This post may contain affiliate links, see my Privacy Policy.
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
Don’t forget to PIN for later! 
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
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
32 Comments
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.