Stuffed Spaghetti Squash – Tex Mex Style!
This cheesy Stuffed Spaghetti Squash recipe has a Tex Mex spin featuring chili lime chicken, salsa, beans, and cilantro. It’s like a healthy southwest taco in a spaghetti squash boat!
STUFFED SPAGHETTI SQUASH
If you are looking for easy stuffed spaghetti squash recipes then look no further!
These chicken spaghetti squash boats have a southwestern spin and are easily customizable to make this a favorite dinner recipe for everyone.
Healthy stuffed spaghetti squash recipes are all about the side dishes.
With this keto chicken dinner, the sides are fresh avocado (or guacamole!), sour cream, and chopped cilantro. I like to mix the sour cream into the warm spaghetti squash boats with chicken to create a creamy sauce.
INGREDIENTS FOR TEX MEX SPAGHETTI SQUASH BOATS
- Spaghetti squash
- Cooked chicken (I use leftover Chili Lime Chicken that I prep almost weekly it’s so good! Leftover rotisserie works well too if you have that)
- Olive oil
- Beans – I like black beans lately but any beans work!
- Salsa – Herdez is my go-to
- Cilantro
- Cheese
- Sour cream and/or avocado for serving alongside is highly recommended
HOW TO MAKE BAKED SPAGHETTI SQUASH
The chicken for these southwestern spaghetti squash boats is already cooked so if you don’t have cooked chicken obviously that will be your first step.
As I said above I use my trusted Chili Lime Chicken.
Next, roast your spaghetti squash!
The steps to do this are listed in the recipe but if you want a separate reference for the future I have a how-to bake spaghetti squash post if you wanted to bookmark that to have on hand.
Meanwhile, stir a bit of fresh cilantro into your salsa. This is optional as I know there are a few who might not like it and it can be easily omitted.
Once the squash has finished roasting, shred the insides and transfer them to a mixing bowl. Stir them with the salsa, then add the beans and chicken.
Give it all a good stir and stuff the mixture back into the squash shells creating your chicken stuffed spaghetti squash.
Pop them back into the oven under the broiler to melt and crisp up the cheese.
Serve warm.
Like I said earlier, your side dishes/condiments are key.
NOTE! – You may have extra stuffing. Spaghetti squash sizes vary as can the amount of “noodles” you get when shredding. If it is too much for your shells transfer the extra to a storage container that has a tight-fitting lid and use the leftovers as meal prep – just add some cheese to the top and broil!
MORE SPAGHETTI SQUASH RECIPES:
How to Make Spaghetti Squash – Oven Baked
Lentil Marinara with Spaghetti Squash
Spicy Detox Spaghetti Squash Stir Fry
Instant Pot Spaghetti Squash – Two ways!
Originally posted March 14, 2014. Updated July 15, 2020
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Stuffed Spaghetti Squash
Ingredients
- 1 small spaghetti squash
- 1 tbsp olive oil
- salt and pepper
- 2 cups cooked chicken, cut into bite-sized pieces
- 1 cup cooked black beans (use any canned or pre cooked beans you like)
- 1 cup salsa
- 3 tbsp fresh cilantro chopped
- 3/4 cup shredded cheese
SIDES
- sour cream
- fresh avocado
- chopped cilantro
- hot sauce
Instructions
- Preheat your oven to 425 and line a baking sheet with parchment paper.
- Prepare your squash – first cut the hard stem off so you don't have to cut through it. Next, cut the squash in half lengthwise. Using a spoon, scrape out the seeds and discard. Rub the insides with olive oil and sprinkle with sea salt & pepper. Place face down on the baking sheet and pierce each one with a fork a few times. Bake for about 25-30 minutes. It should feel a bit soft, the edges should be browned and shreds should form easily with a fork.
- Meanwhile, stir the fresh cilantro into the salsa.
- When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting.
- Fully shred the squash, leaving the shell intact. You will be stuffing it! Transfer the spaghetti squash to a mixing bowl.
- Stir in the salsa mixture, followed by the beans and chicken.
- Split the mixture in half and stuff each squash shell. Top with the shredded cheese. NOTE – Some squashes are bigger than others and if it is too much "stuffing" – transfer the rest to a container for leftovers – just add cheese to it when you reheat it!
- Place the two stuffed halves back on the same baking sheet and broil until bubbly and browned. About 2-3 minutes.
- Serve warm with sour cream, avocado and more fresh cilantro and salsa.
Baked Spaghetti squash looks so delcious. I love that you added beans and salsa to the stuffing. I will try this without adding chicken 🙂
This stuffed spaghetti squash looks so appetizing! The addition of cheese and beans makes it soo exciting. I am definitely making this ASAP
Cheesy beans make any dinner better. 😉 Hope you enjoy!
Stuffed spaghetti squash was on my list of things I need to make! I love how simple this recipe is, and the filling has lots of goodies in it. My kids love this recipe as well!
Goodies is a great way to describe it! Thanks, Ashley. 🙂
I tried your recipe after I saw it on MyFitnessPal. I had a whole bowl of cooked spaghetti squash in my frig, so I tossed it in the casserole dish as the base and piled all the other toppings on. I would not have thought to go TexMex with that squash, but it was awesome!! Thanks for the great idea and I will be back to view your blog again.
Thanks so much Sandy! If you ever find yourself with leftover spaghetti squash again try this Spaghetti Squash Hash Browns too. Great for a weekend breakfast. 😉 Thanks again for the nice feedback!
Hi! So I was wondering if you think I could make a double batch of your chile lime chicken and use that for the chicken in here. What do you think?
Thank you! I can’t wait to try it!
I love that chicken! It would totally work in this recipe. Thanks Angie! 🙂
Awesome! Thank you!
Hey Sharon just wondering if you can use chickpeas or lentils instead of kidney beans. Really looking forward to trying this one
Kate! Either one of those would be delicious. You will love this dish! 🙂 Miss you lots!!
This is one veggie I need to have more often. This looks delicious! I love how you loaded it with chicken and beans. A perfectly rounded dish! Pinning!!
Thanks Cindy! I make spaghetti squash all the time now. So easy and versatile. Cover anything with a nice blanket of cheese and I’m in! 😉
This looks mouth watering and I’m starving right now. I also need to start cooking with spaghetti squash more often. It’s not exactly one of my familiar foods, but that will change! Awesome recipe.
Thanks Melissa! I’ve only just started cooking spaghetti squash this past Fall and I’m officially obsessed. I love how easy it digests and it tastes out of this world good. 🙂
Sounds tasty and healthy. Great idea to use squash.
Thanks Heide! 🙂 We really enjoyed it.
I need to get on the spaghetti squash bandwagon, I’ve never tried it. I like squash but don’t reach for it often enough in the store. I really like that you’ve added the salsa & beans for extra protein. This I could for sure get my hubby to try – he loves beans & salsa !!
Karen, you must! I’ve never looked back. So easy and so good. The hubby will love it! 🙂