Tex Mex Spaghetti Squash Boats

Tex Mex Spaghetti Squash is a colorful, satisfying, vegetable-packed meal finished with melted cheese and fresh toppings. It has all the bold flavor of Tex Mex comfort food, but it still feels light, balanced, and easy to enjoy for dinner.

Spaghetti squash is often treated like a direct substitute for pasta, but it deserves more credit than that. It has its own mild flavor, tender texture, and naturally stringy flesh, making it perfect for hearty fillings, baked casseroles, and stuffed squash boats. Instead of trying to make it behave exactly like spaghetti, this recipe lets the squash shine in a way that feels natural and delicious.

These Tex Mex spaghetti squash boats are filled with sautéed onion, jalapeño, bell pepper, olives, beans, tomato sauce, and warm spices. The mixture is spooned back into the roasted squash shells, topped with shredded cheese, and baked until the cheese melts into a rich, stretchy layer. The result is a complete vegetarian meal that tastes cozy and indulgent without feeling heavy.

One of the best parts of this recipe is how flexible it is. Pepper jack adds a little heat, mozzarella makes it extra melty, and cheddar brings a classic sharp flavor. For the creamy topping, plain Greek yogurt works beautifully in place of sour cream, though either option will finish the dish nicely. A sprinkle of sliced scallions adds freshness and color right before serving.

This dish is also a great choice when you want a mostly plant-based meal with plenty of texture. Beans add protein and heartiness, while the peppers, onion, squash, and tomato sauce bring freshness and depth. The spices give the filling that familiar Tex Mex flavor, with chili powder, cumin, smoked paprika, garlic powder, and onion powder working together to make every bite flavorful.

If you are looking for an easy spaghetti squash recipe that is filling, flavorful, and weeknight-friendly, these Tex Mex spaghetti squash boats are a great option. They are simple enough for a casual dinner, but they also look impressive when served straight from the squash shells.

Tex Mex Spaghetti Squash

By:
Dana Sandonato

Tex Mex Spaghetti Squash is packed with nutritious vegetables, beans, spices, and melted cheese for a complete meal that feels hearty without weighing you down.

Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Servings:
2 people

Ingredients

• 1 spaghetti squash
• 2 tablespoons olive oil, divided
• Kosher salt and ground black pepper
• 1/2 yellow onion, diced
• 1 jalapeño, minced
• 1 bell pepper, diced
• 1/2 cup black olives, sliced
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 4 tablespoons tomato sauce
• 1 15 oz can black beans or kidney beans, drained and rinsed
• 1/2 cup shredded pepper jack, mozzarella, or cheddar cheese
• 2 tablespoons sliced scallions, for garnish
• 2 tablespoons plain Greek yogurt or sour cream, for garnish

Instructions

• Preheat the oven to 375°F.
• Carefully slice the spaghetti squash in half lengthwise. If needed, trim off the stem end first to make cutting easier.
• Drizzle each squash half with 1/2 tablespoon of olive oil.
• Season the cut sides with kosher salt and ground black pepper.
• Bake for 30 minutes, or until the flesh is tender enough to scrape into strands.
• While the squash bakes, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
• Add the onion, jalapeño, and bell pepper to the skillet.
• Cook for about 5 minutes, stirring often, until the onion becomes translucent.
• Stir in the beans and sliced olives.
• Add the garlic powder, chili powder, onion powder, cumin, and smoked paprika. Stir until the vegetables and beans are evenly coated.
• Add the tomato sauce, mix well, reduce the heat to low, and let the filling simmer while the squash finishes baking.
• Remove the squash from the oven and let it cool until it is safe to handle.
• Use a fork to scrape the inside of each squash half into strands, leaving a small border near the skin so the shells hold their shape.
• Add the spaghetti squash strands to the skillet and stir until fully combined with the Tex Mex filling.
• Spoon the mixture back into the squash halves to create stuffed squash boats.
• Sprinkle the shredded cheese evenly over the tops and return the squash boats to the oven for 8 to 10 minutes, or until the cheese is fully melted.
• Top each boat with plain Greek yogurt or sour cream, garnish with sliced scallions, and serve warm.