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.