Vegan Chili Spaghetti Squash Boats

These healthy spaghetti squash boats are stuffed with vegan black bean and chickpea chili and topped with loads of chopped cilantro and scallions! A light, yet filling meal that has all the comfort of a bowl of chili. 

close-up on vegan spaghetti squash boat stuffed with vegan chili and cilantro

These Spaghetti Squash Boats, you guys, are the most satisfying meatless comfort food you can imagine! While it looks like Southern Comfort, I actually created this recipe in France!

While we’re traveling, Paris is kind of like our rear base. In between our one-month travels, we come back there for about a week so I can shoot all my recipes for the following month and then I share them with you while we’re abroad.

In other words, I’m dependent on the food I can find in France for my recipes!

overhead shot of Spaghetti squash stuffed with vegan chili on a white plate

For the longest time, I had never seen spaghetti squash in French supermarkets/Farmers market – granted, I didn’t search high and low for them but it just wasn’t something you could easily find like potatoes and apples.

So imagine my surprise and my excitement when I spotted some at my mom’s local supermarket when I was visiting last month!

They don’t have it in Australia either so basically, the last time I had some was when we lived in Canada for 9 months in 2015 – 2 years ago!!

a fork mixing the insides of a Spaghetti squash boat stuffed with vegan chili

Vegan Chili Spaghetti Squash Boats – easy & healthy comfort food!

I was so obsessed with spaghetti squash boats in Canada, I used to make some pretty much every week. So easy, so healthy and wonderfully satisfying to eat!

So yeah, I definitely had to make something with these babies!

In these spaghetti squash boats, I combined my love for spaghetti squash and my love for chili. You can serve these as boats, directly in the squash (it’s super pretty but it makes huge portions) or scrape some spaghetti in a bowl and top with chili.

Super delicious either way! And don’t forget the toppings, too. I love my spaghetti squash boats with tons of fresh cilantro sprinkled on top.

overhead shot a spaghetti squash boats filled with vegan chili and sprinkled with cilantro and scallions

If you tried these spaghetti squash boats, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

Spaghetti squash boats with vegan chili
5 from 1 vote

Vegan Chili Spaghetti Squash Boats

These healthy spaghetti squash boats are stuffed with vegan black bean and chickpea chili and topped with loads of chopped cilantro and scallions! A light, yet filling meal that has all the comfort of a bowl of chili. 

Course Main Course
Cuisine American, Tex-Mex
Keyword healthy, spaghetti squash boats, vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5 hungry people
Calories 481 kcal
Author Marie


  • 1 3lb - 1.3kg large spaghetti squash or two small if you want to use them as bowls - see notes
  • 2 tablespoons olive oil + more for drizzling
  • 1 teaspoon sea salt
  • 1 medium sweet onion diced
  • 2 small carrots diced
  • 2 ribs celery diced
  • 1 jalapeno minced
  • 3 garlic cloves diced
  • 28 oz. diced tomatoes - 800 g canned
  • 1 cup vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon coriander
  • 1 pinch cayenne pepper
  • 2 cans black beans, drained 15oz - 400 g
  • 1 can chickpeas, drained 15oz - 400 g
  • 2 limes juiced
  • 1 tablespoon tamari or soy sauce
  • 1 cup loosely packed cilantro leaves
  • 1 small bunch scallions sliced


  1. Preheat oven to 400F/200C. Line a baking sheet with foil and set aside.
  2. Prepare squash: Cut in half lengthwise, then scoop out just the top layer of seeds (until smooth). Drizzle with olive oil and sea salt, then add to baking sheet face down. Roast for 30-45 minutes or until fork-tender and browned.
  3. In the meantime, heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add onion, carrots, celery, and jalapeño, stirring often, until they begin to soften. Stir in garlic to coat, then add tomatoes, broth, spices, canned beans, and chickpeas. 
  4. Bring mixture to a boil, then stir in lime juice, tamari, and sea salt. Simmer over low heat for about 7-10 minutes for flavors to meld together. Turn off the heat, stir in half of the scallions and half of the cilantro leaves and set aside.

  5. If you want to serve in bowls: once squash has cooked, scrape out all spaghetti strands with a fork in each half. Divide evenly among four bowls and top with a large serving of chili. If you want to use the squash as a bowl, scrape the strands with a fork but keep them in the bowl and top with a large serving of chili.
  6. Garnish with remaining scallions and cilantro, and freshly ground pepper to taste. Serve immediately.
Nutrition Facts
Vegan Chili Spaghetti Squash Boats
Amount Per Serving (1 g)
Calories 481 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 2274mg99%
Potassium 1495mg43%
Carbohydrates 80g27%
Fiber 26g108%
Sugar 12g13%
Protein 22g44%
Vitamin A 5170IU103%
Vitamin C 40.2mg49%
Calcium 246mg25%
Iron 8.1mg45%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Clean Eating Dairy Free Fall Recipes Gluten free Main Dishes Recipes Vegan Vegetarian Winter Recipes
  1. I went through an intense spaghetti squash phase last fall and have actually not had it in a long time! This looks like the perfect recipe to reintroduce it to the menu! Love the vegan chili with all those spices and fresh cilantro! YUM!

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