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Spaghetti Squash Boats With Black Beans
Spaghetti squash filled with a black bean enchilada filling.
Course
Main Dish
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
4
people
Calories
311
kcal
Author
Kathy Berget
Ingredients
1
Spaghetti Squash
1
Tablespoon
Olive Oil
1
whole
can black beans
rinsed
½
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
¼
teaspoon
salt
¼
teaspoon
pepper
US Customary
-
Metric
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
Calories:
311
kcal
|
Carbohydrates:
28
g
|
Protein:
16
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Cholesterol:
31
mg
|
Sodium:
791
mg
|
Potassium:
516
mg
|
Fiber:
6
g
|
Sugar:
12
g
|
Vitamin A:
1265
IU
|
Vitamin C:
13.9
mg
|
Calcium:
411
mg
|
Iron:
1.7
mg