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1
Preheat oven to 375AF.
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2
Cut spaghetti squash in halves, and remove the seeds using a spoon.
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3
Spread 1 tablespoon olive oil on both spaghetti squash slices.
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4
Bake squash in the oven open face down for 45 minutes.
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5
Once done remove and let cool while you prepare the stuffing.
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6
While the squash are cooking, in a large skillet on high heat, add 1 teaspoon olive oil and mushrooms.
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7
Cook mushrooms for 5-7 minutes until the moisture has sweated out and they have turned golden brown.
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8
Reduce heat to medium, add in 1 teaspoon olive oil, and add chopped onions and jalapeAao.
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9
Cook for 3 minutes until onions are translucent.
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10
Add on chopped tomatoes and cook for 2 minutes.
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11
Once the squash has cooled, using a fork or spoon, seperate the sqash strands simply by scraping it with your utensil.
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12
Add shredded squash to the skillet with the vegetables and season it with salt and cumin.
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13
Be sure to gently mix it together.
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14
Once mixed and evenly combined, add squash and veggie mix back into the sqash skin.
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15
Top the squash with desired shredded cheese, fresh chives, and cayenne pepper.
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16
I used 3/4 cup of shredded quesadilla cheese.
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17
Also a great cheese alternative if you are vegan, is dayia pepper jack or mozzarella cheese.
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18
Place squash boats back into the oven set at 375AF, and bake for 15 minutes.
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19
Once done, remove squash boats and set aside to cool for 5 minutes.
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20
Then serve and enjoy!
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21
!
