Photo of Tex Mex–Stuffed Spaghetti Squash by WW

Tex Mex–Stuffed Spaghetti Squash

1 - 5
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
Roasted spaghetti squash halves are delicious edible vessels; simply fill with a savoury stuffing, and pull the squash strands away from the shells as you gather up a bite. With this recipe, we take a Tex Mex approach, mixing up an easy filling that requires no precooking. Rotisserie chicken, canned black beans, sweet red pepper, purchased salsa, and cheese imbue the squash with loads of savoury goodness. We recommend refrigerated salsa from the produce section for the freshest flavour. A finishing flourish of avocado adds just the right amount of creamy richness.


Cooking spray

4 spray(s)

Uncooked spaghetti squash

1 medium

Kosher salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Canned low sodium black beans

½ cup(s), rinsed and drained

Sweet red pepper(s)

cup(s), finely chopped

Skinless rotisserie chicken breast

3 oz, shredded

Fat free salsa

6 tbsp(s), divided

Low fat cheddar or colby cheese

6 tbsp(s), shredded, divided


½ medium, sliced or chopped


  1. Preheat the oven to 425°F. Line a small sheet pan with foil.
  2. Cut the squash in half lengthwise; scoop out and discard the seeds and membranes. Coat the cut sides of the squash with cooking spray, and sprinkle with salt and pepper. Place the squash halves cut side down on the prepared pan. Roast at 425°F for 25 minutes.
  3. Meanwhile, in a medium bowl, toss together the beans, red pepper, chicken, ¼ cup salsa, and 2 tbsp cheese. Remove the squash from the oven (leave the oven on). Turn the squash halves over, cut side up. Divide the chicken mixture evenly between the squash halves. Sprinkle the remaining 4 tbsp cheese on top.
  4. Return the squash to the oven. Roast until the squash is tender and the cheese is bubbly and browned, about 20 minutes. Top the squash halves with avocado and the remaining 2 tbsp salsa.
  5. Serving size: 1 stuffed squash half