debz's cheezy veggie boat

a recipe by
Debbie Zimmerman
Lakeland, FL

Cheezy Veggie Boat.

serves 6
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For debz's cheezy veggie boat

  • 3-4 sm
    spaghetti squash or delicata squash with seeds & membrane removed
  • 1
    sweet onion
  • 1/2 lb
    shitake mushrooms, chopped
  • 1/4 c
    low sodium vegtable broth
  • 2-3
    garlic cloves
  • 1/4 c
    parsley, fresh, chopped
  • 3
    carrots, chopped
  • 1 jar
    marinara sauce, low fat
  • 1 lb
    broccoli florets
  • NUTTY PARM:
  • 1/2 c
    yeast, nutritional
  • 1/2 c
    walnut pieces
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    garlic powder
  • 1 tsp
    italian seasoning

How To Make debz's cheezy veggie boat

  • 1
    Boats: Prepare squash by slicing in half lengthwise, removing the seeds and its membrane. In a shallow roasting pan with 1/2 inch of water, place squash flesh side down in water. Cook in 350 degree oven for 45-60 minutes or until tender. Remove from oven. Carefully remove from the water and allow to cool enough to handle.
  • 2
    Sauce: Saute onions and mushrooms in vegtable broth until tender. Add garlic, parsley, marinara sauce and broccoli. Cook on medium heat until broccoli is tender. Remove from heat.
  • 3
    Once the squash has cooked and cooled, place each squash on a cookie sheet lined with parchment paper. If you are using spagetti squash, take a fork and rake down the length of the squash and shred the flesh so it looks like spaghetti. (Leave the spaghetti in the cavity. Fill each cavity with broccoli/vegtable sauce and top with nutty parm. Bake in the oven for 30 minutes.
  • 4
    Nutty Parm: Place all ingrdients in a blender and turn on high until coarsely ground. This texture should resemble parmesan cheese.
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