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Best Stuffed Spaghetti Squash Burrito Boats Recipe

We love these best stuffed spaghetti squash burrito boat recipes. They are topped with our delicious creamy blender salsa, which is like a creamy mild avocado salsa.
Course Entrees
Cuisine Mexican
Keyword dinner, easy recipe, Mexican, recipe, easy dinner, spaghetti squash, boats, burrito boats, spaghetti squash recipes, stuffed spaghetti squashim good burrito boats recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 Boats
Calories 709kcal
Author Holli Butterfield


  • 1 spaghetti squash
  • 1 teaspoon olive oil
  • Salt and pepper
  • Black beans 15.5 oz canned drained
  • 1-2 Tablespoon of taco seasonings
  • 1 cup corn fresh, frozen or 8.5 oz can
  • 1 dice roasted green chiles 4 oz can
  • 2 Roma tomatoes diced
  • Cojtio cheese
  • 1 lime sliced
  • Sour cream as a topping
  • Pickled red onion as a topping
  • Salt and pepper for taste
  • Blender Salsa as a topping


  • 1. Preheat oven to 400 degrees F 
  • 2. Cut spaghetti squash down the middle, so your left with to equal halfs. Scoop out any seeds. Coat the inside of each squash with about 1 teaspoon olive oil. Place squash, cut-side down, on a baking sheet. And poke holes down the center with a fork. This helps to release the moisture during cooking.
  • 3. Bake in the preheated oven until squash is tender, about 30 minutes. Remove from oven and allow to cool for 5 minutes.
  • 4. Shred the inside of squash with a fork, making sure not to poke thur the bottom and leave the noodles in the squash.
  • 5. In a pan over medium heat warm the black beans. Add taco seasonings and set aside.
  • 6. In a pan over high heat roast corn and chile until browned. Set aside.
  • 7. Add all ingredients to your spaghetti squash boats. 
  • 8. Start with a layer you topping in the sqash boats. Frist the beans. Next roasted corn and chiles. Sprinkle with tomatoes and cheese.
  • 9. Pour Blender salsa generously over the burrito boats.
  • 10. Add limes, cilantro, sour cream, pickled red onions and salt and pepper to your tastes. 
  • 11. Serve Hot and enjoy! 

Ingredients For Blender Salsa Recipe

  • 10 tomatillos husks removed and washed well
  • 1-2 jalapeños deseeded and stems removed
  • optional: 1/2-1 onion especially good if roasted
  • 2 avocados
  • 1 bunch cilantro
  • 2 teaspoons minced garlic
  • 1 lime juiced
  • salt and pepper

Instructions For Blender Salsa Recipe

  • Blend all ingredients in a high powered blender for 90 seconds. Adjust seasoning if needed.
  • Keeps for up to a week.
  • Optional: Roast tomatillos, jalapeños, and onion on a cookie sheet lightly drizzled with olive oil at 425 degrees until blackened before blending.



Serving: 1g | Calories: 709kcal | Carbohydrates: 126g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 21mg | Sodium: 693mg | Fiber: 32g | Sugar: 25g