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 jalapeƱo, 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*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 2274mg 95%
Potassium 1495mg 43%
Total Carbohydrates 80g 27%
Dietary Fiber 26g 104%
Sugars 12g
Protein 22g 44%
Vitamin A 103.4%
Vitamin C 48.7%
Calcium 24.6%
Iron 45%
* Percent Daily Values are based on a 2000 calorie diet.