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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
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.
Nutrition
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?
Some more spaghetti squash goodness….
Sausage and Kale Spaghetti Squash Boats
Spicy Peanut Tofu and Spaghetti Squash
I absolutely love stuffed squash and this version looks divine!
Thank you Megan! Spaghetti squash is one of my favorites!
I see so many great spaghetti squash recipes lately and I am getting frustrated because I haven’t seen any to buy this season… I have searched in every supermarket I know… I am pinning this for better times.
That would frustrate me too! They were almost impossible to find this summer, but in the fall and winter they have been abundant here. I wonder if they had a problem with the crops over there? That happened with pumpkins here in the US a few years ago, it was a huge bummer. I hope you find some soon Adina!
I just love spaghetti squash boats! There is something about them that is just so fun! And this filling! The goat cheese! Love love love!
Thank you Ashley! They are so fun, right?
Oh wow, you put me to shame with the spaghetti squash, would you believe I’ve never tried it? Every one of these dishes looks so good, I can see I’ve got some catching up to do :/
I hope you try it Sue! I really like it, it is so versatile!
This is a delicious way to eat spaghetti squash. Boats are so fun and these are super healthy!
Thank you so much Kathy!
This looks extremely delicious!
Thanks so much Ashlyn!
Yet another thing we have in common – spaghetti squash lovin’! These boats look delicious girlfriend! I eat meatless pretty often as well, and these boats don’t need no meat! 😉 LOVING the goat cheese in here… because YES to all things with that cheese! I definitely need to make these boats soon! Cheers, girlfriend! <3
Yes, spaghetti squash twins! I’m so glad that you agree, and your SS alla vodka is definitely on my list of things I need to do with spaghetti squash. Thanks Cheyanne!
This is such a great idea! I love those squash boats-they’re so fun!
Thank you so much Shelby! I think they look pretty cute in the boats too 🙂
Girrrl, you know I’m lovin that this is meatless! What is it with our guys? Rob turns his nose up at just about any squash.. I don’t get it. So I don’t make it as much, but he’s gotta get ready. I’ve got squash overload since before Christmas due to our CSA. I put a few on the porch for safe keeping and for the first year ever, the raccoons got them (it was a mess, but I was happy they enjoyed them). Rob is grateful too. A few less squashes he has to eat! : / I love this recipe, Meghan… and, so easy to make. Happy New Year my dear!! Thank you for this! xo
OMG, those raccoons! Little rascals. I don’t know what the deal is with guys and spaghetti squash, this is turning into a pattern. What CSA do you belong to? I have been wanting to join a CSA again since moving to the Seattle area but haven’t settled on one yet.
I love the combination of veggies here, from the kale to the mushroom to the spaghetti squash! I once tried ss as a pasta sub and it kind of turned me off of it for a while because I missed that carby taste. But you’re totally right, you need to think of it as something different and not a substitute because it’s actually really good! I’d love to try it like this!
I think if you have an off experience it can kind of make you not want to try it again. If the spaghetti squash is overcooked it gets mushy and kind of gross, so that can be a real deterrent for trying it again. And it is no pasta, for sure, but it is it’s own great thing! I hope you try it, let me know if you do!
These spaghetti squash boats looks INCREDIBLE! I love spaghetti squash and always use it in place of regular pasta noodles. My hubs on the other hand isn’t on board but that’s okay because more for me 🙂
Thank you Kelly! I’m glad you like it as much as I do! I am sensing a pattern with men and spaghetti squash. Hmmmmmm…..
OMG I love how you, Cheyanne and I are all totally rockin’ the spaghetti squash this week! It’s like we had food blogger telepathy! 😉 Your squash looks fantastic dear! I adore crimini mushrooms. 🙂
Psychic! We know what’s up. And what’s up is Spaghetti Squash. Because it is awesome 🙂
What a healthy and tasty dish! I love how you packed all these nutritious ingredients into this yummy comforting goodness! And I can totally imagine how well the goat cheese goes with all these vegetables, when it’s freshly cooked right out of the oven!
Thank you so much Melanie!
Wow! What a neat idea! I have never even heard of spaghetti squash but I seriously feel like I’ve been missing out. Never mind if the hubs doesn’t like it, more for you! I’ve been on the hunt for tasty healthy recipes so I think I’ll have to give this a go! x
I think they are not easy to find in Australia YET, but I bet they will be soon! They exploded in popularity here in the US in the last five years, so I have a feeling they will do the same there. Thanks Jess!
Meghan – I have never tried spaghetti squash before – I don’t know what is wrong with me, I just tend to pass it by when I see it at the market – maybe because I think it’s difficult to prepare but I see from your recipe that it is pretty straightforward. I will now have to change my ways and get one because this looks great – mushrooms and goat cheese are so awesome together. Looking forward to trying this.
Thank you Geraldine, I hope you try it! It is one of my favorites.
I don’t really like boats (being rather prone to sea sickness), but I’m totally digging these ones Meghan!! 😉 It’s interesting that apparently at this time of year where you are, it’s all about the spaghetti squash! The thing is, I don’t even know if spaghetti squash actually exist here. I just google imaged it and I have never seen a vegetable like that for sale 🙁 WHY? I want to make this! I love the idea of making noodly strands out of a vegetable!! We have Butternut pumpkin, which looks similar in appearance, but is most definitely not the same thing. In the meantime, I guess I can just ogle at your beautiful pictures!! I’m loving the goat’s cheese/mushroom flavour choice here, too – just the best!! 😀
You know, I think that spaghetti squash has only gotten really popular in the US in the last 5 years or so. I think many people (including me) had not heard of it before that. So it might start to be more available soon there, keep an eye out! It is popular in the fall and winter here, but it is sually available year round. Thank you Lisa!
Oh that’s really interesting! I just assumed it had always been popular over there for some reason. My impression is that we’re definitely behind you guys when it comes to all types of trends, food included. I will keep my eyes peeled! I’m always at the local markets on a Saturday morning, and they have all the less mainstream fruit and veg that the supermarkets don’t carry, so hopefully spaghetti squash will pop up there sometime soon! Thanks Meghan 🙂
My fella doesn’t like spaghetti squash either — well, he’s fussy ’bout it. Eye roll.
Ah well, more for me! Lately I have been seeking ways to put kale in all things, but I hadn’t thought to put in spaghetti squash. Veggies on top of veggies, soooo good.
Plants on plants on plants. As I say. And I seriously put kale in alll the things, I am afraid you guys are going to get sick of kale recipes. I don’t know what is is with guys and being anti spaghetti squash. I love it!
You read my mind! I was gonna make spaghetti squash tonight for dinner, but had no idea what to top it with. Now I do. Thank you.
Yay! Spaghetti squash FTW! I hope you love it!