Mexican Spaghetti Squash Egg Boats

Every Sunday night is pasta night in my house. Most of the time, that means taking out a batch of tomato sauce from the freezer and cooking whatever dry pasta we have one hand, but it’s nice to switch it up every now and then, like making this recipe for Mexican Spaghetti Squash Egg Boats.

I have never worked with spaghetti squash before, so I thought Sunday night would be a great time to try it.

This recipe for Mexican Spaghetti Squash Egg Boats tops the spaghetti squash with a flavorful chunky salsa, plus an egg that is cooked to over-easy (slightly runny), and then (if you are in the mood) topped with cheese and avocado slices.

These Mexican Spaghetti Squash Egg Boatss are very hearty without being too heavy. They take some time to prepare, so these are good for a weekend meal rather than trying to make these on a busy weeknight.

Ingredients:

• 2 spaghetti squash, halved
• 1 small yellow onion
• 2 plum tomatoes, diced
• 1 green bell pepper, diced
• 1 jalapeno, minced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 2 teaspoons oregano
• 1 teaspoon chili powder
• salt and pepper, to taste
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 cup grated cheddar cheese, optional
• 2 avocados, sliced
• Cilantro, to taste
• 2 limes, halved

Preheat your oven to 400 degrees F. Halve the spaghetti squash and scoop out the seeds. (This can take some serious effort. That is one tough squash!)

Place the squash cut side down on a cookie sheet coated with cooking spray (or with parchment paper) and roast for 30 minutes. Set aside and allow to cool until cool enough to handle (~10-20 minutes). Adjust the oven to 425 degrees F.

While waiting for the squash to cool, add a saute pan over medium heat and add 1 tablespoon olive oil. Add the onion, tomatoes, green pepper, jalapeno, and garlic and cook until fragrant, about 2 minutes.

Add in the cumin, oregano, chili powder, salt, and pepper and cook, stirring, for an additional minute.

Add the beans, stirring to combine. Remove from heat.

When the squash is cool enough to handle, use a fork to scrape at the inside of the squash until it resembles spaghetti.

Divide the salsa mixture among the 4 halves and mix into the spaghetti squash.

Crack an egg into each boat.

Add back to the cookie sheets and bake for 25 minutes at 425 degrees F.

You can serve these yummy guys just like this.

If desired, sprinkle with cheese and top with avocado slices (~1/2 avocado per squash).

You can also top with freshly chopped cilantro and serve each boat with half a lime to squeeze over the top.

This was DELICIOUS! I’d suggest breaking the egg yolk and mixing it all together before digging in so that all of the spaghetti squash gets evenly distributed throughout.

I am a cheese fanatic, so I loved having the cheese on top, but you can easily omit it without losing out on flavor. Squeezing a bit of lime juice on top before digging in is very much encouraged!