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.Print
Vegetarian Enchilada Spaghetti Squash Boats
- Yield: 4 servings 1x
For the spaghetti squash enchilada boats:
- 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
For the enchilada sauce:
- 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
For the spaghetti squash enchilada boats:
- 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.
For the enchilada sauce:
- 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.
Thanks for sharing i will try
Let me know how it turns out!
this looks so delicious! My husband hates eggs, so I never make Frittata’s which is a shame. Have you tried freezing this or something similar. I’m thinking for my breakfast or lunch, I could make ahead. Let me know, much appreciated!
It’s a beautiful recipe. I’ve enjoyed a lot.
So glad to hear it, Tom!
I made this once with my friends and another time today. This recipe is AMAZING!! All the ingredients tastes so well together and this enchilada sauce recipe is a must when making the enchilada spaghetti squash boats. It’s super delicious and I can’t wait to try out your other recipes. Thank you!!
I love this and it looks so yummy! Anything with spaghetti squash and I’m on it!
Going to make this dish in the next upcoming days.
Thanks for the recipe.
Awesome! Hope you enjoyed it, Mohit!
I have gout so have to stay away from meat. I found locally grown spaghetti squash that looked very fresh and searched for a recipe for a one dish meal. I had all the ingredients on hand, except the chillies, so I substituted a half can of drained mild rotel. Easy to make, very goid flavor and filling. I will absolutely make this again and perhaps put a different flavor profile like italian or Indian or maybe even Thai . Thanks for the inspiration!
So glad you enjoyed it, Terry! Thanks for sharing!
Thank you for this recipe!!! I just finished enjoying it with my family and it was delicious
Ah, so glad to hear Alessandra! Glad you and the fam enjoyed it!
We’ve made spaghetti squash many times, but it’s never been as good as when we baked it this way. Thanks so much for the idea!
Thank you! So glad you enjoyed it 🙂
was def a different way to eat spag squash and everyone loved it ( two year old included) . At first when I tasted the sauce I think I put too much chili bc it was a bitter taste so I added the whole tiny can of paste and just a bit more stock. tasted the same so I tried a piece of the boat with then without and I was surprised to find out guess I didn’t mess up bc it went perfect.
Thanks so much for sharing, Amber! Thrilled to hear that everyone (even your two year old!) enjoyed it 🙂
Yum, good excuse to buy a spaghetti squash!
Yes! Especially while squash season lasts!
Another amazing recipe Kara! And as always beautiful photos. Thank you for the inspiration!
Thanks so much, Maria! Enjoy!
Oh wow, these look amazing! I have two squash in my kitchen right now that will be getting this treatment ASAP! 🙂
Woot, woot! Let me know how they turned out!
Looks delicious, Kara!
Mexican, it’s always Mexican. But growing up in SA, Texas that’s not unusual. I make a similar stuffed spag squash but love the idea of the enchilada sauce!
Haha a girl after my own heart! Maybe I lived in TX in a previous life 🙂
This looks delicious! Thank you for the reminder that I NEED to get spaghetti squash back into my life before it is out of season!
Thanks, Hannah! Yes, there’s still time! 🙂