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    Home » Recipes » Mexican Inspired

    Published: Mar 8, 2017 · Modified: Nov 2, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Southwest Spaghetti Squash

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

    Southwest Spaghetti Squash birds eye view.

    This is one meal that you can feel good about eating and feeding your family. It is a veg-on-veg fest, with plant-based ingredients.

    This Southwest Spaghetti Squash has all of my favorite Southwest ingredients in it: corn, black beans, red pepper, jalapeño, tomato, and a smoky vegan chipotle sauce, all served on a bed of spaghetti squash.

    Spaghetti squash is a great alternative to pasta. So if you are cutting back on carbs, it's a great vegetable to reach for.

    This recipe is gluten-free. Make sure to read labels when buying chipotle in adobo. Some contain gluten ingredients.

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    Jump to:
    • Chipotle Peppers
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage
    • 📖 Variations / Additions
    • Other Southwest Recipes
    • 📋 Recipe
    • Want to save this recipe?
    • 💬 Comments

    Chipotle Peppers

    If you have never tried a chipotle pepper, it has medium heat with a smoky taste. Although, I should say if you think jalapeños are spicy, you will think chipotles are spicy too.

    Chipotle peppers are dried and smoked jalapeños. Chipotle peppers in adobo sauce are rehydrated and mixed in a spiced tomato sauce.

    Chipotle peppers fall between 3,000 and 10,000 units on the Scoville Scale, to give you an idea of their spice level.

    I have used this Chipotle Dressing (or a variation of it) on a Black Bean Salad, Black Bean Jicama Tacos, and Lentil Quinoa Burritos. Can you tell it is one of my favorites?

    🧾 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.

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    🔪 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.

    Southwest Spaghetti Squash close up.

    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!

    And if you like replacing pasta with healthier options try a pesto shirataki noodles recipe.

    📖 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

    • Southwestern Buddha Bowl
      Southwestern Buddha Bowl
    • Portobello Fajitas
      Portobello Fajitas
    Southwest Spaghetti Squash close up.

    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.

    📋 Recipe

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    5 from 2 votes

    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 Mexican inspired
    Prep Time 5 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 50 minutes minutes
    Servings 6
    Calories 181kcal
    Author Willow Moon
    Prevent your screen from going dark

    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

    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.
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    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
    Nutrition Facts
    Chipotle Dressing - per 2 Tablespoons
    Amount Per Serving
    Calories 59 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 0g0%
    Cholesterol 0mg0%
    Sodium 162mg7%
    Potassium 48mg1%
    Carbohydrates 3g1%
    Fiber 0g0%
    Sugar 0g0%
    Protein 1g2%
    Vitamin A 50IU1%
    Vitamin C 1.1mg1%
    Calcium 2mg0%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

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    Reader Interactions

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      Recipe Rating




    1. Amanda says

      March 10, 2017 at 8:04 pm

      I'm always looking for new spaghetti squash recipes, and this one sounds great! I love the addition of chipotle dressing. So great with the beans and spices you've used.

      Reply
      • Willow Moon says

        March 11, 2017 at 8:43 am

        Thanks Amanda! They are some of my favorites!

        Reply
    2. Ashley says

      March 09, 2017 at 7:17 pm

      Yum!! This looks amazing! I have yet to try spaghetti squash but think I would love it!

      Reply
      • Willow Moon says

        March 10, 2017 at 7:08 am

        You should try it, it is delicious!

        Reply
    3. Maggie Unzueta says

      March 09, 2017 at 3:04 pm

      I have yet to try spaghetti squash. Might need to try this recipe. It has all my favorite seasonings. 🙂

      Reply
      • Willow Moon says

        March 09, 2017 at 4:35 pm

        Ooh, you should try it! It works really well in place of pasta!

        Reply
    4. anne @onedeterminedlife says

      March 09, 2017 at 2:08 pm

      I just cooked spaghetti squash for the first time last month. I realised it needed a bit more things to it to make is taste good. I think this looks like it would solve my problem.

      Reply
      • Willow Moon says

        March 09, 2017 at 2:27 pm

        To be honest, I prefer to add a bunch of ingredients to my spaghetti squash as well. I do eat it with vegan alfedo sauce or spaghetti sauce, but I prefer a dish like this that I won't tire of as quickly!

        Reply
    5. Janel Berchielli says

      March 09, 2017 at 10:48 am

      I haven't tried spaghetti squash in years. Maybe with your recipe I will give it another chance.

      Reply
    6. Heather Denniston says

      March 09, 2017 at 10:04 am

      Great idea! TO make it paleo i would skip the beans, add a little more chicken and maybe swap the corn for some sauteed kale or chard! Great recipe.

      Reply
    7. Veronica@inveronicascorner says

      March 09, 2017 at 8:22 am

      OMGoodness this looks so yummy! Adding this to my meal plan.

      Reply
      • Willow Moon says

        March 09, 2017 at 9:13 am

        Thanks Veronica!

        Reply
    8. Joanie @ ZagLeft says

      March 09, 2017 at 9:04 am

      I LOVE spaghetti squash and am always looking for new ways to prepare it. This recipe sounds fabulous and I'm dying to try that Chipotle dressing!

      Reply
      • Willow Moon says

        March 09, 2017 at 9:14 am

        Thanks Joanie, I hope you like it as much as I do!

        Reply

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