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Spaghetti Squash Nachos

Spaghetti Squash Nachos with Homemade Tortilla Chips

Squash never tasted so good.
Course Appetizer, Lunch, Main Course
Cuisine American, Mexican
Keyword Nachos, Spaghetti Squash
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2


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


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.



  1. 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.