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Spaghetti Squash Boats filled with Black Beans Enchilada Filling makes a healthy and filling meal!
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!
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!
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!
These spaghetti squash boats can be a meal in themselves or served as a side dish.
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:
- Instant Pot Black Beans
- Black Bean Taco Cups
- Black Bean Burrito Bowls
- Black Bean and Corn Salad
- Black Beans and Rice
- Quinoa Enchilada Bake
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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
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Spaghetti Squash Boats With Black Beans
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
- Slice squash in half and scoop out seeds.
- Rub each half with olive oil.
- Bake at 350 degrees for 30 minutes until squash is soft when pierced by a fork.
- Remove from oven and let cool enough to handle. Fluff strands of squash with a fork.
- In a separate bowl, combine remaining ingredients.
- Divide and scoop into each half
- Top with a bit of shredded cheese
- Bake at 350 degrees for an additional 30 minutes or until heated through.
- Garnish with freshly chopped cilantro
Nutrition
34 Comments
Liz
November 11, 2020 at 7:18 pmWhat a fabulous recipe, and beautiful to serve! I finished the cooking with a minute or so under the broiler, to let the cheese on top lightly brown in a few spots. We grew a ton of spaghetti squash this year, and it’s lovely to have a new and imaginative way to serve it.
Kathy
November 12, 2020 at 4:43 amThank you so much! Great idea to brown it up under the broiler and lucky you to have home grown spaghetti squash! If you are looking for another way to use it, I also have a spaghetti squash alfredo recipe!
Kathy
Fred G
December 4, 2018 at 4:05 pmAnother good cold weather main dish
Kathy
December 4, 2018 at 6:42 pmThis is perfect for the cold days of winter!
Fran @ G'day Souffle'
October 28, 2016 at 4:41 pmI 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!
Kathy
October 30, 2016 at 6:24 amIt’s a real squash with amazing qualities! You will have to find some and give it a try!
David @ Spiced
October 27, 2016 at 9:47 amThis 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!
Kathy
October 28, 2016 at 5:03 amWe like fun food around here! This was super tasty 🙂
Geraldine | Green Valley Kitchen
October 27, 2016 at 8:34 amI don’t cook with spaghetti squash enough, Kathy – and you have totally inspired me – these look fantastic! Have a great weekend.
Kathy
October 28, 2016 at 5:02 amThanks, Geraldine! Spaghetti squash is one of those veggies that is so versatile. It works well with just about everything.
Balvinder
October 27, 2016 at 8:10 amtotally 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!
Kathy
October 28, 2016 at 5:01 amLet me know if you make these boats!
Nicoletta @sugarlovespices
October 27, 2016 at 6:59 amKathy 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!
Kathy
October 28, 2016 at 5:01 amWe often eat spaghetti squash scooped out as well. This was a great way to mix it up.