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.
Vegan Chili Spaghetti Squash Boats https://www.notenoughcinnamon.com/vegan-chili-spaghetti-squash-boats/