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