Stuffed Spaghetti Squash

This cheesy stuffed spaghetti squash recipe is a Tex-Mex spin on the classic, featuring chicken, salsa, beans, and a blanket of cheese. It’s like Southwest taco flavors in healthier spaghetti squash boats.

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This chicken stuffed spaghetti squash is a fave any time of year. If you like spaghetti squash, check out these spaghetti squash hash browns or, as a pasta alternative, this spaghetti squash bolognese. Check out all of our healthy dinner recipes for more inspiration.

Why you will love this recipe

Ingredient notes

Find the complete ingredient list, with measurements, in the recipe card below.

• Spaghetti Squash – For this recipe, which is designed for two, I like to choose a small squash if I can find it.
• Cooked Chicken – Use leftover chicken (I recommend chili lime chicken that I prep almost weekly). Rotisserie chicken works well too and is so easy.
• Beans – I prefer black beans lately, but any beans are fine.
• Salsa – Herdez is my go-to for its fresh chunks of onion and tomatoes, but choose your favorite.
• Cilantro – This is optional if you don’t have any fresh cilantro, but it is so fresh tasting and delicious, so we never skip it. Check out our cilantro guide if you need tips on how to prep and store it.
• Cheese – I recommend using a marble cheddar because it melts so well.
• Olive Oil – For brushing on the spaghetti squash so it browns up nicely.
• Salt and Pepper – A sprinkle of sea salt and cracked black pepper brings out the best flavor in your ingredients.

Equipment

Sharp Knife and Cutting Board – For prepping the squash.

Baking Dish or Sheet Pan – For roasting your squash.

Mixing Bowl – A large bowl is used to stir together the spaghetti squash mixture

Instructions

Scroll to the recipe card at the bottom for the FULL instructions.

Step 1

First, prep the squash halves and bake in the oven for about 25 minutes.

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 make spaghetti squash post you can bookmark for later.

Step 2

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 (where are my soap people at?).

Step 3

Then, once the squash has finished roasting, use a fork to shred the insides into strands and transfer them to a mixing bowl.

Step 4

Next, add the salsa, beans, and chicken to the bowl. 

Give it all a good stir, then stuff the mixture back into the squash shells to create your stuffed spaghetti squash.

Step 5

Finally, pop the tray back into the oven under the broiler to melt and crisp up the cheese.

Serve warm with your toppings of choice.

Substitutions and recipe variations

Substitute any beans, from kidney beans and navy beans to pinto beans.

Instead of chicken, you could make a meat sauce using ground beef, ground turkey, or sausage. Just cook up a pound with this homemade taco seasoning.

Rotate your cheeses for variety. Parmesan cheese, mozzarella, ricotta, and even cottage cheese for a little extra protein.

If you don’t like cilantro, you can use fresh parsley or basil.

Mix sour cream into the salsa and cilantro mixture to create a creamy sauce.

Serving suggestions

Serve with an array of toppings like chopped avocado, guacamole, sour cream, and your favorite hot sauce.

Have a light lettuce salad on the side or a portion of garlic butter green beans.

FAQS

Storage tips

To Store: Keep any leftovers stored in the fridge in an airtight container. It will keep in the refrigerator for up to 3 days. Reheat in the oven or microwave until well heated through.

More spaghetti squash recipes

*Originally posted March 14, 2014, updated July 15, 2020, and updated again July 13, 2026.*

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