Mexican Spaghetti Squash Boats

Servings: 2     Cal: 334    Carb: 62     Fat: 2    Protein: 19



Non-stick cooking spray

1 medium spaghetti squash

½ onion, diced

1 small package (8oz) of sliced mushrooms

2 garlic cloves

½ bell pepper

1 can black beans, rinsed and drained

1 jalapeno, diced

2 roma tomatoes, finely chopped and cooked down on the stove (to make a sauce consistency)

¼-1/2 cup cilantro, chopped

Spices: 1 teaspoon of each – black pepper, cumin, chili powder, onion powder, garlic powder

1 tablespoon soy sauce (Bragg’s brand)

1 tablespoon hot sauce

Optional topping: Vegan shredded cheese, salsa



  1. Preheat oven to 475.
  2. Cut squash in half long ways and scoop out the seeds with a spoon. Spray squash with non stick cooking spray then top with a dash of black pepper, onion powder, garlic powder and cumin.  Place squash in a 9×13 baking dish flat side down.  Add a dash of water to bottom of pan (so it helps steam/cook the squash.  Cook for 20-25 minutes (until top of squash starts to brown)
  3. In the meantime, heat a medium skillet sprayed with non-stick cooking spray on medium high heat. Add onions and garlic, sautee for 3-5 minutes.  Add mushrooms and bell pepper, sautee for another 3-5 minutes.  Add beans, seasonings, tomato sauce, jalapenos, cilantro and stir.
  4. Remove baked squash from oven and let cook for a few minutes. “Fluff” each squash boat with a fork so the strands are released, leaving the squash in the shell.  Fill each “boat” with half of the mixture and top with cheese.
  5. Bake boats for an additional 5-10 minutes
  6. Top with salsa (or whatever else you would like) and enjoy!


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