Spaghetti Squash Boats Tex Mex
Tex Mex Spaghetti Squash Boats are vegetarian healthy boats with beans, tomato sauce and cheese.
Tex Mex Spaghetti Squash Boats are vegetarian healthy boats with beans, tomato sauce and cheese.
- 1/4 tsp salt
- 1 small onion finely chopped
- 1/2 tsp ground black pepper
- 1 cup tomato sauce
- cooking spray (i use misto)
- 1 large bell pepper diced
- 2 medium spaghetti squash
- 4 garlic cloves crushed
- 14 oz red kidney or black bean beans, drained & rinsed
- 1/2 tsp organic chili powder
- 2 tbsp diced canned chilis or jalapeã±os (or to taste)
- 1/2 cup cilantro finely chopped + more for garnish
- 1 cup colby jack/tex mex/mozzarella cheese, shredded &am divided
- Carbohydrate 29.7556201236662 g
- Cholesterol 0 mg
- Fat 0.933074896485733 g
- Fiber 7.4580666710066 g
- Protein 6.64900750478426 g
- Saturated Fat 0.147352708423944 g
- Serving Size 1 1 serving (605g)
- Sodium 2249.31283523254 mg
- Sugar 22.2975534526596 g
- Trans Fat 0.333988333532678 g
- Calories 132 calories
Step-by-step
- Preheat oven to 375 degrees F.
- Cut squash in half and scoop out the seeds with a spoon.
- Lay skin side down on a rimmed baking sheet, lined with unbleached parchment paper, and sprinkle with salt and pepper.
- Bake for 45 mins or until cooked to a touch with a fork.
- In the meanwhile, preheat medium skillet on medium heat and spray with cooking spray.
- Add onion, garlic, bell pepper and saute for 4 - 5 minutes or until golden brown, stirring occasionally.
- Add beans, chili powder, chilis/jalapeños, tomato sauce, cilantro and stir.
- Remove from heat and add 1/2 cup cheese. Stir again.
- Remove baked spaghetti squash from the oven and let cool a few minutes.
- Fluff each squash "boat" with a fork releasing some of the strands, leaving the squash in a shell.
- Fill each "boat" with heaping 3/4 - 1 cup prepared bean/pepper etc. mixture and sprinkle with 1/4 cup cheese each.
- Bake for additional 10 minutes or until cheese is melted.
- Serve hot, garnished with extra cilantro.
A Busy Mom's Quick and Healthy Weeknight Meal
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, finding time for anything beyond the bare essentials feels like a luxury. Dinner is often the first thing to suffer, resorting to quick, unhealthy options. But lately, I’ve been on a mission to find healthy, flavorful meals that are also quick to prepare. That’s where these Tex-Mex Spaghetti Squash Boats come in. They're not only incredibly tasty but also surprisingly easy to make, even on the busiest of weeknights.
I discovered this recipe a few weeks ago while browsing some healthy eating blogs (I confess, I spend far too much time on Pinterest!). I was immediately drawn to the vibrant colors and the promise of a satisfying, yet nutritious, meal. What really sold me was the minimal prep time. I’m always looking for ways to streamline my cooking process, and these boats fit the bill perfectly. The entire dish comes together in under an hour, leaving me with enough time to enjoy a quiet cup of tea before my kids descend upon me for homework help!
Why I Love this Recipe:
- It's healthy and delicious: The spaghetti squash provides a healthy dose of fiber and vitamins, while the beans and vegetables add extra nutrients. It's a guilt-free indulgence that satisfies my cravings for Mexican flavors.
- It's incredibly easy to make: The instructions are straightforward and simple to follow. Even a beginner cook can master this recipe with no problems.
- It's visually appealing: These boats are beautiful! The vibrant colors of the squash, beans, and peppers make them a feast for the eyes as well as the palate. They're perfect for impressing guests or simply making a weeknight dinner feel special.
- It's versatile: This recipe is easily adaptable to your tastes. Feel free to experiment with different types of beans, cheeses, or spices to create your own unique version. I sometimes add a bit of corn for extra sweetness and texture.
- It's budget-friendly: Spaghetti squash is relatively inexpensive, and the other ingredients are readily available at most grocery stores. This makes it a perfect choice for those watching their spending.
Tips for Success:
- Choose the right squash: Select spaghetti squash that feels firm and heavy for its size. Avoid squash that have soft spots or bruises.
- Don't overcook the squash: Overcooked squash can become mushy. Aim for tender-but-firm consistency.
- Get creative with fillings: Experiment with different types of beans, vegetables, cheeses, and spices to create your own custom flavor combinations.
- Make it ahead: You can prepare the bean mixture ahead of time and store it in the refrigerator until ready to use. This will save you valuable time on busy weeknights.
- Serve with a side salad: A simple side salad of mixed greens and a light vinaigrette complements these boats perfectly.
This recipe has become a weekly staple in our house, and I'm sure it will become one of your favorites too. It's the perfect solution for those busy weeknights when you want a healthy, delicious, and easy meal without sacrificing flavor or nutrition. So, ditch the takeout menus and try these Tex-Mex Spaghetti Squash Boats – you won't be disappointed!
Enjoy!
