These spaghetti squash boats are bound to be met with sparkling reviews after the first bite. The tender squash strands hold up well against a hearty homemade red sauce that’s packed full of good-for-you ingredients. Creamy cannellini beans, tender carrot, fiber-rich chard, and aromatic herbs join forces to create a comforting puttanesca-style filling that can easily be made spicier by adding extra red pepper flakes. Top each serving with a sprinkling of cheesy nutritional yeast, and twirl your fork into this spectacular vegan supper! To add more heft, you can toss cooked whole wheat pasta with the squash strands, or serve with crusty whole grain bread.
For more spaghetti-style inspiration, check out these tasty ideas:
- 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 removed
- 1 cup chopped onion
- ½ cup chopped carrot
- 1 tablespoon minced garlic
- ½ cup red 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. fresh chard, stems and leaves coarsely chopped
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 2 teaspoons fresh thyme leaves or ¾ teaspoon dried thyme
- ¼ teaspoon crushed red pepper
- 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
- 1 tablespoon red wine vinegar
- Freshly ground black pepper, to taste
- 2 tablespoons nutritional yeast
Instructions
- Preheat oven to 350°F. Place spaghetti squash, cut sides down, on a baking sheet. Bake 45 to 55 minutes or until tender. Cool slightly. Using two forks, shred squash flesh into spaghetti-like strands. If you like, leave strands in skins for serving as a bowl.
- Meanwhile, in a large saucepan cook onion, carrot, and garlic over medium 3 to 4 minutes or until tender, stirring occasionally and adding wine, 1 to 2 tablespoon at a time, as needed to prevent sticking. Add remaining wine, the tomatoes, broth, and tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until slightly thickened.
- Stir in the next five ingredients (through crushed red pepper); cook 10 minutes or until chard is tender and sauce is desired thickness. Stir in beans and vinegar. Season with pepper.
- Serve sauce over spaghetti squash. Sprinkle with nutritional yeast and garnish with additional herbs.
The post Spaghetti Squash Boats with White Beans and Swiss Chard appeared first on Forks Over Knives.
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