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.
Southwest Stuffed Spaghetti Squash
Ingredients
- 1 medium spaghetti squash, cut in half
- 1 teaspoon olive oil
- ½ medium sweet onion, chopped
- 1 bell pepper, chopped
- 2 teaspoons minced garlic
- 1 15 ounce can black beans, rinsed and drained
- 1 15 ounce can diced tomatoes, drained
- ½ teaspoon cumin, divided
- ½ teaspoon chili powder, divided
- ⅛ teaspoon chipolte powder, divided
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
- ½ cup 2% Mexican cheese
- Toppings: cilantro, plain Greek yogurt
Instructions
- Preheat oven to 375 degrees.
- Place spaghetti squash flesh side down in a glass baking sheet with ½ 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.)
Notes
If you like it spicy, add additional chipotle powder.
Nutrition
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!
Your turn?
Ever cooked spaghetti squash?
Kelley Best says
Hi there! I was wondering if you have an approximate idea of the nutritional content- specifically calories, in this reciepe?
JulieWunder says
Hi! I've been slowly adding nutritional information to my older recipes! I just added it to them. Each side of the squash is about 500 calories. Enjoy!
Michelle | A Dish of Daily Life says
I'll be honest here...I could probably eat Mexican food every day. I love it so much. This looks fabulous and my kids all love spaghetti squash (and Mexican food) so I think they would really like this! 🙂
JulieWunder says
Me too! Every. day. And never get tired of it 🙂
Sue @ This Mama Runs for Cupcakes says
Spaghetti squash is seriously the best isn't it? Sooo versatile, you can literally do ANYTHING with it! This looks soooo yummy!
JulieWunder says
I totally agree! I love cooking with it.
Rachel says
I do a stuffed acorn squash but this is just taking it up a notch! Time to step up my stuffed squash game. I wonder if my kids would like this. Thanks for sharing it -- I'll give it a whirl!
JulieWunder says
They might? It's kind of fun serving it back in the same bowl. Maybe you could find some little squash for kid sized portions.
Sarah says
Love this, it's one of my favs to make when we have lots of spaghetti squash from the garden! It was a win win since I had another way to get my Mexican/Southwestern fix and use up all the spaghetti squash!
JulieWunder says
I've never grown spaghetti squash! I'll have to try it this year. How big are the vines?
Annmarie says
Love stuffed spaghetti squash- this looks so good!
JulieWunder says
Thanks Annmarie! SO good!
Faith VanderMolen says
Ah, if I could find spaghetti squash here in China, I would make this in a heart beat. So many of my favorite foods in one recipe. YUM!
JulieWunder says
Oh man! I would miss that so much!
Karly says
This is my kind of meal! Thanks for linking up with What's Cookin' Wednesday!
JulieWunder says
Thanks for hosting!
Rosey Rebecca says
Oh this looks wonderful! Going to pin and add it to my weekly menu soon!
JulieWunder says
Yay! I hope you enjoy it.
Ivanna says
I'm going to try this I have a squash now that I need to use...perfect timing!
JulieWunder says
Yay! I hope you enjoy it.
Farrah says
Yay for spaghetti squash! That looks all sorts of amazing! <3 I want some for this weekend! 😀
(I feel ya on starting blog posts--especially my recipe ones. Tis a struggle indeed!)
JulieWunder says
Haha! I know and then bad things happen like that. I'm trying to add more life stories to them instead of just... this food is good and you should try it... 🙂
[email protected] says
This looks and sounds delicious. I have made spaghetti squash a few times but have only put mozzarella and tomato sauce on it. I really need to jazz it up like you did.
JulieWunder says
This way is really good too!
Mandi Korn says
Yummy and healthy, thanks for sharing
JulieWunder says
Thanks Mandi! I hope you can try it!
Andrea on Vacation says
I have a love/hate relationship with spaghetti squash. Some times I make it and is delicious and other times I just want to gag. It is probably my fault because I cook it wrong 🙂
JulieWunder says
Oh no! Try this :-0 I bet you'll like it!
Mary Beth Jackson says
I love spaghetti squash! This looks yummy and a fun way to fix it! Very creative 🙂
JulieWunder says
Thanks MB. I love this recipe.
Deborah @ Confessions of a mother runner says
I eat stuffed spaghetti squash all the time it's the best and so filling!
JulieWunder says
I could not agree more. It's such a versatile plant! Great for us veg heads.
[email protected] says
I love the idea of stuffed spaghetti squash! This would be perfect for taco Tuesday, right?
JulieWunder says
Totally! Or Taco Thursday or Moe's Monday or Mexican Wednesday.... or Friday... haha. Any excuse for Mexican food in my world.
Susie @ SuzLyfe says
Well isn't this just a squash bowel of goodness! LOVE it!
JulieWunder says
Thank you! It's sooooo gooooddd!
Dannii @ Hungry Healthy Happy says
This looks amazing, but it makes me sad that spaghetti squash is so difficult to find in the UK. Like, near on impossible, so I miss out on making delicious things like this.
JulieWunder says
Oh man! That stinks! You could probably do it with zoodles too.
Jess @ run pink says
Wow! This looks tasty. Brilliant recipe Julie. I'm definitely going to try this. I have all the ingredients except the squash. But that's a quick fix. 😉 Thank you for sharing this recipe. I too love Mexican food way more than I ought...
JulieWunder says
Thanks Jess! I'm so glad you like the recipe. I hope you'll get a chance to make it. It was sooooo yummy.