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.
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.