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Vegetarian Enchilada Spaghetti Squash Boats

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  • 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:

  1. Preheat oven to 425 degrees.
  2. 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.
  3. Meanwhile, make the enchilada sauce and start preparing your filling.
  4. 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.
  5. When squash is ready, scrape with a fork to create long strands.
  6. 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.
  7. Optional: Garnish with extra cilantro.

For the enchilada sauce:

  1. 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.
  2. Slowly pour in vegetable stock and whisk in tomato paste until lumps disappear.
  3. Reduce heat and simmer for 10-15 minutes, or until sauce has thickened.
  4. Spoon sauce over enchilada spaghetti squash boats.