Vegan Mexican Spaghetti Squash – Namely Marly

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This vegan Mexican spaghetti squash is one of those magical recipes that proves plant-based eating can be incredibly delicious and exciting. As someone who’s spent years exploring plant-based cooking, I’ve learned that the key to an unforgettable meal is balancing bold flavors with nutritious ingredients. This recipe delivers both!

Marly leaning on the kitchen island

The Meal I’ve Been Looking For!

I’ve been on a “low carb” kick lately. I’ll explain more about that in a minute.

But first, let’s talk about healthy-ish food that tastes entirely indulgent. That’s what I love about this Mexican Spaghetti Squash. It begins with a perfectly roasted spaghetti squash filled with a tasty (and easy) Mexican filling and topped with my signature melted vegan cheese sauce.

Why low carb? Well, I read Dr. Richard Johnson’s book called, “Nature Wants Us to Be Fat” and it’s been a real eye-opener for me. I refer to Shawn as the “Carbonator” because he can eat all the things and stay naturally thin. I have to work on it more. I’m not going for keto, I’m just trying to keep my carbs in check. Indulgent spaghetti squash recipes are my favorite way to say, “Mission accomplished!”

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • Spaghetti Squash: Choose a medium-sized squash with firm, unblemished skin. Found in the produce section, look for a squash that feels heavy for its size.
  • Black Beans: Canned or home-cooked work perfectly. Rinse well to reduce sodium if using canned.
  • Veggie Crumbles: Look for plant-based alternatives in the frozen vegetarian section. Brands like Beyond Meat or Gardein work great.
  • Vegan Cheese Shreds: Daiya or Follow Your Heart offer excellent melting properties.
  • Nutritional Yeast: Found in health food sections or bulk bins. Adds a cheesy, nutty flavor to the cheese sauce.


What Makes This Recipe Shine?

  • The naturally mild spaghetti squash becomes a perfect canvas for robust Mexican-inspired flavors.
  • The combination of black beans, veggie crumbles, and spices creates a protein-rich filling that mimics traditional taco fillings.
  • By roasting the squash first, and then layering it with a vibrant mixture of spices, we transform a simple vegetable into a restaurant-worthy dish.

How to Make Mexican Spaghetti Squash

Step One: Prepare the Spaghetti Squash

Roasting the spaghetti squash first transforms it into delicate, pasta-like strands.

Start by carefully slicing the squash lengthwise, removing seeds, and drizzling with olive oil. Roast cut-side down to ensure even cooking and maximum flavor caramelization.

The insides of a spaghetti squash are being scraped of with a spoon.


Marly’s Tips

Add spaghetti squash seeds and strands to your compost bin, or put them outside and watch them disappear like magic, thanks to squirrels and birds.

Step Two: Make the Filling and Cheese Sauce

While the squash roasts, prepare your Mexican-inspired filling. The key is building flavor through spices like chili powder, cumin, and smoked paprika. Mix your ingredients thoroughly, allowing the spices to meld and create a cohesive, vibrant filling.

The vegan cheese sauce is a game-changer. By combining vegan cheese shreds with vegetable broth and nutritional yeast, you’ll create a creamy, stretchy sauce that brings the entire dish together.

A hand holds a bowl of vegetable broth, pouring it into a bowl with vegan cheddar shreds.

Step Three: Bake to Perfection

One more quick bake is all it takes to heat the filling mixture three and to add “caramelization” to the edges of the cheese sauce, giving it that freshly baked, melty cheese texture.

Melted cheese is drizzled over spaghetti squash bowls in a baking pan.

Slow Cooker Method:

You can make this spaghetti squash meal in the slow cooker! Here’s how:

  1. Prepare the Squash: Cut the spaghetti squash in half and scoop out the seeds.
  2. 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.
  3. Prepare the Filling: While the squash cooks, combine the filling ingredients.
  4. Skip the Cheese Sauce: Because the slow cooker is a steamy environment, you can use plain vegan cheese shreds and skip the cheese sauce.
  5. 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).
  6. Serve & Enjoy: Garnish with avocado, cilantro, and lime juice!

Notes on Using Veggie Crumbles

Not all veggie crumbles are the same. Here are some of my favorite options:

  • 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: Skip the store-bought and 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 plant-based meats 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.
A forkful of spaghetti squash with mexican toppings, hovers over the rest of the plate of food.

Storage Instructions

  • Refrigerate leftovers in an airtight container for 3-4 days
  • Spaghetti Squash “boats” can be frozen for up to 1 month
  • Reheat in the oven at 350°F/175°C for best texture restoration

Serving Suggestions

Complete your meal with these quick and easy side dishes that complement the Mexican-inspired flavors:

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

Allergy & Diet Notes

These Mexican Spaghetti Squash boats are:

  • Gluten-free
  • Dairy-free
  • Can be made soy-free by choosing appropriate soy-free veggie crumbles
  • Can be made oil-free by leaving out the olive oil and using a vegan cheese alternative, such as sprinkling some vegan parmesan on top.

More Vegan Recipes

If you love this recipe for Vegan Mexican Spaghetti Squash, here are more main meal favorites to try:

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

Prevent your screen from going dark

For the Spaghetti Squash:

  1. Preheat your oven to 400°F/200°C. Line a baking sheet with parchment paper.

  2. 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.

  3. 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:

  1. 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:

  1. Place vegan cheese shreds in a microwave-safe bowl. Add the vegetable broth and nutritional yeast flakes.

  2. 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:

  1. Divide the prepared Mexican filling evenly between the squash halves, spooning it over the shredded squash.

  2. Add melted vegan cheese sauce on top of the Mexican Filling.

  3. 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

  1. 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:

  1. Prepare the Squash: Cut the spaghetti squash in half and scoop out the seeds.

  2. 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.

  3. Prepare the Filling: While the squash cooks, combine filling ingredients.

  4. 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.

  5. 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).

  6. Serve & Enjoy: Garnish with avocado, cilantro, and lime juice!

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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.

 

Calories: 151kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 653mg | Potassium: 539mg | Fiber: 5g | Sugar: 10g | Vitamin A: 710IU | Vitamin C: 11.9mg | Calcium: 76mg | Iron: 1.8mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


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