The first year I tried gardening, I planted spaghetti squash and, let's just say, it almost swallowed the whole backyard. Honestly, I didn't even know what to do with so many of them. The silver lining? I tested more squash recipes than I could count, and these Burrito Spaghetti Squash Boats quickly became a favorite.
They've got all the cozy Tex-Mex flavors you love (beans, corn, salsa, cheese), but instead of tortillas, you tuck everything inside a roasted squash. It's hearty but still light. Plus, it's the kind of recipe you can throw together without stressing. If you what to try a easy way to cook the spaghetti squash make sure to try my Air Fryer Spaghetti Squash recipe.
If you are looking for more vegetarian recipes make sure to check out Hearty Vegetarian Recipes to Warm You Up!
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The ingredients
Here's what you'll need:
- Spaghetti squash - This is your "burrito bowl" base. Look for one around 2 pounds.
- Avocado oil - Keeps things from sticking and adds flavor.
- Bell pepper + red onion - The veggie duo for that burrito vibe.
- Red beans - Or black beans if that's what you've got.
- Corn - Frozen works like a charm.
- Salsa - Choose your fave. Chunky, mild, hot-it's up to you.
- Garlic powder + oregano - A quick spice boost.
- Cheese - Melty and gooey, it ties everything together.
- Fresh cilantro - Brightens it all up at the end.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Burrito Spaghetti Squash Boat
Preheat the oven to 400°F.
Season the squash: drizzle the cut sides with oil, then sprinkle with salt and pepper.
Roast cut side down on a baking sheet until fork-tender, about 35 minutes.
Cool slightly, then scrape with a fork to create strands.
Sauté onion and pepper in a skillet with oil until softened.
Stir in beans, corn, salsa, a scoop of the spaghetti squash flesh, plus your spices.
Fill the squash boats with the mixture and top with cheese.
Broil for 5 minutes until the cheese is melty.
Garnish with cilantro and serve hot.
Tips for Success
- Don't skip salting the squash before roasting-it makes the flavor pop.
- If you want it saucier, add an extra spoonful of salsa to the filling.
- Let the squash cool just a bit before scooping. Trust me, burned fingertips are no fun.
Variations
- Swap beans: Black beans or pinto beans both work.
- Add protein: Shredded chicken, ground turkey, or chorizo make it heartier.
- Make it spicy: Toss in jalapeños or use a hot salsa.
Serving Ideas
- Serve with a dollop of sour cream or Greek yogurt.
- Add tortilla chips on the side for some crunch.
- Pair with a fresh salad, like my Tuscan Bean Salad.
Storage Tips
You can freeze the filling on its own, but I don't recommend freezing the squash shells.
Store leftovers in an airtight container for up to 3 days.
Reheat in the oven for the best texture (microwave works in a pinch).
FAQ
Can I make these ahead of time?
Yes! Roast the squash and prep the filling up to 2 days ahead. Assemble and broil right before serving.
What cheese works best?
Cheddar, Tex-Mex blend, or Monterey Jack all melt beautifully
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Burrito Spaghetti Squash Boats
Equipment
- Baking sheet
- large skillet
- Chef's knife
- Cutting board
- Spoon and fork
Ingredients
- 1 small spaghetti squash about 30 oz
- 3 tablespoon avocado oil divided
- 1 bell pepper diced
- 1 red onion diced
- 1 can (19oz) red beans rinsed and drained
- ¾ cup frozen corn
- ½ cup salsa
- 1 teaspoon garlic powder
- ¾ teaspoon dried oregano
- ½ cup grated cheese
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Slice squash in half lengthwise and scoop out seeds.
- Drizzle 1 tablespoon avocado oil over the cut sides, season with salt and pepper, and place cut side down on a baking sheet. Roast for 35 minutes, until tender.
- Remove from oven and let cool slightly. Use a fork to scrape strands from the flesh.
- Meanwhile, heat 2 tablespoon avocado oil in a skillet over medium heat. Add onion and bell pepper, cooking for about 5 minutes until softened.
- Stir in beans, corn, salsa, garlic powder, oregano, and 1 cup of the squash strands. Mix well.
- Spoon mixture evenly into the squash shells. Sprinkle with grated cheese.
- Place back in oven under broil for 5 minutes, until the cheese is bubbling and golden.
- Garnish with fresh cilantro before serving.
Sophie Viau says
This one has quickly become a favorite in my kitchen! The cauliflower turns out so crispy in the air fryer, and the bang bang sauce gives it just the right mix of sweet heat. I love how fast it comes together too—gone in minutes every time I make it!