Last summer one of the few vegetables I grew in my garden was spaghetti squash. Gardening is a pure delight for me, and the joys can last all season long with vegetables like spaghetti squash that will keep for months. I love how versatile spaghetti squash are for making all kinds of meals. Spaghetti squash can go way beyond spaghetti and meatballs, like this black bean and corn enchilada spaghetti squash boats recipe.
Making spaghetti squash into boats is convenient because clean up is so easy. You can turn this dish into a casserole, but in the boats you don’t have a casserole dish to clean. Even dinner plates are ready to be put right into the dishwasher, and the remains of the boat can be put into compost. Choose smaller spaghetti squash to keep proportions in check. You can even cut a boat in half to make kids portions!
Variations on the Black Bean and Corn Enchilada Spaghetti Squash Boats:
- I used red enchilada sauce however, green sauce would be just as good.
- Swap in some other vegetables for the corn if you want to keep carbohydrates at a minimum. Bell peppers, spinach, or cauliflower are all great choices!
- To make these boats spicy, add a tablespoon of your favorite hot sauce when you mix together all the ingredients.
- 2-3 lb spagetti squash
- 1½ cups cooked black beans (1 can drain and rinsed)
- 1 cup corn, frozen and thawed
- ¾ cup shredded mexican cheese blend
- ¾ cup red enchilada sauce
- ½ tsp cumin
- Cilantro, for garnish
- Serve with sour cream and jalapenos
- Split squash in half and place it in a shallow microwave safe container with 2 TBS water. Cook it in the microwave for 10-12 minutes, or until it is tender.
- Scrape out the squash using a fork. (Use a hot pad to handle the squash if necessary. If it is cool by the time you scrap, you will want to heat it back up before broiling) Mix spaghetti squash strands with enchilada sauce, black beans, corn, cumin, and ¼ cup cheese.
- Preheat the broiler.
- Divide the black bean mixture between the squash halves. Top evenly with remaining cheese and broil on a foil lined baking sheet for 2-3 minutes, or until golden and bubbly.
Recipe adapted from Eating Well. This recipe was shared at the Weekend Potluck, What’s Cookin Wednesday Link Up, and the Meat Free Link up!
