Southwest Spaghetti Squash

This Southwest Spaghetti Squash is a healthy meal. It's loaded with black beans, corn, red pepper, and spaghetti squash with a chipotle dressing.

🧾 Ingredients

This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

• Spaghetti squash: Has a mild nutty flavor. It works well for stuffing and is a great replacement to noodles.
• Red onion: Adds a pungent flavor. You could also use a yellow onion or white onion.
• Red bell pepper: Adds a sweet flavor. You could also use orange, yellow or green bell peppers.
• Black beans: Work well in Mexican dishes. Add a mild creamy flavor. You could also use pinto beans or garbanzo beans.
• Corn: Adds a sweet flavor.
• Jalapeño: Adds a spicy flavor. If you want less spice, remove the seeds and veins. If you want even more spice use a serrano pepper.
• Garlic: Adds a pungent flavor.
• Cumin: Adds a warm spice flavor.
• Tomato: Adds a sweet flavor and balances the other flavors.
• Olive oil: Adds flavor and enhances flavors.
• Chipotle dressing: Adds a spicy smoky flavor.
• Fresh cilantro: For some people cilantro tastes like soap. If this is you, leave it off.
• Salt and pepper: Enhances the other flavors and adds flavor.

5 Secrets to Transforming Tofu

FREE 5 part email series to help you cook tofu like a pro.

We respect your privacy. Unsubscribe at any time.

🔪 Instructions

1. Being very careful, slice spaghetti squash in half lengthwise. They are hard to cut and can slip away from you. Scrape out the seeds and stringy squash strands with a fork. Place on a baking sheet and drizzle olive oil on top. Bake until tender. Let cool and scoop out the spaghetti squash. Hold onto the squash boats for serving.
2. In a large skillet pour olive oil. Heat on medium. Cook onion until translucent. Add red pepper, corn, black beans, jalapeño, garlic, and seasonings. Stir and cook until crisp tender.
3. Add tomato and spaghetti squash. Cook a few minutes and stuff the mixture into the spaghetti squash boats. Drizzle chipotle dressing on top. Sprinkle chopped cilantro on top.

🥡 Storage

This recipe will last about 5 days in an airtight container in the fridge.

Another way that I love to eat spaghetti squash, is Vegan Spaghetti Squash Alfredo. It has a creamy alfredo sauce made from cauliflower. There's another veg-on-veg fest for you!

📖 Variations / Additions

• Vegan cheddar cheese
• Vegan sour cream
• Taco seasoning
• Other veggies: mushrooms, zucchini, yellow squash, sweet potato
• Vegan crumbles
• Pinto beans or garbanzo beans

Other Southwest Recipes

This Mexican spaghetti squash is a meal you can feel good serving your family.

*Don't forget to come back and leave your feedback and star rating.

Affiliate links below. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

I love these Pyrex baking dishes! I used a 7 ½" x 9 ½" baking dish for this recipe. It's great because it comes with a cover, so I can put it in the fridge.

📋 Recipe

Pin

Print

5 from 1 vote

Southwest Spaghetti Squash

This Southwest Spaghetti Squash is a healthy meal. It's loaded with black beans, corn, red pepper, and spaghetti squash with a chipotle dressing.

Course Main Course

Cuisine vegan, gluten free

Keyword southwest spaghetti squash, vegan spaghetti squash

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 6

Calories 181kcal

Author Willow Moon

Ingredients

• 1 spaghetti squash
• 1 tablespoon olive oil + more for drizzling on squash
• ½ cup chopped red onion
• 1 cup chopped red pepper
• 15 oz. can black beans
• 1 cup corn
• 2 tablespoons finely chopped jalapeño
• 1 clove garlic minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• Salt and pepper
• ½ cup chopped tomato
• Chipotle Dressing
• Cilantro

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 450°.
• Slice spaghetti squash in half lengthwise. Scrape out seeds and stringy bits. Drizzle olive oil in a baking dish, and place spaghetti squash cut side down. Roast at 450° for 25-30 minutes, or until fully cooked and tender. Scoop out spaghetti squash after it has cooled.
• In a skillet, heat olive oil. Add red onion and cook until translucent. Add red pepper, black beans, corn, jalapeño, garlic, and seasonings. Cook until red pepper and jalapeño are crisp tender.
• Add tomato and spaghetti squash, and cook a few minutes. Pile filling back in squash boats. Top with chipotle dressing and cilantro, and serve.

Nutrition

Calories: 181kcal | Carbohydrates: 32g | Protein: 6g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 341mg | Potassium: 588mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1315IU | Vitamin C: 47.4mg | Calcium: 78mg | Iron: 2.6mg

Vegan Made EasyDiscover vegan products and dishes on the abillion app. Use code WMOON to get started.

Sign Up For My NewsletterGet a FREE ebook with my Top 10 Vegan Recipes as a welcome gift!