Low carb, vegetarian and gluten free dinner that is so easy and scrumptious. You will love these healthy boats even if you never tried spaghetti squash before!


Oh-ehm-dzhee, guys. This is one of the best dinners I made in a while (at least since my dinner eBook came out I haven’t posted many dinners)! The texture, the flavour, the smell and the calories…all to die for! What a great low carb dinner! And it wasn’t hard. I don’t do hard. I’m lazy.


I had these 2 spaghetti squash laying in my fridge and honestly had no idea what I was gonna do with them. I have made No Pasta Spaghetti Cheesebake before and wanted to try the boats. I’m always behind the cooking trends but after I mastered the Cauliflower Pizza, Overnight Oats, Chia Pudding and absolutely loved them, I thought to keep going. There is something about these latest rave health foods – yummy and healthy!


So, next come spaghetti squash boats. I always, and especially during my current #raceforabs, try to add more protein to all of my meals. I didn’t feel like chicken, so I knew beans would be in the picture today. All I had on hand was kidney beans but black beans would be perfect too. And then I took out onion. Of course garlic is a no brainer. And then I saw bell pepper. And as amazing smell started to take over my kitchen I thought of my Skinny Tex Mex Bean Quinoa Casserole and totally went that way.


And OMG was this meal delicious!!! Crunchy strands of spaghetti squash, almost like pasta but better, combined with beans, fresh cilantro and gooey cheese on top = heavenly! Just the best! And really this meal was so easy to prepare with tons of flavour, and low carb, vegetarian and gluten free. One of the best parts of these spaghetti squash boats is that you eat a lot and feel like you completely pigged out but you did not!


Seriously, try this recipe, you will love it! Just bake the squash for 45 minutes. In the meanwhile, quickly saute the veggies, fill the boats, sprinkle with cheese, bake for another 10 minutes and done. Not much mess and clean up. And how convenient are they to serve and take to work?! And aren’t they the cutest yellow food evah?!

Let me know if you are crazy about these as I am!

Tex Mex Spaghetti Squash Boats

Tex Mex Spaghetti Squash Boats


  • 2 medium spaghetti squash
  • 1 small onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 large bell pepper, diced
  • 14 oz red kidney or black bean beans, drained & rinsed
  • 1/2 tsp chili powder
  • 2 tbsp diced canned chilis or jalapeños (or to taste)
  • 1 cup tomato sauce
  • 1/2 cup cilantro, finely chopped + more for garnish
  • 1 + 1/2 cup Colby Jack/Tex Mex/Mozzarella cheese, shredded & divided
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Cooking spray (I use Misto)


  1. Preheat oven to 375 degrees F. Cut squash in half and scoop out the seeds with a spoon. Lay skin side down on a rimmed baking sheet, lined with parchment paper, and sprinkle with salt and pepper. Bake for 45 mins or until cooked to a touch with a fork.
  2. In the meanwhile, preheat medium skillet on medium heat and spray with cooking spray. Add onion, garlic, bell pepper and saute for 4 - 5 minutes or until golden brown, stirring occasionally. Add beans, chili powder, chilis/jalapeños, tomato sauce, cilantro and stir. Remove from heat and add 1/2 cup cheese. Stir again.
  3. Remove baked spaghetti squash from the oven and let cool a few minutes. Fluff each squash "boat" with a fork releasing some of the strands, leaving the squash in a shell. Fill each "boat" with heaping 3/4 - 1 cup prepared bean/pepper etc. mixture and sprinkle with 1/4 cup cheese each. Bake for additional 10 minutes or until cheese is melted. Serve hot, garnished with extra cilantro.
  4. Storage Instructions: Refrigerate covered for up to 3 days. Do not freeze.

Nutritional Info

Servings Per Recipe: 4

Amount Per Serving = 1 boat:
Calories: 268.5
Total Fat: 7.9 g
Cholesterol: 22.7 mg
Sodium: 732.2 mg
Total Carbs: 38.8 g
Dietary Fiber: 10.4 g
Protein: 9.1 g
WW Points+: 6

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32 Responses to “Tex Mex Spaghetti Squash Boats Recipe”

  1. Kim | Just For Clicks

    My kids love spaghetti squash. And I LOVE anything with a Mexican flair. So I will be making these asap… and am off to look at that quinoa casserole! Pinning both to add to the menu.

    • Olena

      Hm, that’s interesting your kids like spaghetti squash. I don’t remember if mine do. Will try tonight and see.:) Enjoy! These boats are amazing!!!

  2. Jacinta

    Squash is one thing I always hesitate to experiment with, but these look too good not to try!! When we get back from our trip, this will be on our menu for sure!!

    • Olena

      It is so easy and good!!! I discovered it last year and love it!!! I can’t say I’m a huge fan of peeling it though.:)

  3. elda

    I just discovered Spaghetti squash! Definitely making this! Love your style & simplicity in cooking! Thanks for sharing!

  4. Michaele

    Is there a reason you peel it or just a preference? I am making these tonight!

    • Olena

      I do not peel spaghetti squash. Maybe you meant fluff the inside to separate the strands? If so, the dish is more flavourful this way.

  5. Kat

    hum, 38 carbs? don’t know what you think low carb eating is, but that is NOT low carb. low carb is less than 27 & should actually be closer to 21-23 to be considered low carb.

    • Olena

      Hum, considered by who?! I’m not promoting any low carb diet or am on any. I actually think it’s unhealthy and dangerous. This recipe wouldn’t work for you for obvious reasons. Unfortunately. It’s delicious and healthy.

  6. Leslie

    We are vegetarians and always looking for new ways to cook this. I make spaghetti squash all the time, just sautéed with a little olive oil, garlic and topped with Parmesan cheese or served with homemade sauce (just like my Mom used to do). I think I will add some veggie chorizo into this next time! But this is simply DELISH!!!

  7. Monica

    I made these last night and they were delicious! My only comment would be that I would use a smaller spaghetti squash next time, or up the filling. The filling to squash ratio was a little off.

    • Olena

      Glad you liked these! I personally didn’t find that but I guess it’s a personal preference. For example, I don’t like too cheesy things either, and some people love food swimming in cheese.

  8. Jennifer

    I made this and enjoyed it as it was super delicious… I’m watching my carbs & processed food intake so this was great … As to the person who said its not low carb it’s on south beach phase 1 of accepted foods so thats good enough for me. It was delish & super filling & I had 3 co-workers ask for the recipe. So thank you so much for sharing :)

    • Olena

      You are so welcome.:) I find these boats having perfect amount of carbs for me as well. Not too much and enough to make me full and give energy.

  9. Olga G.

    I just made these for dinner and they are so good!! This is definitely something I will make again. :)

  10. Pam

    Made this today loved loved loved it.!!! I used 1 cup of each black beans and red beans as I had them fresh on hand. The fresh cilantro really made the dish. Will make again !!

    • Olena

      That’s awesome! Yes, use what you have, common sense. What kind of beans really doesn’t matter. I will be making these next week as well. As soon as I get affordable organic squash.

  11. Donna

    I am going to make this tonight but am changing it up a bit. I am the only one who will eat spaghetti squash so I am going to use canned chili and cheese in one half and save the other for tomorrow. It sounds wonderful to me!

  12. Virginia Countryman

    Always have cans of Ro-tel on the shelf which I’ll use instead of tomato sauce and jalapenos. Can’t go wrong with this wonderful use of the calorie saving spaghetti squash!!!

  13. Megan

    I made these last night but cooked them in the microwave instead of the oven. I followed the rest of the preparation instructions. We did add guacamole and sour cream as garnishes. My 13 year old loved this!!! We have had spaghetti squash before…in fact we usually have it instead of spaghetti noodles.

  14. Claudia vlamis

    These are so very good! I have never tried spaghetti squab(because I didn’t know what to do with it). I am sharing recipe with all my friends! Thank you

  15. Julie

    Wow these were great. My first time using spaghetti squash, and we loved it. I did not have bell pepper on hand do used eggplant instead, delicious. And you are right they are very filling for under 300 cal



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