Main Dish/ Meatless/ Recipe/ Side Dish/ Vegetable

Spaghetti Squash Boats With Black Beans

October 26, 2016 (Last Updated: February 24, 2019)

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!

Spaghetti Squash Boats with Black Beans

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

Other Recipes with Black Beans:

 

5 from 3 votes
Spaghetti Squash Boats with Black Beans
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*
Total Fat 16g 25%
Saturated Fat 7g 35%
Cholesterol 31mg 10%
Sodium 791mg 33%
Potassium 516mg 15%
Total Carbohydrates 28g 9%
Dietary Fiber 6g 24%
Sugars 12g
Protein 16g 32%
Vitamin A 25.3%
Vitamin C 16.9%
Calcium 41.1%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Other Great Recipes From Beyond the Chicken Coop

Cook your spaghetti squash by boiling it whole! beyondthechickencoop.com

Boiling Spaghetti Squash Whole

Stuffed pattypan squash

Stuffed Pattypan Squash

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

 

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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.

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