Stuffed Taco Spaghetti Squash Boats

A delicious shot of stuffed taco spaghetti squash boats
A delicious shot of stuffed taco spaghetti squash boats

Delicious Mexican flavours with the healthy benefits of spaghetti squash.

Enjoy this new twist on Mexican taco flavours with the delightful taste of stuffed spaghetti squash. It’s a delicious meal your family will enjoy with the healthy goodness of spaghetti squash, corn, tomatoes, and peppers. Mexican night at your family’s night just got a little more interesting and healthy. Suitable for vegetarians, this recipe is tied together with the flavours of tacos.

Yield: 4 servings
Calories per serving: 434


  • 2 medium spaghetti squash, halved with seeds scooped out
  • 3 tbsp Crystal Margarine, melted
  • ½ tsp salt
  • ½ tsp pepper
  • ½ yellow onion, diced
  • 3 cloves garlic, diced
  • 3 tbsp taco seasoning
  • 540 ml canned black beans, drained and rinsed well
  • 2 cups cherry tomatoes, halved
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 cup corn
  • ½ cup refried pinto beans
  • 4 green onions, diced
  • ¼ cup cilantro, chopped
  • 1 jalapeno, sliced


  1. Preheat oven to 400F. Drizzle the cut side of the spaghetti squash with 2 tbsp melted Crystal Margarine and season with salt and pepper. Place cut side down, on a large baking sheet. Roast until squash is tender, about 35-40 minutes. Allow to cool for 5 minutes before using a fork to pull out spaghetti squash strands.
  2. While squash is roasting, heat remaining margarine in a large skillet over medium heat. Add onion and garlic and cook until soft. Add black beans and cook for one minute.
  3. Add taco seasoning and stir. Add cherry tomatoes, green & red pepper and corn and cook for an additional minute.
  4. Divide mixture and scoop into prepared spaghetti squash halves. Top with cheese, and place in the oven for 5 minutes or until cheese is melted.
  5. Top with refried pinto beans, green onions, cilantro, and sliced jalapenos.