Easy stuffed spaghetti squash with taco-seasoned chicken, black beans & cheese. This healthy dinner has 36 grams of protein and tastes amazing!
I’m always looking for sneaky ways to get more vegetables in my meals (especially since I have a toddler at home), and spaghetti squash has become my secret weapon.
This stuffed version is one of those recipes I keep going back to because it’s just so good. I fill it with seasoned ground chicken using my homemade taco seasoning, basically because I’m obsessed with taco flavors and put them in everything (see taco pizza, taco pasta, taco pasta salad, taco salad, to name a few 😆). Add some black beans and melty cheese, and you’ve got yourself a dinner that’s hearty and packs 36 grams of protein.
The best part? You can totally make it your own. Swap the chicken for ground turkey or ground beef, use whatever cheese you have in the fridge, throw in different veggies. It’s one of those forgiving recipes that work with whatever you’ve got. Honestly, it might just convert you into a spaghetti squash lover if you aren’t already.
Ingredients You’ll Need
- Spaghetti squash: This recipe uses 2 small to medium spaghetti squashes, which are cut in half to create 4 individual portions. You can use any size squash you prefer, just note that it might change the oven roasting time.
- Ground chicken: I used this to keep things light, but you could also use lean ground turkey or extra lean ground beef.
- Veggies: Garlic, onions, and poblano peppers add depth and flavor. You can swap the poblanos for bell peppers or jalapeños if you prefer.
- Seasonings: I made a little taco seasoning using a mix of regular chili powder, ancho chili powder, garlic powder, onion powder, ground cumin, paprika, and oregano for that perfect Tex-Mex flavor. You can also use your favorite store-bought taco seasoning to keep it simple (you’d need 2-3 tablespoons).
- Black beans: Adds lots of fiber to keep the meal satisfying. Pinto or kidney beans also work great.
- Cheese: Your favorite melty cheese works. Shredded Oaxaca, mozzarella, Monterey Jack, or Colby Jack are all great options.
(See the recipe card below for full measurements.)
How to Make Stuffed Spaghetti Squash
Roast the squash. Prep the spaghetti squash by cutting it in half lengthwise and seasoning the cut side with salt, pepper, and olive oil. Roast in the oven for 40-45 minutes until tender. Set aside to cool.
Prep the filling. Cook the garlic, onions, and poblano pepper until soft, then add the ground chicken with seasonings, and cook until browned. Stir in some tomato paste, water, and black beans.
Toss with “noodles.” Using a fork, scrape out the insides of the spaghetti squash to create “noodles,” then add them to the skillet with the meat and toss together to combine.
Bake. Stuff the filling back into the spaghetti squash shells, top with shredded cheese, and bake until the cheese has melted.
Garnish and serve. Top with cilantro, avocado, diced red onion, and sour cream.
Recipe Tips
- Cook the squash fully. Make sure you roast the spaghetti squash until it’s nice and tender. If it feels a bit firm after 45 minutes, cover it with foil and bake for another 10-15 minutes until it’s easily pierced with a fork. Nobody wants crunchy squash noodles!
- Keep it simple with taco seasoning. To save some time, you can use your favorite homemade or store-bought taco seasoning instead of individual spices. Just adjust to your preferred taste.
- Make this dish low-carb by omitting the black beans and adding in some more veggies like broccoli florets, peas, or mushrooms.
- Make ahead for easy dinners. You can roast the squash and make the filling ahead of time. Store them separately in the fridge, then assemble and bake when you’re ready to eat.
How and What to Serve with Stuffed Spaghetti Squash
These stuffed spaghetti squash boats are satisfying on their own, especially topped with guacamole, pico de gallo, or Mexican crema.
But if you’re looking to round out your meal, pair it with a fresh green salad, Mexican roasted veggies, or cilantro-lime cauliflower rice. Add your favorite salsa on the side for a spicy kick (check out all my salsa recipes).
Frequently Asked Questions
I recommend cutting the spaghetti squash to help reduce the baking time and make it easier to handle.
Absolutely! You can omit the chicken and use a black bean and corn blend instead, or add other sautéed veggies like bell peppers, mushrooms, or peas.
Spaghetti squash should have some bite to it, but not necessarily a crunch. To get the crunch out, you can roast the spaghetti squash for about 45 minutes. If it’s still too firm, cover it with foil and bake for an additional 10 minutes, until it reaches your desired consistency.
Storing and Reheating
These stuffed spaghetti squash boats keep really well in the fridge, making them perfect for meal prep.
Store any leftovers in an airtight container (you can keep the filling right inside the squash boats, or store it separately—whichever you prefer). They’ll stay fresh for up to 5 days.
To reheat, simply pop them in the microwave for about 2 minutes until warmed through.
More Healthy Recipes
For the stuffed spaghetti squash
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Preheat the oven to 425°F. Carefully slice the spaghetti squash in half lengthwise, then scoop out and discard the seeds and the insides using a spoon.
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Drizzle ½ teaspoon olive oil over the cut-side of each spaghetti squash half and sprinkle each with ½ teaspoon salt and ¼ teaspoon ground black pepper.
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Place the squash on the prepared baking sheet, cut side up, and bake in the oven for 40-45 minutes, until the squash is tender. Set aside to cool while you make the filling.
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Heat the remaining 2 teaspoons of oil in a large sauté pan or deep skillet over medium-high heat. Add the garlic and cook for 30 seconds, until fragrant. Add the onion and poblano and cook for 4 minutes, until the onions start to become translucent.
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Add the ground chicken, chili powder, ancho chili powder, garlic powder, onion powder, cumin, paprika, dried oregano, and the remaining 1 ½ teaspoons of kosher salt. Stir together to combine and cook for 8 minutes or until the chicken is fully cooked through.
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Add the tomato paste and water. Stir together until the tomato paste is fully combined with the meat. Add the black beans and stir to combine. Remove the skillet from the heat.
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Using a fork, scrape out the insides of the spaghetti squash to create noodles. Add the “noodles” to the skillet with the meat and toss together to combine.
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Fill each of the squash cups with the mixture. Top each one with ¼ cup of shredded cheese.
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Bake the squash for 10 more minutes until the cheese has fully melted, or broil for 2-4 minutes until melted.
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Garnish each squash with cilantro, red onions, diced avocados, and a dollop of sour cream. Serve immediately.
Prevent your screen from going dark
- Protein: You can use ground chicken, turkey, or extra lean ground beef. To keep it vegetarian, you can use only black beans and corn, along with the seasonings and tomato paste.
- Cheese: Your favorite melty cheese works. Shredded Oaxaca, mozzarella, Monterey Jack, or Colby Jack are all great options.
Serving: 1squash half | Calories: 499kcal | Carbohydrates: 44g | Protein: 36g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 2878mg | Potassium: 1505mg | Fiber: 14g | Sugar: 10g | Vitamin A: 2335IU | Vitamin C: 36mg | Calcium: 288mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in February 2022 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.