Vegan Mexican Spaghetti Squash

Looking down on a spaghetti squash with mexican filling and topped with cheese and other ingredients.

Vegan Mexican Spaghetti Squash

I love a healthy, low-carb dinner hack! This roasted Mexican spaghetti squash makes a Mexican-inspired feast, loaded with spicy black beans, veggie crumbles, and dreamy vegan cheese sauce.

Course Main Course

Cuisine American, Mexican

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 151kcal

Author Marly McMillen

Ingredients

Spaghetti Squash

1 regular-sized Spaghetti Squash
1 tablespoon olive oil
pinch salt and pepper

Mexican Filling

1 cup black beans, cooked or canned, drained
1 cup veggie crumbles (see notes)
1 cup diced tomatoes, fresh or canned, drained
1 cup frozen corn
1 tablespoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika

Vegan Cheese Sauce

1 cup vegan cheddar shreds
¼ cup vegetable broth
1 tablespoon nutritional yeast flakes

Instructions

For the Spaghetti Squash:

Preheat your oven to 400°F/200°C. Line a baking sheet with parchment paper.
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with a pinch of salt and pepper.Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40–50 minutes.
Remove the roasted spaghetti squash from the oven and let it cool slightly. Use a fork to gently shred the squash flesh into strands, leaving them in the shell to create a “boat.”.

For the Mexican Filling:

While the squash is roasting, combine the black beans, veggie crumbles, diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and pepper in a large bowl. Mix everything until evenly combined.

For the Cheese Sauce:

Place vegan cheese shreds in a microwave-safe bowl. Add the vegetable broth and nutritional yeast flakes.
Heat in the microwave for one minute. Stir vigorously until it's smooth. Reheat in 15-second increments if necessary.

Assemble the Mexican Squash Boats:

Divide the prepared Mexican filling evenly between the squash halves, spooning it over the shredded squash.
Add melted vegan cheese sauce on top of the Mexican Filling.
Place the pan with the squash in the oven and bake for 10–15 minutes, or until the filling is heated through and the cheese is melted and bubbly.

Garnish and Serve

Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with avocado slices, salsa, or vegan sour cream, if desired.

Slow Cooker Instructions:

Prepare the Squash: Cut the spaghetti squash in half and scoop out the seeds.
Cook the Squash: Place the squash halves (cut-side down) in the slow cooker with ½ cup of water. Cover and cook on low for 4-5 hours or high for 2-3 hours, until tender.
Prepare the Filling: While the squash cooks, combine filling ingredients.
Skip the Cheese Sauce: Because the slow cooker is a steamy environment, you can add plain vegan cheese shreds. The cheese will melt just fine.
Assemble & Melt the Cheese: Flip the cooked squash halves over and fluff the strands with a fork. Spoon the filling evenly into each squash half, sprinkle with vegan cheese, and cover the slow cooker. Cook for another 15-20 minutes on high (or until the filling is hot and the cheese melts).
Serve & Enjoy: Garnish with avocado, cilantro, and lime juice!

Notes

Notes on Using Veggie Crumbles

Frozen Veggie Crumbles: If you’re using frozen veggie crumbles, there’s no need to cook them beforehand. Simply add them directly to the bowl with the other filling ingredients—they’ll heat through perfectly in the oven.
Homemade Crumbles: Use this recipe for homemade ground beef to make your own veggie crumbles.
Plant-Based Ground (e.g., Impossible or Beyond): If you’re using fresh, plant-based grounds like Impossible or Beyond, it’s important to precook them according to the package instructions. These products typically require a quick sauté in a skillet before mixing into the filling to ensure they’re fully cooked and flavorful.

Nutrition