Vegetarian Spaghetti Squash Boats are the ultimate healthy comfort food made whole simple ingredients just right for a weeknight. Special thanks to Canned Food Alliance for sponsoring this post. All opinions are my own.
Who’s set New Year’s resolutions already? I can tell you this much, it’s on my to-do list. My goal is to sit down long enough to evaluate last year and put together a list of goals for 2015. Maybe I will need to resolve to clear my schedule and prioritize my goals before I can set new goals. Any who, I’m a list maker and thrive when I have a schedule with things to cross off. Even simple stuff like “give Pearl a bath” or “send so and so an email”. Maybe this is extreme, but I can easily forget things if I don’t write it down.
I love how the New Year gives a fresh perspective and a time to look back at how things are going so that we can move forward and grow. Many people have goals of nourishing their body with healthy foods and increasing their intake of fruits, vegetables and fiber rich beans. Nourishing my body with healthy foods and exercising more is a continual goal for me.
Specifically this year, I want to make our food budget more of a priority. After a long day of work and evening CrossFit workout, it’s easy for us to resort to eating out for convenience. Yep, there goes the food budget. So this year I’m going to take it a week at a time and work really hard at cooking more. I love using healthy convenience foods like canned beans in recipes, because they are a great fiber source, economical, and so versatile.
These Vegetarian Spaghetti Squash boats are made with canned black beans, lots of veggies especially mushrooms because they’re my fav and topped with yummy sharp cheddar. I love how versatile spaghetti squash boats are too– you can simply mix in whatever ingredients and beans you have in the pantry and it tastes like you’ve spent hours in the kitchen!! My kind of meal, peeps.
If you’re worried about sodium in canned beans, look for low sodium or no salt added versions, or do like I do and rinse and drain the beans. In fact, research shows rinsing and draining reduces 41% of the sodium content.
Don’t wait to try as long as I did to try these Vegetarian Spaghetti Squash Boats. I promise they are incredibly simple to prepare on a weeknight… you’ll be amazed. They are meat and potatoes lovin’ husband approved too, and that’s sayin’ somethin’.
What goals have you set for this year? Have you tried spaghetti squash boats?
- 1 small spaghetti squash
- 1 teaspoon olive oil
- ½ yellow onion, diced
- ½ red bell pepper, diced
- 1 tablespoon minced garlic
- ½ teaspoon Italian seasonings
- 1 cup sliced mushrooms
- 1 cup broccoli florets
- 1 cup canned black beans, rinsed and drained
- ½ cup cheddar cheese
- salt and pepper to taste
- Preheat oven to 375 degrees F.
- Cut spaghetti squash in half from top to bottom.
- Scoop out seeds and place flesh side down in large microwave safe bowl. Microwave for 7-8 minutes; allow to cool.
- Meanwhile, heat olive oil in cast iron skillet and sauté onions, peppers, garlic, and mushrooms together until softened. Season with salt, pepper, and Italian seasonings.
- Stir in broccoli and cook for a few minutes to brighten green in color.
- Stir in black beans; remove from heat.
- Once spaghetti squash is cool enough to touch, carefully use a fork to scrape out spaghetti squash strands and transfer to a bowl.
- Toss spaghetti squash with cooked veggies and ¼ cup cheddar cheese.
- Pour spaghetti squash mixture into spaghetti squash skins and top with remaining cheese.
- Bake in oven for 8-10 minutes until cheese melts.