For a richer flavor, consider adding a pinch of chili powder or a dash of hot sauce to the vegetable mixture. To add protein, stir in cooked ground beef, shredded chicken, or crumbled chorizo to the squash mixture before baking. If you don't have a casserole dish, you can serve the mixture directly from the spaghetti squash shells for a rustic presentation.
Mexican-Inspired Spaghetti Squash
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING8 People
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VIEWS15
Embark on a culinary adventure with this vibrant dish, where the mild sweetness of spaghetti squash meets the bold, zesty flavors of Mexico. This delightful creation is a symphony of textures and tastes, perfect as a light meal or a stunning side dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol12 mg
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Fiber6 g
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Protein7 g
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Saturated Fat4 g
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Sodium521 mg
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Sugar1 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. (Prep time: 5 minutes)
02
Step
0 mins
Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle each half with 1/2 teaspoon of olive oil, spreading evenly. Season generously with salt and pepper. Place cut-side down on the prepared baking sheet. (Prep time: 5 minutes)
03
Step
30 mins
Bake in the preheated oven until the squash is tender and easily pierced with a fork, approximately 30 minutes. (Cook time: 30 minutes)
04
Step
7 mins
While the squash bakes, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chopped onion, bell pepper, and minced garlic until softened and fragrant, about 5-7 minutes. Remove from heat. (Prep time: 5 minutes; Cook time: 7 minutes)
05
Step
0 mins
Once the squash is cooked, remove it from the oven and reduce the oven temperature to 350 degrees F (175 degrees C). Lightly coat a 2-quart casserole dish with nonstick cooking spray. (Prep time: 2 minutes)
06
Step
0 mins
Using a fork, shred the spaghetti squash flesh from its skin into a large bowl (discard the skins). Add the sautéed vegetables, black beans, 1/2 cup of the Mexican cheese blend, cilantro, cumin, salt, and pepper to the bowl. Mix thoroughly to combine. Spoon the mixture into the prepared casserole dish. Sprinkle the remaining 1/4 cup of Mexican cheese evenly over the top. (Prep time: 10 minutes)
07
Step
20 mins
Bake in the preheated oven until the cheese is melted and bubbly, approximately 15-20 minutes. (Cook time: 20 minutes)
08
StepRemove from the oven and garnish with chopped tomatoes, diced avocado, and sliced black olives before serving. (Prep time: 5 minutes)
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Ashlynn Labadie
Jun 29, 2025I've made this twice now, and it's a winner every time! Thanks for sharing this recipe.
Tad Pagac
Jun 25, 2025I'm not usually a fan of spaghetti squash, but this recipe changed my mind! It's so flavorful and easy to make.
Darius Hickle
Jun 21, 2025So easy and tasty! I will be adding this to my regular meal rotation.
Fausto Spencer
Jun 14, 2025I made this for a potluck, and it was a huge hit! Everyone loved it, even those who are usually picky eaters.
Armand Kiehn
Jun 11, 2025This recipe is amazing! I added some corn and a can of diced tomatoes with green chiles and it was perfection!
Lulu Grant
Jun 10, 2025Absolutely delicious! The flavors melded together perfectly. I added some shredded chicken for extra protein.
Lenore Mcglynn
May 20, 2025A great vegetarian option! I loved the combination of the squash, black beans, and Mexican cheese.