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Mexican Cheesy Bean and Turkey Spaghetti Squash Boats

March 31, 2022
by
Warming spices mixed up in sautéed veggies, beans, tangy chiles, and all the cheese cooked down in a tomato sauce and tucked into roasted spaghetti squash boats: these Mexican Cheesy Bean and Turkey Spaghetti Squash Boats are everyone’s favorite dinner!
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Warming spices mixed up in sautéed veggies, beans, tangy chiles, and all the cheese cooked down in a tomato sauce and tucked into roasted spaghetti squash boats: these Mexican Cheesy Bean and Turkey Spaghetti Squash Boats are everyone’s favorite dinner!

Jump to Recipe

Warming spices mixed up in sautéed veggies, beans, tangy chiles, and all the cheese cooked down in a tomato sauce and tucked into roasted spaghetti squash boats: these Mexican Cheesy Bean and Turkey Spaghetti Squash Boats are everyone’s favorite dinner!

Spaghetti squash is truly just the best. It’s super hearty, a great nutrient-packed alternative to noodles, and makes for perfect little “boat” style individual servings. Plus, with a mild, nutty flavor, spaghetti squash is the perfect base for just about any toppings you desire. So, while you maybe wouldn’t throw Mexican toppings onto your classic spaghetti noodles, there are literally no rules when it comes to a squash boat. And, let me tell you, with juicy seasoned ground Turkey, all the beans and chiles, and SO much melty cheese, you don’t want to miss out on these Mexican Cheesy Bean and Turkey Spaghetti Squash Boats!! 

Warming spices mixed up in sautéed veggies, beans, tangy chiles, and all the cheese cooked down in a tomato sauce and tucked into roasted spaghetti squash boats: these Mexican Cheesy Bean and Turkey Spaghetti Squash Boats are everyone’s favorite dinner!

The breakdown…

These Mexican Cheesy Bean and Turkey Spaghetti Squash Boats are one of my all time favorite east dinners. I mean, with just a simple roast of the spaghetti squash and the easiest ever filling, this dish comes together in no time. First up, you want to get those squashes going. I opt to microwave the squash before slicing. This makes it much easier to slice without nearly chopping off your fingers… because, I mean, those things are pretty hard to cut! But, with just a few minutes in the microwave, I swear you’ll be able to slice them up, pull out the seeds, and send your squash halves to the oven in no time.

While those squashes are cooking up, it’s time to get cracking on the filling. For these Mexican Cheesy Bean and Turkey Spaghetti Squash Boats, the filling really isn’t all too crazy. I simple sauté up some red onion and poblanos with ground Turkey. As always, this recipe is super customizable. You could totally substitute a yellow onion or shallot for the red onion, and could even amp up the spice with a jalapeño pepper instead of the poblano (not spicy). Oh, and ground Turkey is totally interchangeable! You could throw in chicken, beef, or even mushrooms for a vegetarian option. Double beans would also work nicely. Either way, you’ll want to really season everything up with some freshly chopped garlic, cumin, oregano, chipotle chili powder (or regular chili powder), salt, and pepper. Nothing too crazy, but still delicious. 

Warming spices mixed up in sautéed veggies, beans, tangy chiles, and all the cheese cooked down in a tomato sauce and tucked into roasted spaghetti squash boats: these Mexican Cheesy Bean and Turkey Spaghetti Squash Boats are everyone’s favorite dinner!

all the filling…

Next up, mix some tomato paste into the mix. This helps keep the mixture thick/ not too liquidy, which is necessary due to the tomatoes you’re going to throw in next. The beans, tomatoes, and green chiles really bring the bulk to this dish, but also helps bring in a ton of moisture. Nobody wants a dry filling!!

Cook everything up until a nice sauce forms. You want enough liquid to keep your boat saucy, but you don’t want it to overflow with liquid. Use your best judgment… you really can’t mess these up!! … Especially when you top everything off with ALL the cheese!! Be generous here. In my opinion, there are few things better than a cheesy topped Mexican dish. It’s almost like a cheddar topped Mexican casserole, actually. Send them to the oven to get that cheese all melty and it’s absolutely delicious. 

Warming spices mixed up in sautéed veggies, beans, tangy chiles, and all the cheese cooked down in a tomato sauce and tucked into roasted spaghetti squash boats: these Mexican Cheesy Bean and Turkey Spaghetti Squash Boats are everyone’s favorite dinner!

how to serve them up…

Serve these Mexican Cheesy Bean and Turkey Spaghetti Squash Boats up with some fresh avocado and cilantro and voila! Dinner is served. I love to serve these up with a simple salad or some roasted veggies. You could also add these to a bigger addition of Mexican foods with tacos, guacamole and salsa, chips, and quesadillas. They make for the best unique addition to this type of spread! Really, though, however you serve these up, I swear they’ll be delicious!

I hope you love these Mexican Cheesy Bean and Turkey Spaghetti Squash Boats as much as I do! Let me know what you think in the comments below:)

Mexican Cheesy Bean and Turkey Spaghetti Squash Boats
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Mexican Cheesy Bean and Turkey Spaghetti Squash Boats

Recipe by Annie PatrickCourse: All Recipes, Main CoursesCuisine: Mexican, Tex MexDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 


Warming spices mixed up in sautéed veggies, beans, tangy chiles, and all the cheese cooked down in a tomato sauce and tucked into roasted spaghetti squash boats: these Mexican Cheesy Bean and Turkey Spaghetti Squash Boats are everyone’s favorite dinner!

Ingredients

  • squash:

  • 2 spaghetti squashes

  • Olive oil, to coat

  • filling:

  • 2 tbsp olive oil

  • 1 red onion, finely diced

  • 1 poblano pepper, seeded and diced

  • 1 lb ground turkey

  • 3 cloves garlic, finely diced

  • 2 tsp ground cumin

  • 1 tsp dried oregano

  • 1 tbsp chipotle chili powder

  • salt and pepper, to taste

  • 2 tbsp tomato paste

  • 1 15 oz can black beans, rinsed and drained

  • 1 15 oz can fire roasted diced tomatoes (not drained)

  • 1 5 oz can hatch green chiles

  • 1 ½ cups cheddar cheese, freshly grated (divided)

  • to serve:

  • Fresh cilantro or chives, to serve

  • Avocado or guacamole, to serve

Instructions

  • Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
  • Poke a fork into each spaghetti squash 4-6 times. Microwave each squash for 3 minutes to soften. Slice each squash lengthwise to make 4 “boats.” Remove seeds. Rub each squash with olive oil and place, flesh side down, on the baking sheet. Transfer to the oven, and roast for 35-40 minutes, or until the squash is fork tender. Give the squash a few minutes to cool, then use a fork to shred the inside of the squash into long spaghetti-like strands.
  • While the squash is roasting, heat the 2 tbsp olive oil in a large skillet over medium-high heat. Once hot, toss in the red onion, poblano, and ground turkey. Sauté for 4-5 minutes, breaking the turkey up with a spoon as you go. Then, mix in the garlic, cumin, oregano, chili powder, salt, pepper, and tomato paste. Cook for another minute or two, or until the garlic is fragrant.
  • Pour the black beans, roasted tomatoes, and hatch green chiles. Bring the liquids to a boil, then reduce the heat to medium low. Cook for about 8-10 minutes, or until the liquid has started to reduce. Then, mix in ½ cup of the cheddar cheese, and turn off the heat.
  • Divide the turkey mixture amongst the four spaghetti squash boats. Sprinkle the remaining cheese over top of each, then transfer the baking sheet back into the oven. Bake or broil for 6-8 minutes, or until the cheese is melty and crisp.
  • Garnish each boat with fresh herbs and avocado. Serve and enjoy!
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