These Spaghetti Squash Enchilada Boats are healthy, easy to make, and filling! Top them with your favorite enchilada toppings and enjoy as a vegetarian family dinner.
I can’t believe I’ve gone all winter without posting a spaghetti squash recipe! I love spaghetti squash because it’s really easy to prepare and is the perfect sub for regular pasta. It has zero Weight Watchers points (did I mention I’m on WW to help me lose some stubborn baby weight?). These Spaghetti Squash Enchilada Boats are comfort food at its healthiest!
Winter squash can be a little intimidating if you’re unsure how to cook it, but it’s so easy! The easiest way to cook most winter squash, including spaghetti squash, is to cut it in half, scoop out the insides, rub it with olive oil, salt, and pepper, and roast until fork tender. You can then scrape out these wonderful, long noodly pieces. Hence the name spaghetti squash 🙂
Spaghetti Squash Enchilada Boat Recipe Ingredients
- Spaghetti Squash – Spaghetti squash comes in all different sizes. I used a small one for this recipe and each half generously fed one person. If you use an extra large spaghetti squash, it should feed four people and you can cut each half in half again just before serving.
- Enchilada Filling Ingredients – I used onion, green pepper, black beans, and corn. You can get creative here and use whatever filling you like. Feel free to use different veggies and a different kind of bean. I also added some Mexican-themed spices for extra flavor.
- Enchilada Sauce – I used store-bought enchilada sauce in this recipe. My favorite brand is the Hatch brand. If you’re using a new brand, make sure to taste it before using it to ensure it’s not too spicy.
- Cheese – The cheese here is totally optional, and I only use it as a topping. I used extra sharp cheddar cheese because I love the taste. If dairy-free, you can leave out the cheese or use vegan cheese.
What Is A Spaghetti Squash Boat?
The term “spaghetti squash boat” comes from the fact that they resemble boats when you cut them in half. And then you can stuff a bunch of delicious ingredients inside! For these spaghetti squash boats, I like to remove the roasted spaghetti squash, cut it up into bite-sized pieces, mix it with the other filling ingredients, and then put it all back into the boats. It’s kind of like a twice-baked potato!
How To Make Spaghetti Squash Enchilada Boats
This recipe has a few steps, but they are all easy to follow!
- Heat the oven to 400 degrees F. Using a sharp knife, carefully cut spaghetti squash in half vertically, and then use a spoon to scoop out the insides. Rub each half with 1/4 teaspoon olive oil and sprinkle with a pinch of salt and pepper. Place squash, cut side up, on a large baking sheet, and roast until forktender, 40-50 mins. You can also place it cut-side down, but I prefer cut-side up.
- Once spaghetti squash is done roasting, let it cool for a few minutes, and then use a fork to scrape out all the spaghetti “noodles.” Dice them into bite-size pieces.
- Heat a large skillet over medium heat and add 1/2 teaspoon olive oil, onion, and green pepper. Cook until tender, 5 minutes. Next, add the beans, corn, spaghetti squash, spices, salt, and pepper. Stir together, and then add the enchilada sauce. Mix once more, and then scoop the mixture equally back into spaghetti squash skins. Depending on how big your spaghetti squash is, you might have a bit left over.
- Sprinkle the top with 1 ounce of cheese and bake until the filling bubbles and the cheese melts. Remove from the oven and let cool for a few minutes before enjoying.
These spaghetti squash enchilada boats are really simple to make! They’re also easy to customize depending on your family’s taste.
How To Pick A Spaghetti Squash
It can be tough figuring out which spaghetti squash is the ripest! They have really hard skin, whether they’re ripe or not, so pushing on it might not always be the best way to decide. If, however, the spaghetti squash has a lot of give when you push on it, it is most likely overripe.
A good spaghetti squash should be round, firm, heavy, and free of spots or cracks. It should also be avoided if the stems are not intact.
Recipe Frequently Asked Questions
- Can I make this meal vegan? Yes. Omit cheese or use vegan cheese.
- Can I make these squash boats gluten-free? They are gluten-free, but be sure to choose a gluten-free enchilada sauce.
- Can I use a different type of squash? You could make the boats with an acorn or butternut squash; however, the noodles in the spaghetti squash are a great part of this recipe.
- How does this meal fit in with Weight Watchers? One spaghetti squash boat = 7 Freestyle Weight Watchers Points (points may vary depending on what brand of ingredients you use).
- How many servings does this make? The recipe will make more than two servings if you’re using a medium to large spaghetti squash. Mine was small, and half was just enough for one person.
Have another question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
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Spaghetti Squash Enchilada Boats
- Total Time: 1 hour 10 minutes
- Yield: 2 1x
Description
These Spaghetti Squash Enchilada Boats are so hearty and filling! They’re easy to make and perfect for a delicious vegetarian dinner!
Ingredients
- 1 small sized spaghetti squash
- 1 teaspoon olive oil, divided
- 1/3 cup diced onion
- 1 green bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup corn kernels, I used frozen
- 1/2 cup diced green Chile, I used canned
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 heaping teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 cups enchilada sauce
- 2 oz grated cheddar cheese
- Optional toppings: greek yogurt, avocado, cilantro, onion, tomato, hot sauce
Instructions
- Heat oven to 400 degrees F. Using a sharp knife, carefully cut spaghetti squash in half, vertically, and then use a spoon to scoop out the insides. Rub each half with 1/4 teaspoon olive oil and sprinkle with a pinch of salt and pepper. Place squash, cut side up, on a large baking sheet and roast until fork tender, 40-50 mins. You can also do cut side down but I prefer cut side up.
- Once spaghetti squash is done roasting, let cool for a few minutes and then use a fork to scrape out all the spaghetti “noodles”. Dice them up in bite size pieces.
- Heat a large skillet over medium heat and add 1/2 teaspoon olive oil, onion and green pepper. Cook until tender, 5 minutes. Next, add in the beans, corn, spaghetti squash, spices and salt and pepper. Stir together and then add the enchilada sauce. Mix once more and then scoop mixture equally back into spaghetti squash skins. There’s a chance you might have a little left over, depending on how big your spaghetti squash is.
- Sprinkle the top with 1 oz cheese and bake until filling is bubble and cheese is melted. Remove from the oven and let cool a few minutes before enjoying.
Notes
1 spaghetti squash boat = 7 Freestyle Weight Watchers Points (points may vary depending on what brand of ingredients you use)
If you’re using a medium to large spaghetti squash, recipe will make more than 2 servings. Mine was small and 1/2 was just enough for one person.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Dinner
- Method: Oven, Stovetop
- Cuisine: Mexican
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