Happy Meatless Monday! Now that it is officially fall, I am excited to start sharing some of my favorite autumnal recipes with you all. Just a side note, I have a philosophical boycott of all things pumpkin until October 1st. Things are a little pumpkin crazy of late! Anyway, today I am sharing one of my favorites with you, Southwestern Spaghetti Squash Boats. So please jump in and join Tina and I for Meatless Monday.
I love love Spaghetti Squash! It’s really so easy to make and very versatile. Removing it from the shell and mixing in lots of veggie goodness before stuffing it back in is my favorite way to enjoy it.
A couple of cook’s notes:
-I find it easiest to cook the spaghetti squash in the microwave. I cut them in half, scrape out the seeds and place them face down in a casserole dish. Add about 2 inches of water and cover with plastic wrap. Microwave until soft and squash can be removed with a fork approx. 10-14 min.
-When removing the squash, take care not to scrape down too far as it will cause the “boats” to be unstable and break.
-The cheese can easily be left off of top for a vegan alternative. These are a great balance of protein and carbs.