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Half a spaghetti squash shell filled with black beans, tomatoes and cheese.
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5 from 4 votes

Spaghetti Squash Boats With Black Beans

Spaghetti squash filled with a black bean enchilada filling. 
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Dish
Cuisine: American
Servings: 4 people
Calories: 311kcal
Author: Kathy

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

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: 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