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!
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
Tried this recipe?Let us know how it was!