Mexican food with a delicious healthy twist. These good-for-you vegetarian enchilada spaghetti squash boats are cheesy, saucy, and spicy – the perfect taste trifecta! I don’t know what it is about me and Mexican food lately but I can’t get enough. I made those black bean and jalapeno cauliflower tostadas a few weeks back and then a couple nights ago we got burritos from our favorite local authentic Mexican restaurant and now here I am two days later making another Mexican-inspired dish?!?! This girl’s gone loco. Loco for delicious, spicy, flavorful food!!
I mean, I have not once met a person that didn’t like Mexican food. Okay, I take that back. I do know ONE person. But he’s obviously loco-er than I. What’s not to like? The chilis, the peppers, the beans, the GUAC??? Also, I feel like the next time I order a burrito, I should be like I’ll have an order of guacamole and a side of burrito, please. Because I never, ever get enough guac on that burrito. For $1. I probably get a tablespoon splattered on my ‘ritto. Not cool. I’m going to start carrying around my own avocados with me. Because you never know when you’ll just need a little more ‘cav.This week has been a little crazy for me though (hence me missing Mindful Monday this week). I went back on my vow not to work weekends and worked over the weekend, trying to figure out how to shoot a proper, good quality video for a client. Multiple pieces of equipment, a minor casualty, and three days later, I think we got it. Plus, I learned a LOT about video and about how I really want to invest in a new camera that has better video capabilities. But being so busy with the prep, the shooting, the equipment buying, the editing, I’ve had zero time to go grocery shopping and figure out dinners for the week (hence the burritos earlier this week). We finally got to the grocery store last night and it was as if I was entering the promised land. FINALLY! WE MADE IT!
So I got back on track yesterday, eating all the good-for-you foods again, and making meals, taking names, you know. First, I made Alex of Delicious Knowledge’s Peanut Tofu Buddha Bowl. GUYS. If you like or don’t like tofu, it doesn’t matter, you MUST try this recipe – it’s a total tofu game changer. Then, I made this recipe of my own to share with ya’ll – vegetarian enchilada spaghetti squash boats. Because clearly I can’t get enough of this cuisine lately.
This isn’t the first time we’ve seen spaghetti squash boats on this blog – remember my eggplant parmesan spaghetti squash boats?! I love spaghetti squash because it really is a big old boat – you can use it as a vehicle for just about any flavor and food combination you wish. And the squash is pretty neutral in flavor so it will blend with just about any sauce, herbs, or spices. I mean, we went from Italian to Mexican – doesn’t get much different than that.I love this dish because it was really easy to make. By the time the squash is done roasting, you’ve got everything done: the prep, the cooking, the sauce making, and even the clean-up and table-setting. Plus, it’s packed with nutrition – lots of veggies, plant-based protein and dairy. Can you say fiber, vitamin D, calcium, potassium, folic acid, and beta-carotene?? Oh, and it’s gluten-free and vegetarian-friendly!
These spaghetti squash boats are a fun way to pack in more veggies into your enchiladas. They are spicy, cheesy, saucy, crunchy, and satisfying.
- 2 spaghetti squash, cut lengthwise and seeded
- 2 tablespoons olive oil, divided
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup diced yellow onion (approx 1/2 small onion)
- 1 green bell pepper, diced
- 1 garlic clove, minced
- 1 can black beans, rinsed
- 1 (4oz) can green chilis, drained
- 1 tablespoon chopped cilantro
- 1 cup shredded Mexican blend cheese (I used Pepperjack, Colby, and Monterey)
- Optional: Extra cilantro for garnish
- 1 tablespoon olive oil
- 1 tablespoon gluten-free all-purpose flour
- 2 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon oregano
- 1 cup vegetable stock
- 3 tablespoons tomato paste
- Preheat oven to 425 degrees.
- Brush spaghetti squash with one tablespoon olive oil and sprinkle with salt and pepper. Place squash cut side down on a baking sheet and bake for 60 minutes, or until squash is tender.
- Meanwhile, make the enchilada sauce and start preparing your filling.
- In a large sauté pan, add olive oil over medium heat. Add onion and bell pepper and cook for 5-7 minutes, or until onion is translucent. Add garlic and cook another minute, or until garlic is fragrant. Stir in beans and chilis and cook until heated through.
- When squash is ready, scrape with a fork to create long strands.
- Spoon black bean mixture into squash boats. Top with cheese and place under the broiler for few minutes, until cheese is melted and slightly crispy. Top with enchilada sauce.
- Optional: Garnish with extra cilantro.
- In a medium saucepan, heat olive oil over medium heat. Whisk in flour until thickened. Whisk in chili powder, cumin, garlic powder, salt and oregano.
- Slowly pour in vegetable stock and whisk in tomato paste until lumps disappear.
- Reduce heat and simmer for 10-15 minutes, or until sauce has thickened.
- Spoon sauce over enchilada spaghetti squash boats.
Tell me, what’s been your go-to cuisine lately? Or, what’s that one cuisine that you can never get sick of?Check out some of my other favorite Mexican recipes below: