Description

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

Ingredients

Scale

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)

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