These Tex-Mex Spaghetti Squash Boats are packed with fresh veggies, beans, and enough cheese to make this a hearty, wholesome meal while remaining healthy. Your entire family will love it!
These spaghetti squash boats is one of the best dinners I made. The texture, the flavour, the smell and the calories…all to die for! What a great light dinner, and it wasn’t hard.
I had these 2 spaghetti squash laying in my fridge and no plan. I have made spaghetti squash casserole and an even cheesier spaghetti squash mac n’ cheese before and wanted to try the boats.
Just bake the squash for 45 minutes. Meanwhile, quickly saute the veggies, fill the boats, sprinkle with cheese, bake for another 10 minutes, and you’re done!
Crunchy strands of spaghetti squash, almost like pasta but better, combined with beans, fresh cilantro and gooey cheese on top = heavenly. Just the best! 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.
Still have more spaghetti squash to use? You might also like using it to create a butternut squash crust quiche with mixed Mediterranean vegetables or kale and mushrooms.
More Healthy Recipes
- Instant Pot spaghetti squash
- Honey garlic baked butternut squash
- Oven baked butternut squash
- Slow cooker butternut soup
- Turkey stuffed acorn squash
- Instant Pot white chicken chili
Spaghetti Squash Boats Tex Mex
- 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 organic 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 ground black pepper
- Cooking spray I use Misto
- 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 unbleached parchment paper, and sprinkle with salt and pepper. Bake for 45 mins or until cooked to a touch with a fork.
- 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.
- 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.
Store: Refrigerate covered for up to 3 days. Do not freeze.
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