Comida Kraft
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Tex-Mex Spaghetti Squash Boat

Prep Time
Total Time

6 servings, 1/2 cup each

Think twice-baked potato, spaghetti-squash style! Mexican cheese, veggies and tender squash strands form a flavorful filling for a halved squash shell.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min.
  • Cut squash lengthwise in half; remove and discard seeds. Scoop squash strands into large bowl. Add cheese, peppers and onions; mix lightly. Spoon into 1 squash shell; place in shallow baking dish. Discard remaining squash shell.
  • Bake 28 to 30 min. or until heated through, topping with bacon for the last 3 min.

Food Facts

Young early-season squash can contain a lot of water. For best results, drain the scooped-out squash in a colander to remove excess water before mixing it with the cheese, peppers and onions as directed.

How to Keep the Filled Squash Shell Upright

To keep the filled squash shell upright in baking dish, form a sheet of foil into a ring, then place around bottom of squash to stabilize.


  • 6 servings, 1/2 cup each

Nutritional Information

Serving Size 6 servings, 1/2 cup each
Calories 130
Total fat 8g
Saturated fat 4g
Cholesterol 20mg
Sodium 270mg
Carbohydrate 11g
Dietary fiber 3g
Sugars 6g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 15 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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