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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!!! š 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, Iād love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Spaghetti squash filled with a black bean enchilada filling.
- 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
- 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
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! š 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 š
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.
allie @ Through Her Looking Glass
October 27, 2016 at 6:50 amHey 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!
Kathy
October 28, 2016 at 5:00 amThanks, Allie! It is definitely a dish that will be made again and again in my house!
Mary Ann | The Beach House Kitchen
October 27, 2016 at 5:59 amI’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!
Kathy
October 28, 2016 at 4:59 amYou just can’t go wrong with cheese! š
Laura ~ Raise Your Garden
October 27, 2016 at 5:52 amHaving 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 =)
Kathy
October 28, 2016 at 4:59 amSpaghetti and butternut squash are my favorites too!
Dawn @ Girl Heart Food
October 27, 2016 at 5:19 amYou 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 š
Kathy
October 28, 2016 at 4:58 amI was left hungry when my daughter stole my leftovers….but she ate well! š
Miriam - londonkitchendiaries.com
October 27, 2016 at 2:09 amIt is fabulous to have a few good meatless recipes to mix up midweek dinners! This looks absolutely delicious!
Miriam
http://www.londonkitchendiaries.com
Kathy
October 28, 2016 at 5:11 amI 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.
CakePants
October 26, 2016 at 7:00 pmI’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!
Kathy
October 28, 2016 at 5:04 amLots of ways to eat spaghetti squash. Boiling the squash whole is super easy and it doesn’t dry out at all.
Stacey @ The Sugar Coated Cottage
October 26, 2016 at 5:54 pmI 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.
Kathy
October 28, 2016 at 5:10 amIt was a perfect fall meal!
Cheyanne @ No Spoon Necessary
October 26, 2016 at 1:01 pmOMG, 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!
Kathy
October 27, 2016 at 4:55 amYou are right….super healthy and delicious!
Nicole @ Young, Broke and Hungry
October 26, 2016 at 9:12 amI’m so excited because I have all the ingredients for this dish in my pantry! I’m gonna make it tonight.
Kathy
October 27, 2016 at 4:56 amAwesome! I hope you love them as much as we do!
Summer
October 26, 2016 at 8:23 amI love these boats! Looks really delish ā„
Kathy
October 28, 2016 at 5:09 amThanks, Summer! We gobbled them up!