Kidney Bean Spaghetti Squash Boats

Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving.


Yield :

  • Servings: 2
  • Amt per Serving: 1 Spaghetti Squash Boat
  • Smartpoints : 7

Ingredients :

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

Preparation :

  • 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!

Nutritional Info :

  • Servings: 2
  • Amt per Serving: 1 Spaghetti Squash Boat
  • PointsPlus: 7
  • Calories: 335
  • Fat: 4g
  • Fiber: 7g
  • Sugar: 5g
  • Carbs: 50g
  • Protein: 10g

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