Vegetarian Spaghetti Squash Casserole Boats
Vegetarian Spaghetti Squash Casserole Boats are stuffed with a creamy vegetarian spaghetti squash casserole. This vegetarian spaghetti squash recipe is the perfect cozy fall dish.
Ingredients
- 1 spaghetti squash, halved
- 1-2 Tbsp olive oil
- 2 Tbsp butter
- 8-10 ounces white button mushrooms
- One artichoke, diced or use one 6-8 oz can
- 1 cup cauliflower, diced
- 1 cup edamame soybeans
- 2 cloves garlic, minced
- 1/3 cup plain yogurt I used full fat
- 3 Tbsp plain cream cheese
- ¼ cup cheese I used shredded parmesan
- ½ tsp sea salt
- ½ tsp paprika
- 1 Tbsp italian seasoning
- ½ tsp garlic powder
- 1/2 tsp chili powder, optional
- salt and pepper, to taste
- Parsley, optional
- 1/3 cup breadcrumbs
Instructions
- Preheat oven to 400
- Cut spaghetti squash in half, carefully. I like to microwave it for a few minutes to soften it up before cutting.
- Using a large spoon, scoop out seeds. Save these to roast later!
- Coat open ends with olive oil, salt and pepper and place face down in the oven for 35-45 minutes.
- While the squash is cooking, prepare your filling. Add butter to skillet over medium high heat. Add mushrooms, artichokes, cauliflower and edamame to skillet.
- Next, add garlic, yogurt, cheese, cream cheese, shredded cheese and seasonings. Saute until mushrooms are tender and sauce starts to bubble.
- Once spaghetti squash is done, scoop squash out and add to stuffing mixture. Add stuffing mixture back into squash boats and cover with breadcrumbs. Throw back in the oven for 5-10 minutes or until breadcrumbs are golden brown.
Equipment
Nutrition
Serving: 1Calories: 461kcalCarbohydrates: 49gProtein: 23gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 12gCholesterol: 34mgSodium: 617mgFiber: 18gSugar: 17g
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