Instead of scraping the delights out of the shell and tossing it away, we’re giving the entire squash the credit it deserves. This Tex-Mex Baked Spaghetti Squash from The Honour System is stuffed with protein-packed beans and chili-lime chicken. Toss in some spice via salsa, fresh cilantro, and top it all off with a unique cheese blend and you’ve got a delicious dinner.

under 50 mins

Ingredients for servings

    Spaghetti Squash

  • 3 ounce cooked Chicken Breast 1 breast, cut into chunks

  • 1 medium Spaghetti Squash about 4 cups cooked

  • 1 cup Kidney Beans drained and rinsed

  • 3 tablespoons fresh Coriander chopped

  • 0.5 cup Cheddar Cheese Shredded

  • to taste Sea Salt

  • to taste Pepper

  • 1 tablespoon Chili Flakes optional


  • Preheat your oven to 425°F and line your baking sheet with parchment.

  • Cut the squash in half, rub with inside with olive oil and sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork.

  • Meanwhile, toss the chili flakes with the cheeses and stir the fresh coriander into the salsa.

  • When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting. Fully shred the squash, leaving the shell intact. You will be stuffing it!

  • Transfer the spaghetti squash to a mixing bowl. Stir in the salsa, followed by the beans and chicken. Split the mixture in half and stuff each squash shell. Top with the shredded cheese.

  • Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.

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