5.0 from 12 votes
Veggie Spaghetti Squash Boats
These veggie spaghetti squash boats are vegetarian, with kale, mushrooms and goat cheese. So packed with flavor and super healthy!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 Servings
Calories: 253 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 spaghetti squash about 3 pounds
- 3 shallots diced
- 8 ounces crimini mushrooms sliced
- 2 tablespoons olive oil divided
- 1 bunch kale center stem removed and roughly chopped (about 4-6 cups)
- 4 garlic cloves pressed or finely minced
- 1 cup Easy 20 Minute Classic Marinara Sauce click HERE for recipe or your marinara sauce of choice
- 2 ounces soft goat cheese chevre
- salt
- pepper
- red pepper flakes
- 1/2 teaspoon dried oregano
Instructions
- Preheat oven to 350°F.
- Prepare spaghetti squash by cutting of ends and slicing in half lengthwise. Scoop out the seeds in the center. Place face up in a microwave safe dish and microwave for 12-20 minutes, until spaghetti squash is cooked and easily shreds into "noodles" with a fork. When cooked, allow to cool a bit, then shred the flesh into "spaghetti noodles", remove from the shell but set the shells aside to use later.
- Mix one tablespoon of olive oil with the garlic and set aside.
- While spaghetti squash is cooking, heat one tablespoon of oil in a saute pan over medium heat. Add the shallots and mushrooms, season with salt and pepper and cook, stirring often, until mushrooms are browned and shallots are softened, about 7-10 minutes.
- Add the kale, and the garlic/oil mixture, along with a pinch of red pepper flakes, oregano, and season with a little more salt and pepper. Stir to combine.
- Sauté for about 5 minutes, until kale is wilted but still bright green.
- Remove half of the kale mixture and set aside. Add the spaghetti squash to the remaining mixture and combine. Add the marinara sauce and stir to coat.
- Spoon the spaghetti squash/kale back into the shells. Top with the remaining kale/mushroom mixture. Break the goat cheese into pieces on top.
- Bake in the oven for about 15 minutes, until the kale is starting to get crispy and the goat cheese is softened and starting to brown.
- One boat is two servings.
Cup of Yum
Nutrition Information
Calories
253kcal
(13%)
Carbohydrates
33g
(11%)
Protein
10g
(20%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
7mg
(2%)
Sodium
446mg
(19%)
Potassium
1121mg
(32%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
7395IU
(148%)
Vitamin C
92.2mg
(102%)
Calcium
210mg
(21%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 253
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 446mg | 19% |
| Potassium | 1121mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 7395IU | 148% |
| Vitamin C | 92.2mg | 102% |
| Calcium | 210mg | 21% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.