Spaghetti Squash Boats 2 Ways!

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by Papri

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10.06.2020



#squash #recipes #vegan

See how to make spaghetti squash two different ways. One using Beyond Meat and the other using a whole foods plant based recipe with lentils.

Spaghetti Squash Boats – 2 ways
Beyond Meat Option
1 package of Beyond meat grounds
1 spaghetti squash
2 tomatoes, chopped
Onions chopped
1 cup of greens
¼ cup corn
1 taco seasoning pack
½ cup of water
Optional: Vegan cheese shreds
Directions:
Cut spaghetti squash lengthwise. If it’s too hard to cut, microwave for 30 seconds to soften it.
Scoop out insides and discard.
Lay face down on a baking tray.
Bake at 400F for 30 minutes or until fork goes in easily.
While boats are cooking, in a large frying pan on medium/high heat, add Beyond Meat and cook it for 5 minutes until turns a slightly darker red colour, then add rest of ingredients except cheese. Cook for about 5-10 minutes
Once are boats are cooked, flip over and add some beyond beef mixture into each boat and top with vegan cheese shreds (optional). Put back in oven for 5 minutes to melt cheese.

Lentil option:
1 spaghetti squash
1 can of cooked lentils, drained and rinsed
2 tomatoes, chopped
Onions chopped
1 cup of greens
Chopped mushrooms, jalapenos or whatever veggies you want
1 taco seasoning pack – or use 1 tbsp of homemade low sodium taco seasoning (recipe at bottom)
½ cup of water
Optional: Vegan cheese shreds
While boats are cooking, in a large pot on medium/high heat, add rest of ingredients except cheese. Cook for about 5-10 minutes
Once are boats are cooked, flip over and add some beyond beef mixture into each boat and top with vegan cheese shreds (optional). Put back in oven for 5 minutes to melt cheese.
Once ready, serve alone or with garlic bread or salad.
Enjoy!

Home Made low sodium Taco Seasoning
Original recipe came from Plant Based Dads:
https://youtu.be/GzS3i1MNogo

In a spice jar add
1 tbsp chili powder
½ tsp garlic powder
¼ tsp onion powder
1/8 tsp cayenne powder
½ tsp dried oregano
½ tsp paprika or smoked paprika
½ tbsp. ground cumin
Salt & pepper to taste

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