Baked Spaghetti Squash Boats with Plant-Based Beef
Low-carb spaghetti squash roasted to tender perfection and shredded into noodle-like strands. Served in its own shell for a fun presentation. Topped with a savory tomato sauce fortified with plant-based beef crumbles for protein. A fantastic gluten-free and vegan alternative to pasta night. Easy to prepare and satisfyingly filling.
- Prep
- 10 min
- Cook
- 10 min
- Rest
- 10 min
- Servings
- 1
- Calories
- 300 per serving
- Temperature
- 400°F
- Difficulty
- beginner
- Cost
- $12
Ingredients
- 1 count Spaghetti Squash
- 1 tbsp Oil
- 1 tsp Salt
- 1 cup Tomato sauce
- 2 cloves Garlic
- 0.5 cup Onion
- 1 count Beyond Beef patty
Steps
- 1Cut squash in half, remove seeds.
- 2Oil and salt inside; bake face down at 400°F for 30-40 mins.
- 3Sauté onion, garlic, and beef patty until cooked.
- 4Add tomato sauce and simmer.
- 5Shred squash strands with fork.
- 6Top with sauce mixture.
dinner