These spaghetti squash boats are sure to be met with glowing evaluations after the primary chunk. The tender squash strands maintain up effectively in opposition to a hearty home made pink sauce that’s packed filled with good-for-you substances. Creamy cannellini beans, tender carrot, fiber-rich chard, and fragrant herbs be part of forces to create a comforting puttanesca-style filling that may simply be made spicier by including additional pink pepper flakes. High every serving with a sprinkling of tacky dietary yeast, and twirl your fork into this spectacular vegan supper! So as to add extra heft, you possibly can toss cooked complete wheat pasta with the squash strands, or serve with crusty complete grain bread.
For extra spaghetti-style inspiration, take a look at these tasty concepts:
- Spaghetti Squash Pho
- Vegan Spaghetti Marinara with Lentil Balls
- Kale Arrabbiata-Stuffed Spaghetti Squash
- Southwest Spaghetti Casserole
- 2 medium spaghetti squash, halved lengthwise and seeds eliminated
- 1 cup chopped onion
- ½ cup chopped carrot
- 1 tablespoon minced garlic
- ½ cup pink wine or low-sodium vegetable broth
- 2 14.5-oz. cans no-salt-added diced tomatoes, undrained
- 1 cup low-sodium vegetable broth
- ¼ cup no-salt-added tomato paste
- 1 lb. recent chard, stems and leaves coarsely chopped
- 2 tablespoons chopped recent basil or 2 teaspoons dried basil
- 1 tablespoon chopped recent oregano or 1 teaspoon dried oregano
- 2 teaspoons recent thyme leaves or ¾ teaspoon dried thyme
- ¼ teaspoon crushed pink pepper
- 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
- 1 tablespoon pink wine vinegar
- Freshly floor black pepper, to style
- 2 tablespoons dietary yeast
Directions
- Preheat oven to 350°F. Place spaghetti squash, reduce sides down, on a baking sheet. Bake 45 to 55 minutes or till tender. Cool barely. Utilizing two forks, shred squash flesh into spaghetti-like strands. For those who like, depart strands in skins for serving as a bowl.
- In the meantime, in a big saucepan cook dinner onion, carrot, and garlic over medium 3 to 4 minutes or till tender, stirring sometimes and including wine, 1 to 2 tablespoon at a time, as wanted to forestall sticking. Add remaining wine, the tomatoes, broth, and tomato paste. Convey to boiling; scale back warmth. Simmer, uncovered, 15 to twenty minutes or till barely thickened.
- Stir within the subsequent 5 substances (by means of crushed pink pepper); cook dinner 10 minutes or till chard is tender and sauce is desired thickness. Stir in beans and vinegar. Season with pepper.
- Serve sauce over spaghetti squash. Sprinkle with dietary yeast and garnish with further herbs.
The publish Spaghetti Squash Boats with White Beans and Swiss Chard appeared first on Forks Over Knives.
