Southwestern Stuffed Spaghetti Squash – Delicious!

Another delicious squash dish – who would’ve guessed?! This one really was tasty and was passed onto us from the folks that provide us with our weekly crop share. I was nervous at first that it may not be enough food to really fill us up, but it was. I suppose through the beans and squash it was more than enough to make us feel nice and full without any other side dishes or meats. The presentation of this dish was also great – it looked VERY unique. Overall, it was an easy dish that we cannot wait to make again!


– 1 spaghetti squash
– 2 tbs. extra virgin olive oil
– 1/2 red onion, chopped
– 3 minced garlic cloves
– 1 jalapeno pepper, minced (the more seeds = more heat)
– 1 chopped red bell pepper
– 1 tbs ground cumin
– 1 tbs Mexican oregano
– 1 tbs chili powder
– 1 can black beans (drained & rinsed)
– 1 cup corn (frozen & thawed works, OR canned)
– coarse salt & freshly ground pepper
– 1/2 cup torn cilantro
– 1 lime
– 1 cup grated cheddar cheese


Pre-heat your oven to 375 F. Roast the squash, uncut, on the baking sheet for 50 minutes. Let it cool for about 30 minutes, then cut it in half. Spoon out the seeds, then with a fork scrape the flesh to make spaghetti. Be careful not to ‘fork’ the outside of the squash because you will put your meal back in the squash to serve, so preserve the ‘shell’!

While the squash is cooking heat oil in a medium skillet. Add the onion, jalapeno and red bell pepper. Saute for about 2 minutes. Add cumin, mexican oregano, chili powder and a heaping pinch of salt and pepper. Saute for another minute, or two. Add the beans, corn, and cilantro and stir. Squeeze in the juice from the lime and stir to mix. Add about 1/2 to 3/4 of the spaghetti to the bean mixture and stir to combine. Add some more salt or pepper if needed.  Switch your oven to broil, and while that is heating up stuff each half of your squash with the mixture and grate cheddar on top. Put them back into the broiler until the cheese melts, garnish with extra cilantro.

What really made this dish a breeze to cook is that it really only took up a cutting board, some knives, one skillet and a baking sheet – very light on the dish load. It also looked really great being served in the squash halves! I started working on cooking up the entire bean mixture when my squash was cooling, so as I was cooking up that mixture my squash was cooling. I used the last 15 minutes of my squash cooking time to prepare my beans, peppers and other ingredients to be sautéed. Overall, it was easy to multi-task and clean up with this meal. We really are going to put this into a semi rotation!We found that we had waaaay more of the bean mixture and spaghetti left over after we stuffed the squash halves and placed them into the broiler. It tasted just as good the next day re-heated in a bowl. Just mix up the remaining spaghetti you have with your leftover bean mixture and enjoy another day.


2 responses to this post.

  1. Posted by whit on November 21, 2011 at 2:53 pm

    Great post, loved the step by step photos. Killer presentation placing the finished product back in the hollowed squash!


  2. […] Featured recipe: Spaghetti squash & marinara  & Southwestern Spaghetti Squash […]


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