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Southwest Stuffed Spaghetti Squash

• 2 medium spaghetti squash • 2 tbsp olive oil • 1/2 red onion, chopped • 2 garlic cloves, minced • 1 jalapeno pepper, minced (leave seeds in for more heat) • 1 red bell pepper, chopped • 1/2 tbsp ground cumin • 1/2 tbsp oregano • 1/2 tbsp chili powder • Kosher salt • Freshly cracked black pepper • 15 oz can black beans, drained and rinsed • 1 cup frozen corn, thawed • 1/2 cup freshly torn cilantro, plus more for garnish • Juice of 1 lime • 1/2 cup shredded cheese or dairy-free option: Soy or vegan grated cheese (nutritional yeast)


1. Preheat oven to 375° F. 2. Place the 2 whole squash on a baking sheet and roast for 50 minutes. 3. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). 4. Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.” 5. In a large skillet, heat oil over medium-high. 6. Add onion, garlic, jalapeno and red bell pepper and sauté 2 minutes. 7. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper and sauté 1 more minute. 8. Stir in beans, corn, half of cilantro and lime juice until well combined. 9. Add the mixture to each squash half and taste and season as desired. 10. Set oven to broil. 11. Stuff each squash half with the squash-vegetable mixture and top with grated cheese. You will have 4 halves. 12. Broil until cheese melts and gets brown and bubbly, 1-2 minutes. Sprinkle with remaining cilantro and serve warm.

Serves 4

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