Main Dish/ Meatless/ Recipe/ Side Dish/ Vegetable

Spaghetti Squash Boats With Black Beans

October 26, 2016 (Last Updated: July 18, 2019)
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Spaghetti Squash Boats filled with Black Beans Enchilada Filling makes a healthy and filling meal!

A forkful of Spaghetti Squash with Black Beans

There’s nothing better than a tasty meal that is filling and is loved by the whole family! These spaghetti squash boats with black beans are a perfect way to bring a meatless meal into a meat lovers home!Spaghetti Squash on a baking sheet.

These spaghetti squash boats rock the house! My kids loved them! My hubby loved them! I loved them!!! 🙂 And my daughter even stole my leftovers to take in her lunch!

Halved and seeded squash.

My kids are much better eaters than I was at their age. I was super picky….Sorry, Mom! I turned my nose up to just about everything!

I am much better as an adult. The only thing I would touch in this dish as a kid would have been the tomatoes and the cheese….these days I love the entire dish! See, things do get better as we age!

Spaghetti Squash Boats with Black Beans topped with cheese.

These spaghetti squash boats can be a meal in themselves or served as a side dish.

Spaghetti Squash Boats with Black Beans

Spaghetti Squash is pretty versatile. Another one of our favorite ways to eat this squash is Baked Alfredo Spaghetti Squash.

Other Recipes with Black Beans:

Don’t forget to PIN for later! Black beans and squash on a fork.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

5 from 3 votes
Spaghetti Squash Boats with Black Beans
Print
Spaghetti Squash Boats With Black Beans
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

Spaghetti squash filled with a black bean enchilada filling. 

Course: Main Dish
Cuisine: American
Keyword: spaghetti squash, spaghetti squash boats
Servings: 4 people
Calories: 311 kcal
Author: Kathy
Ingredients
  • 1 Spaghetti Squash
  • 1 Tablespoon Olive Oil
  • 1 whole can black beans rinsed
  • 1/2 cup enchilada sauce
  • 1 whole small tomato diced
  • 1 whole diced roasted Anaheim Pepper
  • 1 cup shredded Cheddar Cheese
  • 1 cup shredded Monterey Jack Cheese
  • 1 Tablespoon chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Slice squash in half and scoop out seeds.
  2. Rub each half with olive oil.
  3. Bake at 350 degrees for 30 minutes until squash is soft when pierced by a fork.
  4. Remove from oven and let cool enough to handle. Fluff strands of squash with a fork.
  5. In a separate bowl, combine remaining ingredients.
  6. Divide and scoop into each half
  7. Top with a bit of shredded cheese
  8. Bake at 350 degrees for an additional 30 minutes or until heated through.
  9. Garnish with freshly chopped cilantro
Nutrition Facts
Spaghetti Squash Boats With Black Beans
Amount Per Serving
Calories 311 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 31mg10%
Sodium 791mg34%
Potassium 516mg15%
Carbohydrates 28g9%
Fiber 6g25%
Sugar 12g13%
Protein 16g32%
Vitamin A 1265IU25%
Vitamin C 13.9mg17%
Calcium 411mg41%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

 

October 26, 2016 (Last Updated: July 18, 2019) By
32
About

I enjoy cooking meals and treats for my husband and three teenagers. They are my official taste testers!

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32 Comments

  • Reply
    Fred G
    December 4, 2018 at 4:05 pm


    Another good cold weather main dish

    • Reply
      Kathy
      December 4, 2018 at 6:42 pm

      This is perfect for the cold days of winter!

  • Reply
    Fran @ G'day Souffle'
    October 28, 2016 at 4:41 pm

    I never heard of spaghetti squash before- I thought this recipe had actual spaghetti pasta in it! Whatever the dish is called- it looks delicious and easy!

    • Reply
      Kathy
      October 30, 2016 at 6:24 am

      It’s a real squash with amazing qualities! You will have to find some and give it a try!

  • Reply
    David @ Spiced
    October 27, 2016 at 9:47 am

    This sounds like a super healthy and super tasty comfort food meal! I love using the squash as the serving vessel. How fun is that? It’s kinda like…hey, you’re allowed to eat your plate! 🙂 Oh, and that black bean filling is calling my name right now!

    • Reply
      Kathy
      October 28, 2016 at 5:03 am

      We like fun food around here! This was super tasty 🙂

  • Reply
    Geraldine | Green Valley Kitchen
    October 27, 2016 at 8:34 am

    I don’t cook with spaghetti squash enough, Kathy – and you have totally inspired me – these look fantastic! Have a great weekend.

    • Reply
      Kathy
      October 28, 2016 at 5:02 am

      Thanks, Geraldine! Spaghetti squash is one of those veggies that is so versatile. It works well with just about everything.

  • Reply
    Balvinder
    October 27, 2016 at 8:10 am

    totally agree, kids are better eater. My daughter eats so much veggies that I might not have eaten at her age.I have never made squash boats but I know my family would love it when I am going to make this recipe. Looks drool worthy!

    • Reply
      Kathy
      October 28, 2016 at 5:01 am

      Let me know if you make these boats!

  • Reply
    Nicoletta @sugarlovespices
    October 27, 2016 at 6:59 am

    Kathy this is awesome! We never made spaghetti squash boats, just scooped the spaghetti squash and dressed with tomato sauce, you know, like real Italian spaghetti. I like this Mexican twist, black beans are so good and good for you!

    • Reply
      Kathy
      October 28, 2016 at 5:01 am

      We often eat spaghetti squash scooped out as well. This was a great way to mix it up.

  • Reply
    allie @ Through Her Looking Glass
    October 27, 2016 at 6:50 am

    Hey Kathy – what a great meal. I can see why your family all loves it! This a great use for spaghetti squash. Have a beautiful weekend my friend!

    • Reply
      Kathy
      October 28, 2016 at 5:00 am

      Thanks, Allie! It is definitely a dish that will be made again and again in my house!

  • Reply
    Mary Ann | The Beach House Kitchen
    October 27, 2016 at 5:59 am

    I’m always looking for new healthy, hearty meals Kathy and this one totally fits the bill. I LOVE black beans and of course all the cheese. Can’t wait to try!

    • Reply
      Kathy
      October 28, 2016 at 4:59 am

      You just can’t go wrong with cheese! 🙂

  • Reply
    Laura ~ Raise Your Garden
    October 27, 2016 at 5:52 am

    Having one of those can’t stand meat weeks so this looks really good! We hit up Chipotle a lot, but this looks like a healthier, meatless spin. Love love love!! Spaghetti squash just might be my favorite squash. Ok, it’s a tie with butternut. Sail away with these boats =)

    • Reply
      Kathy
      October 28, 2016 at 4:59 am

      Spaghetti and butternut squash are my favorites too!

  • Reply
    Dawn @ Girl Heart Food
    October 27, 2016 at 5:19 am

    You know this is super good if your kids take your leftovers for lunch!! What a delicious filling with the black beans and so healthy too! Hubby and I eat a fair bit of vegetarian meals and can’t wait to try this one, Kathy 🙂

    • Reply
      Kathy
      October 28, 2016 at 4:58 am

      I was left hungry when my daughter stole my leftovers….but she ate well! 🙂

  • Reply
    Miriam - londonkitchendiaries.com
    October 27, 2016 at 2:09 am

    It is fabulous to have a few good meatless recipes to mix up midweek dinners! This looks absolutely delicious!

    Miriam
    http://www.londonkitchendiaries.com

    • Reply
      Kathy
      October 28, 2016 at 5:11 am

      I live in a house full of meat eaters. I have to make a pretty spectacular dish for them to feel satisfied with a meatless meal! This one was a winner.

  • Reply
    CakePants
    October 26, 2016 at 7:00 pm

    I’m quite certain I would not have eaten spaghetti squash as a kid either, but we actually just had one for dinner tonight! I’ve been looking for different toppings to add (we usually just resort to spaghetti sauce and ground turkey) and this looks like a great idea. I also just read your post on boiling them whole – I had no idea that was an option!

    • Reply
      Kathy
      October 28, 2016 at 5:04 am

      Lots of ways to eat spaghetti squash. Boiling the squash whole is super easy and it doesn’t dry out at all.

  • Reply
    Stacey @ The Sugar Coated Cottage
    October 26, 2016 at 5:54 pm


    I can see why your whole family gobbled these up! I love warm comfort food like this and all that wonderful flavor baking together in the oven with cheese! I have a soft spot for black beans, they take on the flavor of everything so well. Delicious! Take care.

    • Reply
      Kathy
      October 28, 2016 at 5:10 am

      It was a perfect fall meal!

  • Reply
    Cheyanne @ No Spoon Necessary
    October 26, 2016 at 1:01 pm


    OMG, I LOOOOOOOOOOVE me some spaghetti squash boats, and these look seriously delicious!!!! Love love love that Black Beans Enchilada Filling! These look super comforting, yet healthy, which I adore! I’m adding these to my must-make list immediately! Cheers!

    • Reply
      Kathy
      October 27, 2016 at 4:55 am

      You are right….super healthy and delicious!

  • Reply
    Nicole @ Young, Broke and Hungry
    October 26, 2016 at 9:12 am

    I’m so excited because I have all the ingredients for this dish in my pantry! I’m gonna make it tonight.

    • Reply
      Kathy
      October 27, 2016 at 4:56 am

      Awesome! I hope you love them as much as we do!

  • Reply
    Summer
    October 26, 2016 at 8:23 am

    I love these boats! Looks really delish ♥

    • Reply
      Kathy
      October 28, 2016 at 5:09 am

      Thanks, Summer! We gobbled them up!

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