Vegetarian Spaghetti Squash Boat


Vegan Stuffed Spaghetti Squash Boats | Healthy Easy Dinner Ideas | Low-Carb GlutenFree Pasta |

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Spaghetti Squash Boats | Vegan random recipe | Using ingredients that are about to go bad

Video taken from the channel: Graciie Vegan


Vegan Spaghetti Squash Boats

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Video taken from the channel: Ashlyn Olga


Vegan Spaghetti Squash

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Low Carb Stuffed Spaghetti Squash Lasagna Boats Recipe With Meat

Video taken from the channel: Wholesome Yum


Spaghetti Squash Boats Easy Meal Prep Healthy Dinner Recipes! Mind Over Munch

Video taken from the channel: Mind Over Munch

These vegetarian spaghetti squash boats make for one delicious plant-based meal. They’re high in protein, have zero grains and a healthy dose of fiber to help keep you full! Making these for leftovers?

No problemo! The boats will stay good in the fridge for at least 4 days and can be reheated in the microwave or stove. For the spaghetti squash enchilada boats: Preheat oven to 425 degrees. Brush spaghetti squash with one tablespoon olive oil and sprinkle with salt and pepper. Place squash cut side down on a baking sheet and bake for 60 minutes, or until squash is tender.

Meanwhile, make the enchilada sauce. Vegetarian Spaghetti Squash Boats are the ultimate healthy comfort food made whole simple ingredients just right for a weeknight. Vegetarian Spaghetti Squash Boat. Ingredients.

1 small spaghetti squash (approx. 5-6 cups raw) 1 teaspoon olive oil; 1/2 medium yellow onion, diced; 1/2 medium red bell pepper, diced; 1 tablespoon minced garlic; 1/2 teaspoon Italian seasonings; 1 cup sliced mushrooms; 1 cup broccoli florets; 1 cup canned black beans, rinsed and drained; 1/2 cup cheddar cheese. Vegetarian Stuffed Spaghetti Squash Boats are a delicious, meat-free option stuffed with creamy veggies and cheesy goodness.

This dish is great for any time of year, and even boasts some healthy prebiotics and probiotics. How to Make Italian Spaghetti Squash Boats. Slice the spaghetti squash in half lengthwise.

Rub the skin with a little olive oil, salt, and pepper. Place each half flesh-side down on a lined baking sheet. Pop in the oven for 30-45 minutes, or until tender. Use a fork to pull the stringy spaghetti squash away from the skin.

These veggie spaghetti squash boats are vegetarian, with kale, mushrooms and goat cheese. So packed with flavor and super healthy!Pesto Vegetarian Spaghetti Squash Boats is pesto spaghetti squash tossed with mushrooms, white beans, and plenty of cheese. It’s a hearty vegetarian dinner!

Turn spaghetti squash into a meatless meal with this recipe for stuffed spaghetti squash lasagna bowls. Made with vegan ricotta and hemp parmesan. These Vegetarian Lasagna Spaghetti Squash Boats will rock your world.

It’s super filling and each boat is packed with several cups of mushrooms, onions, and spinach!

List of related literature:

For a vegetarian version of this flavorful dish, we loved the idea of pairing butternut squash with the warm spices.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Spaghetti Squash Boats Topped with Italian “Breadcrumbs.”

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Once you have a vegetable cooked, you can cook a pound of pasta in the same water and use the boiled vegetable to make a wonderfully sedate, dignified sauce by adding a little of the pasta water, good olive oil, and freshly grated cheese.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

This is an appetizing meatless pasta dish.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Well aware that most vegetarian pasta recipes feature a flavorless, boring pile of starch, randomly studded with bland vegetables and topped with a mound of low­quality grated cheese, we set out to develop vegetarian pasta recipes with big and intense flavors that would also be easy to make.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

This recipe calls for cooked spaghetti squash, so the day before you make these, just pop a spaghetti squash in the oven, and roast it (see note below).

“The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance” by Rockridge Press
from The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance
by Rockridge Press
Callisto Media Incorporated, 2015

Simply brush the cut side of the spaghetti squash with a little olive oil and season with salt and pepper.

“Air Fry Genius” by Meredith Laurence, Jessica Walker
from Air Fry Genius
by Meredith Laurence, Jessica Walker
Walah! LLC, 2017

Or whip up my delicious Ribbon Pasta Salad: Use a vegetable peeler to create long pasta-like zucchini strands, and toss with a squeeze of lemon juice, a touch of grated Parmesan (if you’re not sensitive to dairy), and preferred seasonings to taste.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

WHY THIS RECIPE WORKS: For a hearty vegetable lasagna with bold flavor, we started with a summery mix of eggplant, zucchini, and yellow squash.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

There are tons of sea veggie choices, so make sure you explore your options!

“Vegan Pregnancy Survival Guide” by Sayward Rebhal
from Vegan Pregnancy Survival Guide
by Sayward Rebhal
Book Publishing Company,

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • You are brilliant! This channel will have over a million subscribers if people tell their discerning friends about how truly clever you are with every day ingredients.

  • My boyfriend loved this! He ate ate all of the Squash insides and just left the bare minimum skin lol Thank you for making these recipes!

    I’m trying to incorporate more veggies because I feel like grains and protein are usually half of our meals. Your recipes help so much!

  • Oh wow these are fantastic ideas! Easiest way to get my friend to have more veggies for lunch, especially since I make a salad once a week! I’ll have to get him to make these for his kids as well. Now I gotta go see if walmart has these (never had it before lol)

  • MICROWAVE????????? YOU JUST KILLED ALLLLLLL OF THE NUTRIENTS, ENZYMES, MINERALS and invited CANCER into your meal……Smh Smh Smh Smh Your whole point of eating healthy was just DESTROYED!


  • Loved all your ideas for spaghetti squash! I also eat it like spaghetti, once cooked I put it in a bowl and top it with skinned, chopped, seeded fresh tomatoes, mixed with Olive oil, salt, a little pepper, 1 finely chopped garlic if you like it, chopped basil and freshly grated parmesan cheese on top. Very low in calories..��. Not so low in calories is a spaghetti squash jam I make, with walnuts in it, delicious by itself with a little whipped cream on top, over bread, pancakes and cakes..

  • Off topic but your hair color is perfect! I always set out to get these colors but it’s over $100 so I just stay with solid DIY colors. So pretty though!

  • I made the pizza version last night and it was delicious. My daughter loved it too and it kept us satisfied all evening. Thank you, great stuff!

  • I’m so so glad for this. I just bought a spaghetti squash for the very first time and I have no clue what to do with it. I have been wanting to find a really good recipe. Thank you!

  • Wtf i thought this was a Vegan channel!!!?!?!!??????? that was the flesh of INNOCENT ANIMALS WHO WERE MURDERED!!! how dare u!!!!!!!! ��������

  • I am on low carb, low sugar diet. Can’t eat dairy so have to substitute other good flavors. I used this instead of pasta for my favorite pasta salad. I included artichoke hearts, smoked oysters, sliced black olives, capers, green onions, canned chicken breast, cherry tomatoes, zesty Italian dressing. Yummy. Ingredients can be changed up according to personal taste.

  • hi there,i just saw ur video..n the pizza squash looks very actually looking for a non carbs diabetic n no carbs n sugarmy doctor recomended me..i need to watch what i eat so my baby can come out gonna try these squash recepies..thanks

  • Never had spaghetti squash before. That looks sooo delicious, but why am I watching this at midnight and being so hungry. I must try this recipe soon.

  • I just watched your video. I’ve got a spaghetti squash (which I’ve only made once a long time ago). I’m trying to lose weight and I saw your video. I’m going to try your pizza one since I also have mushrooms, peppers, and onions. I also have the rest of the ingredients. It looks good.

  • Yes you did not vilify CARBS. Carbs are great if you like being over weight and having high blood sugar and inflammation of you body tissues and the accompanying aches and pains that causes. There’s more wrong with a carb filled diet but that’s enough for now. Good day!

  • If your knife broke while cutting a squash, either the knife was defective, or was being used incorrectly. I BATON my squash with a nightstick, using a big 9” Furi chef’s knife.

  • I hope you don’t mind but I recommended your channel to some patients of mine who have really bad diets and needed some help learning how to cook. I love how you use real food not biochemistry. I just wanted to say thank you for being a great resource for people. Also my husband loves your videos. Who know? Maybe he might get brave and try to cook something!

  • You are the best! I’ve done a lot of your recipes and they all come out delicious!!! I’m doing the salad one today for dinner, changing and adding some other ingredients, but thank you so much for the ideas:)


  • Ма ти луда ли си ма? Ма как може да не искаш да ядеш спагети? Ма те се пипат. Те се чувстват. Те се обичат и обгрижват. Стига с тези веган тикви. И спагетите са веган ма. Ти какво се опитваш да докажеш с това видео? Ма те ги правят в Италия. Те са страхотни. Аз не разбирам, кой би гласувал за Бойко. Може би някой като теб.. СПАГЕТИ СПАГЕТИ СПАГЕТИ.

  • Ooh, you should try with cheddar cheese, bell peppers, onions, mushrooms and Italian sausage. Though I must confess I do add a little bit of thin noodles to help trick myself into thinking I’m eating a hefty portion of pasta but just a little.��

  • Omg! I am so glad that I have found you. I was looking for recipes for spaghetti squash, and I got a whole lot more. I just subscribed to your channel. I am going to enjoy it.

  • I don’t know how one boat is one serving?? When I took out all flesh from a medium spaghetti squash, I had enough for 6 or more servings.

  • I loved how straight forward and easy you explained everything. All of this looks absolutely yummy and I can’t wait to give it a go myself. Thank you!

  • How are you gonna put healthy in the title but yet use oil a TON of dairy(in the first recipe) and meat.. that’s not healthy at all.

  • My 6 year old daughter is excited to try these…especially the pizza one. She would also like to know how you did the yin and yang with the salt and pepper. Thank you for sharing.

  • I tried this idea tonight for dinner, and we LOVED it! One spaghetti squash is perfect for two people! It’s like a mini-casserole!! I used shredded chicken breast, broccoli, and shredded cheese, olive oil, s&p! These ideas are great! Thank you for the video! I gave it a thumbs up! ������

  • I want to try all of them, they look delicious. You are amazing. Thank you for posting. I’ll keep this in my history so when I go to make it, I can look back. The thing I might forget is to poke and nuke for 5 minutes.

  • I watch your videos and always appreciate the time and effort you take to create them. You are one of most underrated food channels out on YouTube but you are so versatile and so caring. I know you are going to get the chance to reach out to more of us that need to be educated on the food we consume. I loved your cereal video and how you went through so many boxes, dissecting and explains them. Thank you for all that you do!

  • LOL!! I broke my cutting board! Have it in the oven now and now I know to put it in the microwave first. I was cracking up when you said you broke your knife!

  • how do you serve it do you cut the whole squash into pieces and then serve? Obsessed with your videos currently watching to help me calm down from a panic attack and its working amazingly! thank you Alyssia!!