Healthy Meets Hearty: Burrito Spaghetti Squash Boats

Let’s be honest—sometimes dinner can feel like a never-ending loop of the same few recipes. You’ve made taco night a million times, and pasta has already made its weekly appearance. So, when I stumbled across Burrito Spaghetti Squash Boats, I knew I had to shake things up! Imagine all the bold, satisfying flavors of a burrito, but in a lighter, veggie-packed version that's perfect for anyone looking to add a little variety without sacrificing taste.

Making this dish was a breeze, and let me tell you—scraping out those golden strands of roasted spaghetti squash felt oddly satisfying! The kitchen was filled with the mouth-watering aroma of seasoned ground beef, onions, and a hit of cumin. Once I stuffed the squash boats with all that savory goodness and topped them off with cheese, salsa, and a dollop of sour cream, I was sold. The first bite was like comfort food heaven but without that post-meal sluggishness. It was light, fresh, and had just the right amount of kick.

Burrito Spaghetti Squash Boats Photo By: Fraiche Living

And the best part? It’s endlessly customizable! My partner loves extra heat, so we added jalapeños and hot sauce, while I loaded mine up with avocado and tortilla chips for a fun crunch. If you're craving something a little different but don’t want to stray too far from the flavors you love, these Burrito Spaghetti Squash Boats are your answer. Trust me, dinner just got a whole lot more exciting!

And of course, to really bring it all together, I couldn’t resist pairing these flavorful boats with a refreshing margarita—it was like the final puzzle piece that made this meal feel like a mini fiesta!

Burrito Spaghetti Squash Boats

Recipe from Fraiche Living

Burrito Spaghetti Squash Boats Photo By: Curd is the Word

Ingredients

For the Spaghetti Squash

• 2 spaghetti squash cut in half length ways & seeds removed

• 1-2 tablespoons oil

• 1/2 teaspoon salt

For the Filling

• 1/2 tablespoon oil

• 1 398 mL can black beans, drained and rinsed

• 1 cup corn (frozen or canned)

• 1/3 cup diced red onion

• 1/2 cup diced bell pepper

• 1 tablespoon taco seasoning

• 1 teaspoon lime juice

• salt and pepper to taste

• 1/2-1 cup shredded Monterey jack cheese

• cilantro optional garnish

• diced avocado optional garnish

• jalapeno slices (pickled or raw) optional garnish

Instructions

1. Preheat oven to 400 F. Cut squash in half, cover with 1 tablespoons oil and ½ teaspoon salt. Place cut side down on baking sheet. Roast for 40 minutes. 

2. While spaghetti squash cooks, add ½ tablespoon of oil to a frying pan and sauté the black beans, corn, onion and pepper on medium/ low heat for about 5 minutes or until warmed. Add in the taco seasoning, lime juice and salt to taste, mix to combine and remove from heat.

3. When done, remove spaghetti squash from the oven and turn over. Using a fork, lightly pull the squash from the sides of the skin, keeping the skin intact. Add in the filling mixture to both squash and lightly mix with the spaghetti squash. Cover with ½ cup cheese and broil for 2-5 minutes or until cheese melts.  

4. Serve with all your favorite toppings and enjoy!