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    Home » Black, I mean, Kidney Bean Spaghetti Squash Boats

    Black, I mean, Kidney Bean Spaghetti Squash Boats

    Updated: Jun 11, 2023 by Veronica Noone · This post may contain affiliate links · 6 Comments

    squash boats pin

    Ever since I saw Gina's Cheesy Baked Spaghetti Squash Boats with Grilled Chicken earlier this year I've been wanting to make spaghetti squash "boat style." It seems like such a fun and easy way to make an intimidating squash, well, less intimidating.

    My idea was to make a simple vegetarian dish using everyday pantry ingredients. That's when Black Bean Spaghetti Squash Boats popped into my head. So I threw the squash into the oven while I was working and decided to worry about the filling once they were done.

    My timer went off and I peeked into the pantry only to discover no black beans!

    I had garbanzo, white, pinto, kidney, butter, green … every damn bean except black!

    Here's were I tell you there's no "right" way to cook, especially when you're making things up as you go along. I went with kidney and it all worked out.

    The boats made a filling lunch and now I have one left to pop in the microwave for a quick lunch!

    Here's what I did…

    Ingredients

    • 1 small spaghetti squash (mine totaled 924g uncooked)
    • 1 can red kidney beans, drained and rinsed
    • ½ cup salsa
    • 2 oz fancy shredded Mexican cheese blend

    Instructions

    Preheat the oven to 350 degrees.

    Cut the spaghetti squash in half and scoop out the seeds.

    Note: I normally cook mine whole because cutting them is quite a challenge. You can soften it slightly in the microwave or even skip the baking and cook the entire thing in the microwave.

    Sprinkle the squash with salt and pepper.

    Bake for about 50 minutes until it is tender to the touch.

    Once you pull the squash out of the oven, mix the beans with the salsa.

    Fluff the squash with a fork releasing some of the strands.

    Top each squash with the bean-salsa mixture.

    You could add additional salsa if you are more of a sauce person. I didn't want them swimming in it.

    Top each with an ounce of cheese.

    Bake for an additional 10-15 minutes until the cheese melts and the beans warm up.

    Enjoy!

    I had a lot of fun eating it while working. I just love the creamy bean texture with the sweet crunch of the squash.

    I'm already thinking of other boat combinations! Maybe one day I'll be brave enough to serve it to the family for dinner. HA!

    📖 Recipe

    squash boats 1

    Black, I mean, Kidney Bean Spaghetti Squash Boats

    Searching for a meatless meal option that's both filling and flavorful? Try these kidney bean spaghetti squash boats for a tasty and nutritious dinner!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine American
    Servings 2 people
    Calories 443 kcal

    Ingredients
      

    • 1 small spaghetti squash mine totaled 924g uncooked
    • 1 can red kidney beans drained and rinsed
    • ½ cup salsa
    • 2 oz fancy shredded Mexican cheese blend

    Instructions
     

    • Preheat the oven to 350 degrees.
    • Cut the spaghetti squash in half and scoop out the seeds.
      1 small spaghetti squash
    • Sprinkle the squash with salt and pepper.
      1 small spaghetti squash
    • Bake for about 50 minutes until it is tender to the touch.
    • Once you pull the squash out of the oven, mix the beans with the salsa.
      1 can red kidney beans, ½ cup salsa
    • Fluff the squash with a fork releasing some of the strands.
    • Top each squash with the bean-salsa mixture.
    • You could add additional salsa if you are more of a sauce person. I didn't want them swimming in it.
    • Top each with an ounce of cheese.
      2 oz fancy shredded Mexican cheese blend
    • Bake for an additional 10-15 minutes until the cheese melts and the beans warm up.

    Notes

    • I normally cook mine whole because cutting them is quite a challenge. You can soften it slightly in the microwave or even skip the baking and cook the entire thing in the microwave.

    Nutrition

    Calories: 443kcalCarbohydrates: 72gProtein: 23gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.3gCholesterol: 6mgSodium: 1142mgPotassium: 1278mgFiber: 20gSugar: 20gVitamin A: 891IUVitamin C: 13mgCalcium: 252mgIron: 5mg
    Keyword Kidney Bean, Spaghetti, Squash
    Tried this recipe?Let us know how it was!

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    1. Penny

      October 27, 2014 at 6:06 pm

      According to my fitness pal the calories are 443 per serving. Perhaps it is all about the size of the spaghetti squash? I am astounded at how many calories spaghetti squash has!

      Reply
      • roni

        October 27, 2014 at 6:15 pm

        That's why I give the grams. They do vary but spaghetti squash is by no means high calorie at 42 calories a cup (155g) cooked.

        Reply
    2. Laura

      January 02, 2014 at 12:26 pm

      This sounds like a great way to introduce spaghetti squash to the kids, especially if I put my already kid-approved chili i the boat. I shall try this!

      Reply
    3. Bartek

      December 21, 2013 at 2:16 am

      I love this recipe!. It is my best food on this weekend

      Reply
    4. Barbara

      December 19, 2013 at 10:54 am

      I used zucchini , butternut squash, also acorn for the boats. Your squash sounds good

      Reply
    5. Tiffany Lynn

      December 18, 2013 at 4:47 pm

      Just made this for dinner tonight ( w/ black beans)! It was amazing, and I thunk next time I might add some rotisserie chicken.

      Reply

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