This post may contain affiliate links. Please read our disclosure policy.
These veggie spaghetti squash boats are vegetarian, with kale, mushrooms and goat cheese. So packed with flavor and super healthy!
Hi guys, Hiiii. Yes, it is spaghetti squash. Did you think we would get through January without another spaghetti squash recipe? Because if you did, you were wrong, my friends. If you have been reading this blog for any length of time, you know how I feel about spaghetti squash. It is love. Heart eyes emoji kind of love. This is probably why my husband has started claiming he doesn’t really like spaghetti squash. He’s jealous. Luckily, he has nothing to worry about because spaghetti squash and I only have PLATONIC feelings for each other.
The other reason my hubs isn’t as big of a fan of spaghetti squash as I am is that his one true food love is pasta. I see pasta as a vehicle for the sauce and toppings, most of the time. I like it because it is simple and easy and you can dress it up with sauce or veggies or meat and you have a meal. And in that respect, spaghetti squash is a perfect pasta sub. But if you love pasta because you love the carby, pasta taste? Yeah, spaghetti squash isn’t going to cut it. I get that. So if you want to use pasta instead of spaghetti squash, I will fully understand, and also my husband might want to come over for dinner?
This veggie spaghetti squash boat is similar to the sausage and kale spaghetti squash boat I posted a few months ago, except it is vegetarian, yay! Perfect for our veggie friends, or a meatless monday. Although I do eat meat, I try to eat meatless at least once a week, if not two or three times. I also went with goat cheese on this because goat cheese and mushrooms are soooo good together.
I love this veggie spaghetti squash boat on a cold day because it is warm and filling, while still being healthy.
Oh, and did I mention it tastes good? I mean shallots, garlic, mushrooms and goat cheese bring some pretty serious flavor. And I used my easy 20 minute classic marinara, which is pretty flavorful itself, but you can use your favorite marinara sauce. If you microwave your spaghetti squash (see my full instructions HERE on how I like to prepare spaghetti squash) and already have your marinara sauce on hand, this only takes about thirty minutes to make. Quick, easy and healthy, the trifecta!
Veggie Spaghetti Squash Boats
- 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
- red pepper flakes
- 1/2 teaspoon dried oregano
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
So are you a pasta person or are you totally cool with spaghetti squash making a regular appearance in your life?