This Southwest Spaghetti Squash is a healthy meal. It's loaded with black beans, corn, red pepper, and spaghetti squash with a chipotle dressing.
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.
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.
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.
- 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.
- 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.
- 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.
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!
And if you like replacing pasta with healthier options try a pesto shirataki noodles recipe.
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.
Southwest Spaghetti Squash
- 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
- Preheat oven to 450°F.
- 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°F 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.