Savory Black Bean Spaghetti Squash Enchilada Boats Recipe

There’s something incredibly comforting about a warm, hearty meal on a chilly evening. Growing up, my mom loved to make enchiladas for our family, filling our home with an intoxicating aroma of spices and melted cheese. Fast forward a few years, and I’ve transformed that classic dish into a lighter, healthier option. Enter the Black Bean Spaghetti Squash Enchilada Boats! This dish marries vibrant flavors with wholesome ingredients, making it one of my go-to recipes for a cozy, satisfying dinner.

Spaghetti squash has this delightful texture that mimics noodles but with far fewer carbs—a perfect canvas for all the delicious enchilada fillings. Plus, you get the feeling of indulgence without the heaviness. Cooking these adorable little “boats” feels like sending your taste buds on a mini adventure. So, grab your apron and let’s dive into this tasty, nutritious treat!

Why You’ll Love This Recipe

• Super easy to whip up—perfect for busy weeknights.
• Budget-friendly and packed with plant-based protein.
• Comforting flavors that warm your soul.
• Naturally gluten-free and can easily be made vegan.

Ingredients

Here’s what you’ll need to bring your Black Bean Spaghetti Squash Enchilada Boats to life:

• 1 medium spaghetti squash (about 3-4 lbs)
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/2 onion, finely chopped
• 2 cloves fresh garlic, minced (fresh garlic adds more punch than powdered!)
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 can enchilada sauce (about 15 oz, store-bought or homemade)
• 1 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Step-by-Step Instructions

Let’s get cooking! Follow these simple steps to create your own delightful enchilada boats:

1. Preheat your oven: Start by preheating your oven to 400°F (200°C). The warm air will soon fill your kitchen with comforting smells, trust me!
2. Prepare the spaghetti squash: Carefully slice the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds (you can roast them later for a crunchy snack!). Drizzle with olive oil, sprinkle with salt and pepper, and place each half cut side down on a baking sheet.
3. Roast the squash: Roast the squash in the oven for about 30-35 minutes, or until it’s tender and you can easily pierce the skin with a fork. At this stage, the flesh will be perfectly stringy! When done, take it out of the oven and let it cool slightly. Pro tip: If you have a larger squash, you may need to adjust your roasting time.
4. Make the filling: While the squash roasts, heat a pan over medium heat. Add a splash of olive oil and sauté the onion and garlic until softened, about 5 minutes. Add the diced red bell pepper and cook for another couple of minutes.
5. Combine ingredients: In a large bowl, combine the sautéed veggies, black beans, corn, cumin, chili powder, and half of the enchilada sauce. Mix until everything is blended beautifully, and don’t forget to season with salt and pepper to your liking. It should smell irresistible already!
6. Shred the spaghetti squash: Once the squash is cool enough to handle, flip it over and use a fork to scrape the flesh into strands. It’s like magic watching those noodles come to life!
7. Mix it all together: Gently fold the shredded squash into the filling mixture. This is where the fun starts—those flavors meld together, and each bite will be rich in textures. But don’t overmix; you want to keep those strands intact!
8. Fill the boats: Flip the squash halves over so they’re cut-side up. Using a spoon, fill each half with the black bean and squash mixture, pressing down lightly so they’re stuffed as much as possible. Drizzle the remaining enchilada sauce on top and sprinkle with shredded cheese. Watch out: If you’re using a non-vegan cheese, it’ll get melty and bubbly—pure bliss!
9. Bake: Return the filled enchilada boats to the oven and bake for another 15-20 minutes, until the cheese is melted and bubbly.
10. Garnish and serve: Take them out of the oven, sprinkle with fresh cilantro if you like, and enjoy the glorious, delicious smells in your kitchen. Bravo! Your delicious Black Bean Spaghetti Squash Enchilada Boats are ready to serve!

Pro Tips & Variations

Now that you’ve got the basics down, let’s sprinkle in some fun tips:

• Spice it up: Add diced jalapeños to the filling for an extra kick! You can also swap in your favorite spices—smoked paprika or oregano would also work wonders.
• Change it up: Feel free to use different beans, like pinto or kidney beans, or add some diced zucchini for more veggies and texture!
• Make it a one-pot meal: If you’re short on time, you can make the filling in a large skillet without the spaghetti squash. Just serve it over rice or quinoa.
• Vegan option: Simply substitute the cheese with your favorite dairy-free cheese or skip it entirely for a lighter dish!

Serving Suggestions

These tasty enchilada boats are perfect on their own, but if you want to elevate your experience further, here are some delightful serving suggestions:

• Pair them with warm corn tortillas or crunchy tortilla chips for a satisfying crunch.
• Serve alongside a fresh salad with lime dressing to balance the richness.
• For an extra special touch, make a pot of Mexican rice to go on the side.
• Enjoy with a refreshing glass of iced tea or a light beer to wash it all down!

Storage Tips

These enchilada boats can be stored without losing any of that scrumptious flavor. Here’s how:

• Refrigerating: If you have leftovers (which I doubt!), store them in an airtight container in the fridge for up to 3-4 days.
• Freezing: You can freeze the filling separately. Just let it cool completely, then transfer to a freezer-safe container. They can last up to 3 months! When you’re ready, just thaw overnight in the fridge, then return to the oven to heat through.
• Reheating: To reheat, you can pop them in the oven at 350°F until warmed through. You can also microwave them; just ensure they’re covered to retain moisture.

FAQs

Can I use a different type of squash?

Absolutely! While spaghetti squash really gives that noodle-like experience, you could substitute it with acorn squash or even zucchini boats if you’d like! Just adjust the cooking time accordingly.

Can I make these enchilada boats in advance?

Yes! You can prepare the filling a day ahead and store it in the fridge. Just stuff the squash and bake when you’re ready to eat. You’ll have a delicious home-cooked meal with minimal effort after a long day!

What can I serve with the enchilada boats?

These boats are lovely on their own, but they can be even more delightful when served with a fresh side salad, avocado slices, or even some homemade guacamole for that extra deliciousness.

What if I don’t like black beans?

No problem at all! You can swap in any beans you prefer, like chickpeas or lentils. This recipe is all about making it work for you!

Conclusion

I hope you find as much joy in making and savoring these Black Bean Spaghetti Squash Enchilada Boats as I do. They are comforting, nourishing, and downright delicious! I’d love to hear how yours turned out—did you try any fun variations or toppings? Drop a comment below and let’s chat about it! Happy cooking!

Savory Black Bean Spaghetti Squash Enchilada Boats Recipe

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• Author: antaki
• Total Time: 70 minutes
• Yield: 4 servings 1x

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Discover a savory recipe for Black Bean Spaghetti Squash Enchilada Boats packed with flavors and perfect for a healthy meal option Enjoy now

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Ingredients

Scale 1x2x3x

1 medium spaghetti squash (about 3–4 lbs)

1 can black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

1/2 onion, finely chopped

2 cloves fresh garlic, minced

2 teaspoons cumin

1 teaspoon chili powder

1 can enchilada sauce (about 15 oz)

1 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)

Salt and pepper to taste

Fresh cilantro for garnish (optional)

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Instructions

Preheat your oven to 400°F (200°C).

Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet.

Roast the squash in the oven for about 30-35 minutes or until tender.

While the squash roasts, heat a pan over medium heat. Add olive oil and sauté onion and garlic until softened, about 5 minutes. Add diced red bell pepper and cook for another couple of minutes.

In a large bowl, combine sautéed veggies, black beans, corn, cumin, chili powder, and half of the enchilada sauce. Mix until well blended and season with salt and pepper.

Once the squash has cooled slightly, flip it over and use a fork to scrape the flesh into strands.

Gently fold the shredded squash into the filling mixture.

Flip the squash halves cut-side up. Fill each half with the mixture and drizzle with remaining enchilada sauce and sprinkle with cheese.

Bake for another 15-20 minutes until cheese is melted and bubbly.

Garnish with fresh cilantro and serve.

Notes

A lighter, healthier take on classic enchiladas, these Black Bean Spaghetti Squash Enchilada Boats are filled with vibrant flavors and wholesome ingredients, perfect for a cozy dinner.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dinner
• Cuisine: Mexican

Nutrition

• Serving Size: 4 servings
• Calories: 350
• Sugar: 5 grams
• Fat: 10 grams
• Carbohydrates: 55 grams
• Fiber: 15 grams
• Protein: 15 grams

Keywords: spaghetti squash, enchiladas, black beans, healthy recipes, vegetarian, gluten-free