Average: 5 (1 vote)
Active time
5 minutes
Total time
1 hour 10 minutes
4 servings
Serving Size
½ squash boat

1 (2.5-lb) spaghetti squash, halved lengthwise and seeded

1 tablespoon olive oil

1 poblano pepper, seeded, ribbed, and chopped

8 ounces mushrooms, sliced

1 (14.5-oz) can diced tomatoes (no salt added)

1 teaspoon chili powder

½ teaspoon cumin

1 (15-oz) can black beans, rinsed & drained

  1. Preheat to 400°F. Place squash cut-side down on a baking tray lined with parchment paper and bake for approximately 1 hour, until squash is tender.
  2. While the squash is cooking, heat oil in a small pot over medium heat. Add peppers and mushrooms and sautée until soft, about 4 minutes.
  3. Add diced tomatoes, chili powder, cumin, and black beans, and simmer on low for approximately 20 minutes, while the squash continues to cook.
  4. Once the squash is cool enough to handle, run a fork back and forth across the flesh of the squash. This will separate the flesh into spaghetti-like strings.
  5. Spoon the vegetable filling into the squash boats, and mix the strands gently to combine. (Each squash boat serves 2).

An Oldways recipe, courtesy of Kelly Toups


Calories: 240
Total Fat: 4.5g
Saturated Fat: 0.5g
Sodium: 230mg
Total Carbohydrate: 44g
Fiber: 13g
Sugar: 12g
Protein: 11g

Yield: 4 servings

Serving Size: ½ squash boat

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