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Southwest Spaghetti Squash

This Southwest Spaghetti Squash is a healthy meal. It is loaded with black beans, corn, and red pepper on a bed of spaghetti squash with a smoky 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


  • 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


  • 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.


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