Look no further for a perfect Stuffed Spaghetti Squash! My Southwest Stuffed Spaghetti Squash is a scrumptious, clean-eating vegetarian meal!
Hello party people! Are you ready for a fiesta?
Alright, sorry that was lame. I sometimes struggle with how to start a post and then terrible things like that happen. I’ll keep working on it 🙂
What I don’t struggle with is packing all my favorite southwestern or Mexican flavors into a healthy package. I love Mexican food, but I know I can’t eat the real stuff all the time.
My Southwest Stuffed Spaghetti Squash is perfect bowl of nature’s goodness!
Just think black beans, peppers, tomatoes, cheese and all the best southwest inspired spices. Topped with just enough cheese to hold it together.
The bowl is a vessel straight from nature, a spaghetti squash! All those low-carb, clean eating “noodles” go into the stuffing goodness.
I got this idea from my brother’s girlfriend, Erica. She made me something similar the last time I was at their house in Charlotte. I loved it so much, but she hadn’t written her recipe down.
So I of course, came home with a mission to make my own version.
I’d say this little Southwest Stuffed Spaghetti Squash was a huge success! I hope you enjoy.
- 1 medium spaghetti squash cut in half
- 1/2 tablespoon olive oil
- 1/2 medium sweet onion chopped
- 1 bell pepper chopped
- 2 teaspoons mined garlic
- 1 15 ounce can black beans rinsed and drained
- 1 15 ounce can diced tomatoes drained
- 1/2 teaspoon cumin divided
- 1/2 teaspoon chili powder divided
- 1/8 teaspoon chipolte powder divided
- 1/2 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 1/2 cup 2% Mexican cheese
- Toppings: cilantro plain Greek yogurt
- Preheat oven to 375 degrees.
- Place spaghetti squash flesh side down in a glass baking sheet with 1/2 cup water.
- Roast for 30-35 minutes or until just tender.
- When the squash has 10 minutes left cooking, add the olive oil to a large saute pan over medium heat.
- Saute the peppers and onions. Season with a healthy pinch of the salt, pepper and seasoning. Cook 5-10 minutes until translucent and soft. Add the garlic and cook for 30 seconds.
- Add the black beans, tomatoes and more salt, pepper and spices. Cook another 5 minutes.
- When the squash is done, remove from the oven and allow to cool enough to touch. Flip the squash upside down and with a fork, rake out most of the squash, allowing for a quarter inch to stay along the bowl.
- Add the squash to the black bean mixture. Stir well and season with the rest of the salt, pepper and spices.
- Scoop the mixture back into the spaghetti squash shells, layering with a small amount of cheese. Leave about half the cheese for the top.
- Return to oven for 10 minutes, or until golden brown.
- Serve with cilantro and plain Greek yogurt (or sour cream.)
To help cut the squash, you can pierce it and microwave it for a few minutes. If you do that, reduce the oven cooking time.
If you like it spicy, add additional chipolte powder.
Like it? Help me out by pinning to Pinterest. Pin to your Mexican, Vegetarian dinners or recipe board. Thank you!
Thanks for stopping by today! See you tomorrow to talk about ways to kick start your running after winter.
I’m linking up with: Meatless Monday with Sarah and Deborah, Meatless Monday with Annmarie, Delicious Dish Tuesday, What’s Cookin’ Wednesday, Full Plate Thursday with Miz Helen, FoodFriDIY, Foodie Friday, and the Weekend Potluck. Thanks so much ladies for the link up parties!
Ever cooked spaghetti squash?