Burrito Spaghetti Squash Boats

Half a spaghetti squash stuffed with beans, vegetables, and melted cheese, garnished with chopped cilantro, on a white plate with a fork and fresh cilantro.

5 from 1 vote

Burrito Spaghetti Squash Boats

These Burrito Spaghetti Squash Boats are loaded with beans, corn, salsa, and melty cheese for a fun veggie-forward twist on burritos. Easy, filling, and weeknight-friendly.

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: American

Servings:

Calories: 575kcal

Author: Sophie Viau

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.

Notes

Use any bean variety you prefer—black beans give it more of a “burrito bowl” feel.

If your squash is bigger than 30 oz, double the filling so the boats aren’t too empty.

For a lighter option, skip the cheese and top with avocado slices.

These boats are best fresh, but the filling reheats well for meal prep.

Nutrition