Print

Spaghetti Squash Boats Tex Mex

5 from 4 reviews

Tex Mex Spaghetti Squash Boats are vegetarian healthy boats with beans, tomato sauce and cheese.

  • Author: ifoodreal.com
  • Prep Time: 12 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 2 medium spaghetti squash
  • 1 small onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 large bell pepper, diced
  • 14 oz red kidney or black bean beans, drained & rinsed
  • 1/2 tsp organic chili powder
  • 2 tbsp diced canned chilis or jalapeños (or to taste)
  • 1 cup tomato sauce
  • 1/2 cup cilantro, finely chopped + more for garnish
  • 1 + 1/2 cup Colby Jack/Tex Mex/Mozzarella cheese, shredded & divided
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • Cooking spray (I use Misto)

Instructions

  1. Preheat oven to 375 degrees F. Cut squash in half and scoop out the seeds with a spoon. Lay skin side down on a rimmed baking sheet, lined with unbleached parchment paper, and sprinkle with salt and pepper. Bake for 45 mins or until cooked to a touch with a fork.
  2. In the meanwhile, preheat medium skillet on medium heat and spray with cooking spray. Add onion, garlic, bell pepper and saute for 4 – 5 minutes or until golden brown, stirring occasionally. Add beans, chili powder, chilis/jalapeños, tomato sauce, cilantro and stir. Remove from heat and add 1/2 cup cheese. Stir again.
  3. Remove baked spaghetti squash from the oven and let cool a few minutes. Fluff each squash “boat” with a fork releasing some of the strands, leaving the squash in a shell. Fill each “boat” with heaping 3/4 – 1 cup prepared bean/pepper etc. mixture and sprinkle with 1/4 cup cheese each. Bake for additional 10 minutes or until cheese is melted. Serve hot, garnished with extra cilantro.

Store: Refrigerate covered for up to 3 days. Do not freeze.

 Did you make this recipe? Please give it a star rating in the comments.