Southwestern Stuffed Spaghetti Squash Recipe

Name: Southwestern Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Spaghetti Squash; 2 Tablespoons Extra Virgin Olive Oil; 1 cup Diced Red Onion; 3 cloves Garlic, Minced; 1 whole Jalapeno Pepper, Minced (leave Seeds In For More Heat); 1 whole Red Bell Pepper, Diced; 1 Tablespoon Ground Cumin; 1 Tablespoon Mexican Oregano; 1 Tablespoon Chili Powder; 1 pinch Coarse Salt And Freshly Ground Pepper; 1 can (15 Oz. Size) Black Beans, Drained And Rinsed; 1 cup Frozen Corn, Thawed; 1/2 cups Freshly Torn Cilantro, Plus More For Garnish; 1 whole Lime; 1 cup Grated Cheddar Cheese

Servings: persons

1 whole Spaghetti Squash
2 Tablespoons Extra Virgin Olive Oil
1 cup Diced Red Onion
3 cloves Garlic, Minced
1 whole Jalapeno Pepper, Minced (leave Seeds In For More Heat)
1 whole Red Bell Pepper, Diced
1 Tablespoon Ground Cumin
1 Tablespoon Mexican Oregano
1 Tablespoon Chili Powder
1 pinch Coarse Salt And Freshly Ground Pepper
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
1 cup Frozen Corn, Thawed
1/2 cups Freshly Torn Cilantro, Plus More For Garnish
1 whole Lime
1 cup Grated Cheddar Cheese

1
Preheat oven to 375F.
2
Roast the whole squash on a baking sheet in the preheated for 50 minutes.
3
Let cool another 30 minutes, then cut in half.
4
Spoon out the seeds, then using a fork, scrape up the flesh, making the spaghetti.
5
Isnt that cute?
6
Leave about 1/4 of an inch of flesh intact in the peel.
7
Set this aside youll stuff it later.
8
Heat oil in a medium skillet.
9
Add the onion, garlic, jalapeno pepper and red bell pepper.
10
Saute 2 minutes.
11
Add cumin, Mexican oregano, chili powder and a good pinch of salt and pepper.
12
Saute another minute.
13
Add the beans, corn and cilantro.
14
Stir to combine.
15
Squeeze in the lime juice and give it one last stir.
16
Add in half the spaghetti to the bean mixture and stir to combine.
17
Taste and season accordingly.
18
I probably tossed in a little more salt at this point.
19
Switch oven to broil.
20
Stuff each squash half with the mixture and top with grated cheese.
21
Stick it back under the broiler until the cheese melts and gets all brown and bubbly, baby.
22
Garnish with a leetle bit of cilantro and enjoy your life.
23
*I used only half of the spaghetti squash as it was A LOT.
24
I saved the rest for lunch the next day.
25
*

452

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 whole Spaghetti Squash, 2 Tablespoons Extra Virgin Olive Oil, 1 cup Diced Red Onion, 3 cloves Garlic, Minced, and more.

Yes, Southwestern Stuffed 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!

Southwestern Stuffed Spaghetti Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions