center of each half and discard.
  • Rub the flesh of each half of the spaghetti squash with the avocado oil, and lightly sprinkle with salt & pepper.
    5 g Salt & pepper to taste, 1 tbsp avocado oil
  • Lay each half of the spaghetti squash, flesh side down, on the parchment-lined baking sheet and place in the oven on the middle rack for 30 minutes.
  • While the spaghetti squash bakes, add the pasta sauce and any desired vegetables to the pot.
    1 cup Newman’s Own Tomato & Basil Bombolina or pasta sauce of choice Additional vegetables of choice
  • Warm the sauce over medium heat on the stove, stirring occasionally.
  • Remove the squash from the oven, and carefully flip each half so that the flesh is up.
  • Return the squash to the oven and bake for an additional 15 minutes.
  • Turn the stove heat to low so as not to burn the sauce, and stir occasionally.
  • Remove the squash from the oven and allow to cool for several minutes.
  • While the squash is still warm, carefully scoop out the flesh and add to the pot, keeping the peels.
  • Stir with a wooden spoon to combine.
  • Return the squash and sauce to the hollowed peels and top with nutritional yeast.
    2 tbsp nutritional yeast
  • Serve warm.

Notes

Nutrition Facts:

Calories: 241, Fat: 12g, Carbs: 32g, Protein: 6g
Keyword Spaghetti Squash Boats, vegan, Vegan recipes