These easy veggie packed Burrito Spaghetti Squash Boats are fun and easy to make. A lighter take on a burrito, these boats are full of fresh Mexican flavours: you’ll be smooth sailing right through dinner time! I made these vegetarian but would taste great with chicken, beef or veggie ground.
I love wholesome, simple, veggie-packed meals and these Burrito Spaghetti Squash Boats check all those boxes. This recipe is a creative plant-based option for those days when you feel stuck in a recipe rut and need a new dish. Serve it with all the usual suspects like sour cream, salsa, hot sauce, and heck – you might as well add avocado, tortilla chips and a margarita while you’re at it! This recipe is adjustable to your family’s palate so adjust according to the spice tolerance and whether or not you want to add taco-seasoned meat or veggie ground. Have fun dressing up these boats with things you know everyone loves (I’ve rounded up my favourites below)!
How To Cook Spaghetti Squash
Don’t be intimidated, spaghetti squash is easy to make and incredibly versatile.
- Cut your spaghetti squash length ways. Use a good sharp chefs knife and BE CAREFUL!
- Remove the seeds, drizzle with olive oil and season with salt and pepper.
- Place in the oven. The squash are placed cut-side down on a baking sheet: 400 F for 40 minutes usually does the trick!
- Spaghetti time. Time to shred the insides lightly with a fork and pile in your toppings of choice. Enjoy!
See a fun video on how to cook spaghetti squash here, if you are more visual like me!
Creative Mexican Toppings
I love Mexican flavours, and one of big reasons why is the exciting sauces, spices and additions to each dish. From fresh citrus, black beans to jalapeño slices, there are SO MANY options. Some of my favourites are my Pickled Red Onions (great on tacos) fresh Pico de Gallo of course, and if I can get my hands on some ripe avocados – Cheryl’s Famous Guacamole is good on top of well.. anything.
Healthy Spaghetti Squash Recipes
Spaghetti squash lower in calories and is rich in potassium, vitamins and antioxidants, and is a great low carb option instead of pasta. They are both nutritious AND delicious. Try my Caprese Spaghetti Squash or other squash recipes like this Butternut Squash Mac n’ Cheese (one of my kids favourites) or this Curry Coconut Squash Soup!
Burrito Spaghetti Squash Boats
Burrito Spaghetti Squash Boats
These easy veggie packed Burrito Spaghetti Squash Boats are fun and easy to make, full of fresh Mexican flavours and taste great with all your favourite toppings. I made these vegetarian but would taste great with taco-seasoned chicken, beef or veggie ground!
For the Spaghetti Squash
- 2 spaghetti squash cut in half length ways & seeds removed
- 1-2 tablespoons oil
- 1/2 teaspoon salt
For the Filling
- 1/2 tablespoon oil
- 1 398 mL can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1/3 cup diced red onion
- 1/2 cup diced bell pepper
- 1 tablespoon taco seasoning
- 1 teaspoon lime juice
- salt and pepper to taste
- 1/2-1 cup shredded Monterey jack cheese
- cilantro optional garnish
- diced avocado optional garnish
- jalapeno slices (pickled or raw) optional garnish
Preheat oven to 400 F. Cut squash in half, cover with 1 tablespoons oil and ½ teaspoon salt. Place cut side down on baking sheet. Roast for 40 minutes.
While spaghetti squash cooks, add ½ tablespoon of oil to a frying pan and sauté the black beans, corn, onion and pepper on medium/ low heat for about 5 minutes or until warmed. Add in the taco seasoning, lime juice and salt to taste, mix to combine and remove from heat.
When done, remove spaghetti squash from the oven and turn over. Using a fork, lightly pull the squash from the sides of the skin, keeping the skin intact. Add in the filling mixture to both squash and lightly mix with the spaghetti squash. Cover with ½ cup cheese and broil for 2-5 minutes or until cheese melts.
Serve with all your favourite toppings and enjoy!