Mexican Spaghetti Squash

Festival Time !  Mexican Spaghetti Squash

By Dawn Thalheimer

Spaghetti squash is an excellent alternative to pasta. When cooked, it pulls apart into long, spaghetti-like strands. I’ve often used it instead of noodles with tomato sauce and turkey meatballs, but here I’ve converted it into a super cool bowl and baked all the toppings inside. Super fun and totally yummy!



   1 medium spaghetti squash

   ½ a red onion - diced

   ½ a red pepper - diced

   ½ a green pepper - diced

   ½ tsp ground cumin

    ½ tsp salt & pepper to taste

    3 mushrooms - chopped

    ¾ cup black beans

   ¾ cup corn

   ½ cup salsa

   ½ cup chopped cilantro

   2 oz sharp cheddar (about 1 cup shredded)



  • Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place one half of the squash face down in a baking dish with a 1/2 inch of water and cover with plastic wrap. Microwave for 9 – 10 minutes, then do the same with the other half. You will know it’s done if you can easily pierce the flesh and scrape up the spaghetti-like strands. Alternatively you can bake the squash in a 425˚ oven. Place the squash cut side down on a parchment covered baking sheet and cook for about 1 hour.
  • While the squash is cooking, heat up a large pan and fry the diced onion and peppers. Add the cumin, salt and pepper then mix in the mushrooms, beans and corn.
  • Remove from heat and stir in the salsa and cilantro.
  • Using a fork, scrape out the insides of the cooked squash and mix it into the corn/bean mixture.
  • Spoon all the filling back into the squash “bowls” and sprinkle the top with cheese.
  • Broil for about 4 minutes or until the cheese is melted.


Makes 2 servings. Per serving:

Calories: 359, Protein: 17.9g, Carbs 57.7g, Sugar: 8.3g, Fat 10.3g





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