Looking for an easy weeknight meal that’s different, filling, and packed with intense flavor? Then get ready to dive into these Mexican-Style Stuffed Spaghetti Squash boats. They contain all the flavors of your favorite tacos and zesty Mexican-seasoned chicken sausage along with corn, black beans, and a hearty dose of fresh cilantro.

As far as toppings, there’s sour cream, avocado, yogurt, salsa, even crushed tortilla chips, because… Mexican!

Spaghetti squash is a fall vegetable with a sweet, slightly nutty flavor. The roasted flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. It’s a wonderful way to enjoy “spaghetti” without all the high carb guilt.

Why we love these ingredients

Spaghetti squash is fiber-rich and digestive friendly. Not only does it keep things moving, but it also promotes a balanced GI tract. In addition, spaghetti squash contains antioxidants as well as potassium, which supports healthy blood pressure and proper nerve function. 

Cilantro, also known as coriander, brings both taste and wellness to your plate. It’s a natural detoxifier, it protects against salmonella and other food-borne pathogens, and relieves gas, bloating, and other intestinal discomfort.

Chicken sausage is made from lean chicken meat and has less saturated fat and cholesterol than other sausages. It’s a great source of protein, which can help with muscle growth, repair, and overall body function. Protein can also help you feel full for longer, which can aid in weight loss.  

Roasting the spaghetti squash

Preheat the oven to 425. Spaghetti squash has a tough skin. Make a line of small cuts, with a paring knife, around the squash first before using a large knife to slice the squash lengthwise.  Scoop out the seeds, place the squash on a foil-lined baking sheet cut side up [this is the secret to making the strands separate easily]. Season the squash with olive oil, salt, and pepper.

Roast for 45 minutes; if it is still not ready, keep checking every 5 minutes or so until it is done. The strands should pull away easily from the skin using a fork. 

Do you peel the skin off spaghetti squash?

No. While the skin is tough and not very edible, it provides structure to the spaghetti squash boats so they can hold the filling without collapsing. But the inside squash flesh is delicious!  

Pro tips for easier prep

Microwaving spaghetti squash before roasting makes it easier to cut and prepare for the oven. Cut small slices in the skin or prick the squash all over with a fork and microwave for 6 minutes. When cool enough to handle, cut the squash in half lengthwise, scoop out the seeds, and proceed with the recipe.

We use chicken sausage for this recipe; however you can use ground turkey, beef, or pork. You can also use diced mushrooms in place of the meat to make it vegetarian.

These spaghetti squash boats can be filled with any of your favorites: chili, curry, Italian-style Bolognese, taco toppings…the list is endless.  It’s also a great way to use up some leftovers!  For example, the chili you made on Monday is perfect for the spaghetti squash on Tuesday.

OK—let’s do this! 

Roasted Spaghetti Squash

• 2 small spaghetti squash, cut in half and seeds removed (about 3 lb. each)
• 1 Tbsp. olive oil
• 2 tsp. kosher salt
• 1 tsp. black pepper

 Instructions

1. Preheat the oven to 425°F.
2. Cut squash in half lengthwise and scrape out the seeds. Place the spaghetti squash cut-side up on a foil or parchment-lined baking sheet. Drizzle with 2 tablespoons of the oil and sprinkle with 1 teaspoon of the salt and pepper. Bake for 45-50 minutes or until squash pulls easily from the shell with a fork.

 Mexican-Style Stuffed Spaghetti Squash

• 2 Tbsp. olive oil
• 1 onion, diced
• 1 lb. chicken chorizo sausage
• 1 (1-oz.) packet taco seasoning
• 1 (15-oz.) can black beans, drained and rinsed [optional]
• 1 c. frozen corn
• 1 c. salsa, plus more for serving
• 2 c. shredded Mexican blend cheese (about 8 oz.)
• 1 c. fresh cilantro, chopped
• Sour cream, for serving 

Instructions

1. Remove chicken sausage from casings, discard casings.
2. In a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add onion and cook for 5-7 minutes, until it begins to soften.  Add the chicken sausage and cook, crumbling with a wooden spoon, until lightly browned, 3 to 5 minutes. Add the taco seasoning and ½ cup of water and cook until thickened slightly, 1 to 2 minutes. Stir in the beans, corn, salsa, 1 cup of the cheese, and three-quarters of the cilantro.
3. Remove squash from oven. Once the squash is cool enough to handle, scoop out the spaghetti-like strands.
4. Mix the squash strands into the chicken mixture and divide among the spaghetti squash halves. Sprinkle the halves with the remaining cup of cheese. Return the squash to the oven and bake until the cheese is melted and bubbly, 10 minutes.
5. Serve the squash topped with sour cream, hot sauce, salsa, and the remaining cilantro.

Italian Style Stuffed Spaghetti Squash

• 1 Tbsp. olive oil
• 1 large white onion, finely diced
• 1 lb. italian sausage
• 4 cloves garlic, minced
• 7-8 oz white mushrooms, chopped
• 1.5 c. tomato sauce or favorite pasta sauce
• 1 tsp. salt
• ½ t tsp. freshly ground black pepper
• ¼ c. finely chopped fresh basil
• 1 c. mozzarella grated
• ¼ c. Parmesan cheese

Instructions

1. Heat 1 tbsp. olive oil in a large skillet. Add onion and cook for 5 minutes or until it starts to look “glassy”.
2. Add ground meat and cook for another 5 minutes.
3. Add mushrooms and garlic and continue cooking until the meat is no longer pink and mushrooms are softened.
4. Add tomato sauce and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes. Remove from heat and add in fresh basil.
5. Remove squash from oven and when cool enough to handle, scrape about half of the squash from each shell. Stir into meat mixture then scoop the meat and squash mixture back into the shells. Top with mozzarella cheese then sprinkle with Parmesan.
6. Return to the oven and bake for 10-15 minutes or until cheese is melted and bubbling. Remove from oven and sprinkle with fresh parsley.

Recipe sources

https://www.thepioneerwoman.com/food-cooking/recipes/a62136849/stuffed-spaghetti-squash-recipe/

https://mypocketkitchen.com/stuffed-spaghetti-squash/

https://www.savorythoughts.com/how-to-cook-spaghetti-squash-boats/