New World Spaghetti Squash Recipe

Name: New World Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 spaghetti squash (2 - 3 pounds); 1 -3 tablespoon olive oil, for skillet (or sesame oil?); 1 tablespoon coriander seeds or 1 tablespoon coriander powder; 1 tablespoon cumin seeds or 1 tablespoon cumin powder; pine nuts, generous scoop (pignola nuts); sesame seeds, generous scoop; sunflower seeds or pumpkin seeds, generous scoop; 2 large onions, coarsely chopped; 4 big garlic cloves, coarsely chopped; 1 -2 jalapeno pepper (or 1 T of jarred pickled jalapenos); 2 -3 tablespoons chili pepper sauce (I used Thai Chili Garlic sauce); 1 (15 1/2 ounce) can black beans (drained and rinsed); limes or lemon juice; 2 tablespoons chopped cilantro leaves (fresh or dried); corn chips, to serve (I blue or black corn chips for their color)

Servings: persons

1 spaghetti squash (2 - 3 pounds)
1 -3 tablespoon olive oil, for skillet (or sesame oil?)
1 tablespoon coriander seeds or 1 tablespoon coriander powder
1 tablespoon cumin seeds or 1 tablespoon cumin powder
pine nuts, generous scoop (pignola nuts)
sesame seeds, generous scoop
sunflower seeds or pumpkin seeds, generous scoop
2 large onions, coarsely chopped
4 big garlic cloves, coarsely chopped
1 -2 jalapeno pepper (or 1 T of jarred pickled jalapenos)
2 -3 tablespoons chili pepper sauce (I used Thai Chili Garlic sauce)
1 (15 1/2 ounce) can black beans (drained and rinsed)
limes or lemon juice
2 tablespoons chopped cilantro leaves (fresh or dried)
corn chips, to serve (I blue or black corn chips for their color)

1
Hack squash open using a big broad knife--and WORK at it to divide it in half lengthwise.
2
Scoop out the seeds.
3
Place on baking sheet or big baking dish, turned over. Pierce the skin all over with a fork. Bake at about 375 or 400 degrees F for about 40 - 45 minutes. Remove squash halves from the oven. Using your baking mits, turn squash over, and if it's just right you should be able to scrape the innards with a spoon and the squash will come out sort of like noodles--really more like slaw.
4
Heat some oil in a sizable skillet (large enough so that you can eventually mix in the squash with the other ingredients. Add ingredients in any order that makes sense to you. For me, taking my cue from Indian cookbooks, I typically sizzle up the spicy ingredients with the seeds and nuts first--browning them together and flavoring the oil. Next I add the onions and jalapenos and let them reduce/brown. Then add the garlic and the Chili Garlic sauce (and/or the lime or lemon juice). Toss in the black beans and the cilantro leaves, and mix / heat thoroughly.
5
Toss in the spaghettified squash, mix thoroughly. Serve in bowls topped with the corn chips.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 spaghetti squash (2 - 3 pounds), 1 -3 tablespoon olive oil, for skillet (or sesame oil?), 1 tablespoon coriander seeds or 1 tablespoon coriander powder, 1 tablespoon cumin seeds or 1 tablespoon cumin powder, and more.

Yes, New World Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New World Spaghetti Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions