Spaghetti Squash Boats With Black Beans
Spaghetti squash filled with a black bean enchilada filling.
Servings: 4 people
- 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
Calories: 311kcal | Carbohydrates: 28g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 791mg | Potassium: 516mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1265IU | Vitamin C: 13.9mg | Calcium: 411mg | Iron: 1.7mg