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
- 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.
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:
Originally posted March 14, 2014. Updated July 15, 2020
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Stuffed Spaghetti Squash
- 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
- sour cream
- fresh avocado
- chopped cilantro
- hot sauce
- 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.