Tex-Mex Spaghetti Squash Boat

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

Tex-Mex Spaghetti Squash Boat

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.

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.


  • 1 (2 3/4 pound) spaghetti squash
  • 1 cup KRAFT Mexican Style Shredded FourCheese with a TOUCH OF PHILADELPHIA
  • 1/3 cup finely chopped red peppers
  • 2 green onions, thinly sliced
  • 1/4 cup OSCAR MAYER Real Bacon Bits


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

Prep: 30 min | Yield: 6 servings, 1/2 cup each

Nutritional Information Serving Size 6 servings, 1/2 cup each Amount Per Serving 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

Recipe and photo used with permission from: Kraft Heinz Company