Burrito Spaghetti Squash Boats

Spaghetti squash make fine vessels for this zesty, Mexican-flavoured filling.
  • Prep time 15 mins
  • Cook time 70 mins
  • Yields 4

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  • Recipe Submitted By Beverly Moss


  • 2 medium spaghetti squash, halved, seeds removed
  • 1 Tbsp extra virgin olive oil
  • kosher salt
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1 Tbsp extra virgin olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 1 Tbsp taco seasoning mix
  • kosher salt
  • Freshly ground black pepper
  • 1 (15-oz) can black beans
  • 1-1/2 cups chopped cherry tomatoes
  • 1 cup corn, canned and drained or frozen
  • TO TOP
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 2 Tbsp fresh cilantro, chopped (optional)


  • measuring cups and spoons
  • cutting board and knife
  • rimmed baking dish
  • fork
  • large skillet
  • wooden spoon
  • can opener
  • cheese grater


  1. Preheat oven to 400° F.
  2. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30-35 minutes. Let cool slightly. Using a fork, break up squash strands.

Meanwhile, make filling:

  1. In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more.  Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
  2. Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
  3. Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes.
  4. Garnish with cilantro and serve.

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