Baked Spaghetti Squash with Chicken & Beans- Gluten Free

by Sharon on March 14, 2014

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Has it become blatantly obvious that I have fallen in love with spaghetti squash? I apparently can’t keep it a secret any longer. I LOVE SPAGHETTI SQUASH! Now I have taken my admiration to another level. Instead of scraping the delights out of the shell and tossing it away, I’m giving the entire squash the credit it deserves. The squash is stuffed with protein. Beans and the co-star of this show, my trusted chili lime chicken . Toss in some spice via salsa, fresh cilantro, and top it all off with a unique cheese blend and we have dinner, my friends! 🙂  

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Another thing I really love is a good deal and with my preferred brand of canned goods, (No BPA in their tins), being on sale, stocking up was mandatory. Look for another roasted chickpea recipe coming soon. 🙂

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I made this dish on Monday which is my cooking day, so I had plenty of time to make this from scratch, which included cooking the chicken. This might not be good for a busy weeknight dinner, but what I did was cook extra chicken so later in the week, I have it for soups or sandwiches, etc. Nothing like a cold chili lime chicken breast with fresh lettuce and avocado as a quick dinner or lunch. Boom!

Once the spaghetti squash has cooked, tutorial post here, shred out the insides, transfer it to a mixing bowl and add in all the goods.

Salsa with fresh cilantro, kidney beans, and the cooked chicken.

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If I had some machego or another wonderful Mexican inspired cheese it would make this dish much more authentic. Improvisation was in order and I sprinkled chili flakes in with the cheeses I had in the fridge, which were marble and parmesan. It worked like a spicy charm. 😉

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Stuff the squash shells with the chicken mixture and top with the cheese. Pop it under the broiler.

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Once it’s bubbly on top, we’re ready to eat! Protein packed and full of fibre, this meal really satisfies.

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Serves 2

Baked Spaghetti Squash with Chicken & Beans- Gluten Free
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  • 2 small cooked chicken breasts, cut into chunks
  • 1 spaghetti squash
  • 1 tbsp olive oil
  • 1 can (398ml) beans, I used kidney beans, drained & rinsed
  • 1 cup salsa
  • 3 tbsp fresh cilantro, chopped
  • ¾ cup shredded cheese, I used a combo of ½ marble, ¼ parm
  • sea salt & pepper
  • 1 tbsp chili flakes, optional


  1. Preheat your oven to 425 and line your baking sheet with parchment
  2. Cut the squash in half, scrape out the seeds and rub the inside with olive oil. Sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork
  3. Meanwhile, toss the chili flakes with the cheeses and stir the fresh cilantro into the salsa
  4. When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting
  5. Fully shred the squash, leaving the shell intact. You will be stuffing it! Transfer the spaghetti squash to a mixing bowl.
  6. Stir in the salsa, followed by the beans and chicken
  7. Split the mixture in half and stuff each squash shell. Top with the shredded cheese
  8. Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes

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{ 15 comments… read them below or add one }

Karen March 14, 2014 at 8:17 am
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 !!
Sharon March 14, 2014 at 8:54 am
Karen, you must! I've never looked back. So easy and so good. The hubby will love it! :)
Heide M. March 15, 2014 at 12:37 am
Sounds tasty and healthy. Great idea to use squash.
Sharon March 15, 2014 at 8:57 am
Thanks Heide! :) We really enjoyed it.
Melissa March 16, 2014 at 5:58 pm
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.
Sharon March 16, 2014 at 6:26 pm
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. :)
Cindy @ Pick Fresh Foods March 17, 2014 at 10:15 pm
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!!
Sharon March 17, 2014 at 11:09 pm
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! ;)
Kate McCormick March 18, 2014 at 2:48 pm
Hey Sharon just wondering if you can use chickpeas or lentils instead of kidney beans. Really looking forward to trying this one
Sharon March 18, 2014 at 3:35 pm
Kate! Either one of those would be delicious. You will love this dish! :) Miss you lots!!
Angie September 2, 2015 at 9:42 pm
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!
Sharon September 3, 2015 at 8:07 am
I love that chicken! It would totally work in this recipe. Thanks Angie! :)
Angie September 3, 2015 at 7:31 pm
Awesome! Thank you!
Sandy September 12, 2015 at 4:06 pm
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.
Sharon September 13, 2015 at 8:05 am
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!

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