This Southwestern Stuffed Spaghetti Squash is a great way to change things up for a meatless meal during the week. It’s filled with flavors of the southwest, and is easy, fast and good for you!
For more spaghetti squash recipes, try this Spaghetti Squash with Broccoli and Lemon Pepper or these Vegetarian Tostadas.
This is not my first time “stuffing” a spaghetti squash. I’m kind of in love with the whole idea. This Spinach Artichoke Spaghetti Squash is a favorite. But I thought – why not give it a southwestern twist?
This stuffed spaghetti squash recipe is so easy, but so packed with flavor. It’s easy to give the squash some southwestern flair with both enchilada sauce and taco seasoning. And then it’s filled with black beans, corn, and cheese.
I love this fun way to serve up a meatless meal that is packed with flavor!
How to Make Southwestern Stuffed Spaghetti Squash:
- Start by cooking your squash. I have included instructions on how to roast it in the oven or how to cook it in the microwave. When I first posted this recipe, I would cook it in the microwave, but now I prefer the oven roasting method.
- Combine all of your filling ingredients. This is the beans, corn, enchilada sauce, sour cream, cheese, cilantro, and taco seasoning.
- When the squash is done, lightly fluff up the strands with a fork. Then add in half of the filling to each half. Gently pull on the spaghetti squash strands to combine the sauce with the squash.
- Top with the queso fresco, then broil until the cheese is just starting to melt.
- Top with more cilantro and avocado, if desired!
Tips and Tricks
This is very adaptable! I like to add ground beef sometimes to up the protein. You can also take out the cheese if you want to save some calories. Add your favorite toppings to make it your own, as well!
This makes 2 pretty generous servings – half a squash each. You can also remove the strands from the squash and mix everything together in a bowl, then just serve it from the bowl instead of in the squash. This way, you can get more servings out of the recipe, as well. This is great if you have younger children eating, especially if your squash is really big.
You can store any leftovers in the refrigerator. Reheat before serving.
More Meatless Dinner Ideas
Baked Ravioli
Baked Gnocchi with Ricotta
Eggplant Parmesan
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Southwestern Stuffed Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- 1/2 tablespoon extra virgin olive oil
- 1/2 cup black beans drained and rinsed
- 1/2 cup corn defrosted if frozen
- 10 oz can mild enchilada sauce
- 1/2 cup sour cream (reduced fat is ok)
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon minced cilantro
- 2 teaspoons taco seasoning
- 1/4 cup crumbled Queso Fresco
- additional cilantro and diced avocado for topping
Instructions
- Preheat the oven to 400ºF.
- Cut the squash in half horizontally. Use a spoon to scrape out all of the seeds.1 medium spaghetti squash
- Place the squash, cut side up, on a baking sheet. Drizzle with the olive oil, then season with salt and pepper. Turn the squash over, cut side down, and transfer to the oven.1/2 tablespoon extra virgin olive oil
- Roast the squash for 30 to 40 minutes, until the squash is fork tender. Remove from the oven and let cool long enough to pull the strings from the the sides of the squash.
- Turn the oven to the broiler.
- In a bowl, stir together the beans and the corn. Add in the enchilada sauce. Stir in the sour cream, cheese, cilantro and taco seasoning.1/2 cup black beans, 1/2 cup corn, 10 oz can mild enchilada sauce, 1/2 cup sour cream, 1/2 cup shredded Monterey Jack cheese, 1 tablespoon minced cilantro, 2 teaspoons taco seasoning
- Pour half of the mixture into each of the squash halves and gently pull up on the spaghetti squash strings to combine the sauce with the squash as much as possible.
- Divide the queso fresco between both squash halves. Place on a baking sheet and broil until heated through and the cheese is starting to melt, just a few minutes.1/4 cup crumbled Queso Fresco
- Serve the squash topped with additional cilantro and diced avocado.additional cilantro and diced avocado
Recipe Notes:
- Cut the squash in half lengthwise with a sharp knife.
- Scrape out the seeds and discard.
- Place the squash halves cut side up in a microwave safe dish. Add about 1/2 inch of water to the dish and cover with plastic wrap.
- Microwave on high until the squash is soft, about 10 minutes.
- Remove and let cool slightly, then with a fork, scrape up the strings from the flesh of the squash.
Sandy Hess says
I’m worried about using plastic wrap in the microwave!
Jerry Dean says
This sounds delicious and I’m going to make it, but please
NEVER USE a MICROWAVE!
Look up the study where plants died when watered with microwaved (and cooled) water.
Kendra Young says
I made this tonight for my husband and it was a huge hit. I added chicken and swapped fat free plain Greek yogurt for the sour cream, it turned out delicious! Thanks for the recipe!!!!!
Deborah says
Love the idea of adding chicken – I am going to try that, too! So glad you enjoyed it!
Devon says
Omg!!!! We made this tonight and it was AMAZING. Felt like I was eating a big bowl of nachos. I also LOVE the microwave cooking of the squash. It was perfect compared to when I would cook in the oven. Thanks a million for this recipe. My boyfriend won’t stop talking about it.
Janis Morse says
I love spaghetti squash, this looks so good. Being diabetic, it so nice to have other choices besides pasta, Thanks for shring
Chelsea says
I don’t own a microwave, is there a way to do this step in the oven?
Deborah says
Definitely!! You can bake it or even cook it in a slow cooker. If you google how to cook spaghetti squash you’ll finds tons of ways to prepare it.