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Vegetarian Southwest Stuffed Spaghetti Squash Easy Healthy Vegetarian

Southwest Stuffed Spaghetti Squash

Julie Wunder
My Southwest Stuffed Spaghetti Squash is a scrumptious clean eating vegetarian meal!
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine Mexican, Southwest, Vegetarian
Servings 2 people
Calories 521 kcal


  • 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
  • teaspoon chipolte powder, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • ½ 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 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.)


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 chipotle powder.


Calories: 521kcalCarbohydrates: 91gProtein: 26gFat: 12gSaturated Fat: 4gCholesterol: 17mgSodium: 2041mgPotassium: 1873mgFiber: 26gSugar: 26gVitamin A: 3020IUVitamin C: 118mgCalcium: 602mgIron: 9mg
Keyword Southwest Stuffed Spaghetti Squash
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!