Pesto Spaghetti Squash Boats with Mushrooms Recipe
Recipe By Crowded Kitchen
these comforting, delicious vegan spaghetti squash boats are packed with pesto, a mushroom, tomato and white bean filling and topped with vegan cheese and crispy breadcrumbs.
4.5
25 Rating -
Rate
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pesto Spaghetti Squash Boats with Mushrooms Recipe
- 1/2 Spaghetti squash
- 0.38 tablespoon Olive oil
- 1/4 Yellow onion, diced
- 1/2 cup Mushroom
- 0.38 cup Whole cherry tomatoes
- 0.06 cup Chopped fresh parsley
- 0.19 teaspoon Fine grain kosher salt
- 0.06 teaspoon Ground black pepper
- 3.50 ounce 1 can cannellini beans, drained and rinsed
- 0.06 cup Walnut pieces
- 1/4 Clove of garlic
- 1/4 cup Well packed baby kale
- 0.06 cup Fresh basil
- 1/4 tablespoon Freshly squeezed lemon juice
- 1/4 tablespoon Nutritional yeast
- 0.13 teaspoon Lemon zest
- 3/4 tablespoon Extra virgin olive oil
- 0.06 teaspoon Fine grain kosher salt, more to taste
- 0.03 teaspoon Freshly ground black pepper
- 0.08 cup Vegan ricotta cheese
- As required Shredded vegan mozzarella cheese
- 0.13 cup Italian style breadcrumbs
- 1/4 tablespoon Melted vegan butter
Nutrition
value
value
327
calories per serving
24 g Fat8 g Protein20 g Carbs4 g FiberOther
Current Totals
- Fat24g
- Protein8g
- Carbs20g
- Fiber4g
MacroNutrients
- Carbs20g
- Protein8g
- Fiber4g
Fats
- Fat24g
Vitamins & Minerals
- Calcium191mg
- Iron3mg
- Vitamin A729mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9119mcg
- Vitamin B120mcg
- Vitamin C77mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium76mg
- Manganese< 1mg
- Phosphorus143mg
- Selenium7mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Crowded Kitchen