These Mexican Spaghetti Squash Boats have tons of Mexican flavors like beans and cheese but they’re made into a healthy but satisfying meal using one of my favorites…spaghetti squash!!
There are so many ways you make spaghetti squash, it’s hard to pick a favorite way to prepare it!
Spaghetti squash is a pretty neutral tasting vegetable, so it’s a great way to add whatever flavors you like to a vegetable based dish.
Once I got over the initial intimidation the first time I cooked this crazy vegetable, I was hooked. Let’s be honest, cutting into one of these babies is no easy feat. Once you master it though, it’s a game changer!
Now I’m grabbing spaghetti squash on a regular basis at the grocery store, especially when it’s in season during late summer and fall!
How to cut spaghetti squash
The easy way to cut a spaghetti squash is to slice off thin pieces from both the stem end and the other end. Then, using a chef’s knife, cut down the center of the squash.
Use a table spoon to remove all the seeds and guts from the insides of the squash. Or at least, that’s what I call them. If they aren’t guts, then what are they??!?
If you’re still not comfortable cutting a squash, you can check out this method of cooking a whole spaghetti squash. You still need to use your knife, but not nearly as much.
Okay, so we need to cook our spaghetti squash. That’s a given. Now let’s dive into this amazing and healthy recipe!
Ingredients in this Mexican Spaghetti Squash recipe
- spaghetti squash
- seasonings – olive oil, salt, black pepper, garlic powder, dried oregano
- vegetables: red bell pepper, red onion, corn
- red beans
- grated cheese
- fresh cilantro (optional)
How to Make Mexican Spaghetti Squash Bowls
Preheat your oven to 400 ° F. Sprinkle cut sides of the spaghetti squash with 1 Tablespoon of the oil, then season with salt and pepper.
Place the spaghetti squash cut side down on a large baking sheet. Roast until tender, about 35 minutes. Let cool slightly. Using a fork, scrape the inside of the squash
Heat a large skillet over medium heat, then add remaining oil. Add the onion and bell pepper and cook until tender, about 5 minutes.
Stir in the red beans, corn, salsa, 1 cup of the flesh of the spaghetti squash, and spices. Mix to combine everything in the skillet.
Fill each spaghetti squash with the vegetable mixture and top with the grated cheese. Return to oven under broil for 5 minutes or until the cheese has melted.
What to serve with this Mexican spaghetti squash bake
If you want to add some more Tex-Mex inspiration – and I think you do – you can add a dollop of sour cream, a scoop of guacamole, or a spoonful of your favorite salsa
This is a great recipe that you can customize to whatever you like!
- Use different beans such as black beans, pinto beans or white beans. Or, leave them out altogether.
- Add green chiles (they usually come in a 4 ounce can) if you’d like a little heat.
- You can make this into a Mexican spaghetti squash casserole and cook it all together in a casserole dish instead of the squash halves.
- Use any color of sweet pepper. I used red pepper, but any other color is great
- Add meat by cooking ground beef and taco seasoning to make a meat sauce.
More spaghetti squash recipes
The next time you make these Mexican Spaghetti Squash Boats, leave a recipe review or comment below. I’d love to hear from you!
- 1 small spaghetti squash (about 30 oz), cut in half, seeds removed
- 3 Tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, diced
- 1 red onion, diced
- 1 can (19 oz) red beans, rinsed and drained
- ¾ cup frozen corn
- ½ cup salsa
- 1 teaspoon garlic powder
- ¾ teaspoon dried oregano
- ½ cup grated cheese
- ¼ cup chopped fresh cilantro (optional)
- Preheat your oven to 400° F. Sprinkle the cut sides of the spaghetti squash with 1 Tablespoon of the oil, then season with a little salt and pepper.
- Place the spaghetti squash cut side down on a large baking sheet. Roast until tender, about 35 minutes. Let cool slightly. Using a fork, scrape the inside of the squash to make your spaghetti squash noodles.
- Heat a large skillet over medium heat, then add remaining oil. Add the onion and bell pepper and cook until tender, about 5 minutes.
- Stir in the red beans, corn, salsa, 1 cup of the flesh of the spaghetti squash, and spices. Mix to combine everything in the skillet.
- Fill both spaghetti squash shells with the vegetable mixture and top with the grated cheese. Return to oven a second time and broil for 5 minutes or until the cheese has melted.
Remove from the oven, garnish with cilantro and serve
The burritos spaghetti squash can be kept for 3 days in an airtight container in the fridge.
Amount Per Serving: Calories: 665Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 28mgSodium: 1176mgCarbohydrates: 88gFiber: 17gSugar: 31gProtein: 20g