Spaghetti squash never goes out of fashion. When cooked, it separates into spaghetti-like strands which add a unique twist to your lunch or dinner. So in this recipe you’ll learn how to cook spaghetti squash boats with quinoa and caramelized onions. It’s perfect for serving at parties, gatherings with friends or family dinner.
As it’s getting colder outside, my kitchen slowly fills up with pumpkins. Some of them are sitting on the kitchen’s windowsill while others have found a comfy place on the floor. I love to grow them in my garden so that I have plenty of pumpkins to eat during the cold season.
If you’re a huge pasta lover who’s looking for a way to cut down on carbs, spaghetti squash may be a good place to start. It’s low in calories and carbs while still mimicking the tender texture of spaghetti strands. But there’s more to it.
Spaghetti squash is high in vitamin C which is a strong antioxidant and helps to protect your immunity. It’s also an excellent source of vitamin A which protects your eyesight and benefits your skin. When it comes to minerals, spaghetti squash is a good source of manganese which aids in the production of healthy bones, tissues, and sex hormones.
In this recipe, I’m filling a halved spaghetti squash with quinoa, but you can also serve them both separately. This is a choice of the look.
To make 2 vegan spaghetti squash boats (makes 4 serves), you’ll need:
- 1 medium size spaghetti squash
- 1 cup of uncooked quinoa
- 2 cups of water
- 1 large onion
- a handful of fresh parsley
- a handful of fresh celery leaves
- 1 tbsp of balsamic vinegar
- a handful of walnuts
- some olive oil for cooking
- salt (Himalaya or sea salt)
- Preheat oven to 180C. Cut the spaghetti squash in half lengthwise and remove the seeds. Rubble each half with some olive oil on the inside, sprinkle with salt and pepper. Place face down on a lined baking tray, put into the oven. Cook for about 40 minutes.
- While the pumpkin is cooking, take another baking pan and spread walnuts in a single layer on a baking sheet. Place the pan in the oven on a rack below the pumpkin. Roast for 5 to 10 minutes and remove from the oven.
- In the meantime, cook the quinoa. Place quinoa and water in a pot, bring to boil, add some salt. Reduce the heat and slowly cook for about 15 minutes until all water has absorbed. Mix in chopped parsley and celery.
- Make the caramelized onions. Heat a small skillet, add some olive oil. Chop the onions and cook for about 10 minutes until the skillet gets quite dry. Then add the balsamic vinegar and continue cooking for 10 – 15 minutes more until the onions are caramelized.
- Fill the spaghetti squash boats with quinoa. Use a spoon and a fork to easily take out the filling. Serve the caramelized onions on the side.