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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!

Course Dinner
Cuisine Mexican
Keyword Squash, Vegetables, Vegetarian
Servings 4 servings
Author Fraîche

Ingredients

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

Instructions

  1. 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. 

  2. 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.

  3. 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.  

  4. Serve with all your favourite toppings and enjoy!