Southwestern Stuffed Spaghetti Squash

Half of a spaghetti squash filled with beans, cheese, and enchilada sauce.

Southwestern Stuffed Spaghetti Squash

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!

Course Main Dish

Cuisine Mexican/Tex-Mex

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 531kcal

Author Deborah Harroun

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

Notes

When I first published this recipe, I would cook the spaghetti squash in the microwave. I have since moved to roasting it in the oven. If you do want to make it in the microwave, you can use the following instructions:

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.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include optional toppings.

Nutrition