Squash never tasted so good.

Spaghetti Squash Nachos in pan

Spaghetti squash on it’s own doesn’t have a lot of taste.

But what it does have is a lot of wonderful texture.

It even has a slight bit of crunch to it.

Not to mention that it’s so much fun to make because out of nowhere, the cooked squash transforms into spaghetti-type strands.

In this recipe, the spaghetti squash is cooked in the microwave.

It’s super easy and turns out great every time.

The hardest part about making this squash is cutting it in half because the outside of the squash is quite hard.

When buying spaghetti squash at the market, ask a produce department employee if he or she can cut it in half (lengthwise) for you.

I’ve done this before and it makes it a lot easier and safer for the chef!

These nachos are made with homemade tortilla chips but feel free to use premade tortilla chips instead.

The end result will still taste wonderful.

Blue premade tortilla chips would be very pretty in this dish.

Here are more crispy corn tortilla recipes you may like “Brie and Olive Tapenade Nachos“, “Chili Bacon Nachos” and “Chipotle Lime Tortilla Chips“.

Let’s check out the ingredients.

Spaghetti Squash Nachos Ingredients

For the Spaghetti Squash – Spaghetti squash and butter

For the Tortilla Chips – Corn tortillas and canola oil

For the Nachos – Crispy tortilla chips, cooked spaghetti squash, shredded Monterey jack cheese, green onions, hot sauce, salt and pepper

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat the oven to 350 degrees F.

For the Spaghetti Squash:

Spaghetti Squash on Cutting Board

Cut Spaghetti Squash on cutting board

Half of Spaghetti Squash

Very Very Carefully, cut the squash in half lengthwise…

…Cutting this in half is the hardest part because the skin of the squash is super hard.

It may be best when buying the squash to ask a produce department employee to cut it in half lengthwise for you.

Scoop Pulp from Spaghetti Squash

Using a spoon…

Remove Pulp from Spaghetti Squash

…scrape the sides…

Remove Pulp from Spaghetti Squash

…and scoop out, and discard the pulp and seeds.

Paper Towel on Spaghetti Squash

On a microwave safe plate, place one of the halves of squash and lay a wet paper towel over it.

Cook the squash covered with the paper towel in the microwave until tender (about 12 minutes; time may vary depending on the microwave).

When it’s done cooking, with the paper towel still covering the squash, set it aside for about 5 minutes so it will steam a bit longer.

Fork in Spaghetti Squash

Using a fork, gently pull out the strands from the inner sides and bottom of the squash (leave the strands inside of the squash).

They should pull away from the skin easily.

Fluff Spaghetti Squash with Fork

Continue to work your way around the edges to pull out all of the strands.

Fluff Spaghetti Squash with Fork

This is the fun part!

Fluff Spaghetti Squash with Fork

It’s just like magic.

Fluff Spaghetti Squash with Fork

Butter in Spaghetti Squash

After all of the strands are pulled out from the inner sides and bottom of the squash, add butter (the squash should still be warm).

Fluff spaghetti squash with fork

Mix the butter with the squash so it will melt.  Set aside.

For the Tortilla Chips:

Cut Tortillas on cutting board

Next, cut the tortillas…

Cut Tortillas on cutting board

…cut each tortilla in six triangular pieces.

Cut Tortillas on Cutting Board

No worries if they’re not cut perfectly…

Cut Tortillas on Cutting Board

…imperfection gives them character.

Cut Tortillas on Cutting Board

Next,

Skillet on Burner

…Heat a small skillet on medium heat…

Canola Oil in Pan

…and add canola oil so that the oil is about 1/2 inch deep in the pan (amount may vary depending on the size of skillet).

Frying Tortilla Chips

To the pan, add about 8 tortilla pieces at a time so not to overcrowd the pan.

Frying Tortilla Chips in Pan

As the chips are cooking, keep a close eye on the oil. If the chips are cooking too quickly, or the oil starts to smoke, turn the heat down.

Fried Tortilla Chips in Skillet

Turn the tortilla chips as they cook until each side is a light golden color.

Tortilla Chips on Paper Towels

When the chips are done cooking, transfer them to a paper towel lined-plate to absorb any excess oil.

For the Nachos:

Tortilla Chips in Skillet

Put the chips in an oven-proof plate or skillet.

Spaghetti Squash on Tortillas

Then top the chips with spaghetti squash.

Spaghetti Squash on Tortillas

So that the squash isn’t too bunched up on the chips, spread it out evenly a thin layer to cover all of the chips.

Spaghetti Squash on Tortillas

Next, add salt and pepper to taste.

Spaghetti Squash on Tortillas

I added a few dashes of salt and about 4 dashes of the pepper.

Cheese on Spaghetti Squash

Then top with ¾ cup shredded cheese (reserving ¼ cup).

Spaghetti Squash Cheese Tortillas in pan

Feel free to use any type of cheese you like.

Chopped Green Onion on cutting board

Chop the green onions (including the green tops).

Spaghetti Squash Nachos in pan

Top with chopped green onions…

Spaghetti Squash Nachos in pan

…and dashes of hot sauce.

Heat in preheated oven until the cheese starts to melt (about 6 minutes).

Spaghetti Squash Nachos in pan

Once out of the oven, top the nachos with the remaining shredded cheese.

Spaghetti Squash Nachos in pan

Serve right away while warm.

And enjoy each scrumptious bite.

Spaghetti Squash Nachos in pan

Thank you so much for stopping by CCC!

More Mexican Food Recipes You May Like:

One-Skillet Enchilada Sauce Taco Meat

Cilantro and Garlic Salsa

Chicken Fajita Quesadillas (with Homemade Fajita Sauce)

Easy Homemade Guacamole

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Spaghetti Squash Nachos

Spaghetti Squash Nachos with Homemade Tortilla Chips

Squash never tasted so good.
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Ingredients

For the Spaghetti Squash:

  • 1/2 of a spaghetti squash small size
  • 1 tablespoon butter

For the Tortilla Chips:

  • 8 corn tortillas cut each tortilla chip in 6 triangular pieces
  • 1/2 cup canola oil amount may vary depending on the size of skillet

For the Nachos:

  • Crispy tortilla chips
  • Cooked spaghetti squash
  • 1 cup shredded Monterey jack cheese
  • 2 green onions chopped including the green top parts
  • 2 teaspoons hot sauce (tabasco or other type)
  • 3 dashes salt or to taste
  • 4 dashes ground black pepper

Instructions

For the Spaghetti Squash:

  • Preheat the oven to 350 degrees F.  
  • Very Very Carefully, cut the squash in half lengthwise...
    ...Cutting this in half is the hardest part because the skin of the squash is super hard.
    It may be best when buying the squash to ask a produce department employee to cut it in half lengthwise for you.
  • Using a spoon, scoop out and discard the pulp and seeds. 
  • On a microwave-safe plate, place one of the halves of squash and lay a wet paper towel over it. Cook the squash covered with the paper towel in the microwave until tender (about 12 minutes; time may vary depending on the microwave)
  • When it’s done cooking, with the paper towel still covering the squash, set it aside for about 5 minutes so it will steam a bit longer.
  • Using a fork, gently pull out the strands from the inner sides and bottom of the squash (leave the strands inside of the squash)
  • After all of the strands are pulled out from the inner sides and bottom of the squash, add butter (the squash should still be warm).
  • Mix the butter in with the squash so it will melt. Set aside. 

For the Tortilla Chips:

  • Heat a small skillet on medium heat and add canola oil so that the oil is about 1/2 inch deep in the pan (amount may vary depending on the size of skillet)
  • To the pan, add about 8 tortilla pieces at a time so not to overcrowd the pan. Turn the tortilla chips as they cook until each side is a light golden color.
  • As the chips are cooking, keep a close eye on the oil. If the chips are cooking too quickly, or the oil starts to smoke, turn the heat down.
  • When the chips are done cooking, transfer them to a paper towel lined-plate to absorb any excess oil. 

For the Nachos:

  • Put the chips in an oven-proof plate or skillet. Top them with the spaghetti squash, and salt and pepper to taste.
  • So that the squash isn't too bunched up on the chips, spread it out evenly a thin layer to cover all of the chips.
  • Then top the squash with ¾ cup shredded cheese (reserving ¼ cup), the green onions, and dashes of hot sauce. 
  • Bake the nachos in a preheated oven until the cheese starts to melt (about 6 minutes). 
  • Once out of the oven, top the nachos with the remaining shredded cheese. 
  • Serve right away while warm.

Notes

TIP:

If the squash is too round and smooth to get a good footing on the cutting board, just cut a thin slice off of the bottom side so the squash will sit more firmly on the cutting board while you cut it in half.