Southwestern Stuffed Spaghetti Squash

Sooo… hi? Hello? You still there?

I may have taken a little breather from the blog to focus on some offline duties, but I’m back! And I have something fantastic to share with you. It’s spicy and zesty and just about the best thing since sliced bread. Spaghetti squash! Have you tried it? If not, you’re in for a treat…

For the past few weeks, I’ve been cooking and photographing recipes for a brand, and it’s kept me quite tied up. But, since they’re not my own recipes – and it’s basically all I’ve been cooking – I felt like I was losing a little free will for making fabulous, inventive meals!

This hearty, healthy spaghetti squash with gave me just the kick in the tush I needed. Back in the kitchen but with a new zest for cooking with creativity!

I mean, just look at this big ole’ bowl of love! Pure comfort food.

Just roast up a medium spaghetti squash whole, slice it up and scrape out tendrils of the squash’s “spaghetti”-like flesh. In a heaping, hot pan, sizzle chopped onions, bell peppers, garlic and jalapeno with spices, beans and corn. Chuck in some fresh cilantro, give the whole shabang a squeeze of citrusy lime juice, and stir in the stringy, warm spaghetti squash.

Pop it all back in your squash “bowls”, sprinkle on handfuls of grated cheddar, and pop that baby under the broiler!

Once it’s melted and cheesy and gooey and gorgeous, garnish with a little cilantro and DIG IN. Enjoy it and love it and share it, since it makes a lot. Two squashes full make a hearty, delicious dinner for two (hungry) foodies. Or, slice each squash in half for four side dish servings.

Whatever way you serve it, I know you’ll love this Southwestern Spaghetti Squash as a mouthwatering meatless meal for enjoying with family and friends!

PrintPrint SaveSave

Southwestern Stuffed Spaghetti Squash

Yield: Makes 2 (large) servings & 4 (side dish) servings

Ingredients:

1 medium spaghetti squash

1 Tablespoon olive oil

1/2 red onion, chopped

2 garlic cloves, minced

1 jalapeno pepper, minced (leave seeds in for more heat)

1 red bell pepper, chopped

1/2 Tablespoon ground cumin

1/2 Tablespoon oregano

1/2 Tablespoon chili powder

Kosher salt and freshly cracked black pepper

1 (15 oz.) can black beans, drained and rinsed

1 cup frozen corn, thawed

1/2 cup freshly torn cilantro, plus more for garnish

Juice of 1 lime

1 cup grated cheddar cheese

Directions:

Preheat oven to 375 degrees F.

Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”

In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro and lime juice until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.

Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top with grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes.

Sprinkle with remaining cilantro and serve warm.

Enjoy!

Adapted from Bev Cooks

      

56 Responses to “Southwestern Stuffed Spaghetti Squash”

  1. #
    1
    Consuelo @ Honey & Figs — October 2, 2013 @ 12:15 am

    I’m so happy to know you’re back: I love your recipes!
    I’ve never tried spaghetti squash, but this looks so delish that I’m dying to try it right now (and it’s breakfast time here, I shouldn’t be craving spaguetti this badly) ;-)

  2. #
    2
    Chung-Ah | Damn Delicious — October 2, 2013 @ 3:04 am

    How gorgeous is this?! I could just stuff my entire face in that spaghetti squash!

  3. #
    3
    Katrina @ Warm Vanilla Sugar — October 2, 2013 @ 5:56 am

    I can’t wait to try this!! Such a fabulous dinner.

  4. #
    4
    Kim (Feed Me, Seymour) — October 2, 2013 @ 6:37 am

    A friend and I just recently discovered the wonderful thing that is spaghetti squash! However, we’ve been unsure about how to prepare it, other than as traditional spaghetti. So I’m super excited to see this! It looks fantastic.

  5. #
    5
    Eileen — October 2, 2013 @ 7:22 am

    I too have just returned from a break. I really miss my friends when I’m off-line! Georgia your spaghetti squash looks so scrumptious – my hubby would devour it like there’s no tomorrow. Also, I know what you mean by losing a little of your free will. I use to write for a local publication, and when I did, I never felt as passionate about it as I do writing for myself. I enjoyed it but there is a difference.

  6. #
    6
    Tommye Fleming — October 2, 2013 @ 7:35 am

    Nutrition info? Looks like it could be decent if you don’t overdo the cheddar. Love spaghette squash. Like the alternate approach.

  7. #
    7
    Tieghan — October 2, 2013 @ 7:54 am

    Oh yum! This looks so good and I love spaghetti squash!

  8. #
    8
    Monica — October 2, 2013 @ 8:02 am

    That looks delicious, Georgia! Yay for free-flowing and getting creative in the kitchen!

  9. #
    9
    Julia {The Roasted Root} — October 2, 2013 @ 8:28 am

    Spaghetti squash is one of my favorite squashes in existence! I haven’t had it in ages and I adore the fact that you stuffed it with delicious southwest ingredients! Southwest makes everything magnificent! This is a killer idea for any night of the week!

  10. #
    10
    Erin | The Emerging Foodie — October 2, 2013 @ 8:31 am

    Ok, delicious. This is such a great idea! I love that there’s no mixing involved, just top and serve. Mmmm!

  11. #
    11
    Laura (Blogging Over Thyme) — October 2, 2013 @ 9:02 am

    Sounds like a really fun project, even if it kept you away from the blog for a while! Glad you’re back though ;) I love, love, love spaghetti squash and this is another fabulous way to use it. Definitely saving this recipe for sometime soon!!!

  12. #
    12
    Marie @ Little Kitchie — October 2, 2013 @ 9:39 am

    What a stunning and delicious dinner!

  13. #
    13
    Nancy — October 2, 2013 @ 9:42 am

    This looks so good, I just added all the ingredients to my grocer list. Will be making this very soon. Thank you for sharing.

  14. #
    14
    Erin @ Dinners, Dishes, and Desserts — October 2, 2013 @ 9:58 am

    I love this idea! I am looking for new ideas for spaghetti squash because I have 4 of them from my garden to use. My family would love something like this!

  15. #
    15
    Dixya @ Food, Pleasure, and Health — October 2, 2013 @ 10:24 am

    I will def be trying them. I was pleasantly surprised when I tried them for the first time last year and looking forward this year again :)

  16. #
    16
    Lauren Grier — October 2, 2013 @ 10:32 am

    Major deliciousness happening here, Georgia! I am so giddy to try this spaghetti stuffed! Love the flavors!

  17. #
    17
    Ashley — October 2, 2013 @ 10:35 am

    Oh man, look at that cheesy goodness!! This sounds like a such a great meal – I love all the southwest flavors! And spaghetti squash is so perfect this time of the year.

  18. #
    18
    Stephanie @ Girl Versus Dough — October 2, 2013 @ 11:02 am

    We are in desperate need of new, easy and healthy dinners in this household, so this is TOTALLY happening next week! So much yum.

  19. #
    19
    Laura (Tutti Dolci) — October 2, 2013 @ 11:16 am

    Love these Southwest flavors!

  20. #
    20
    Ash-foodfashionparty — October 2, 2013 @ 11:46 am

    As I pinned it yesterday, i was thinking about you and I haven’t seen your space in a while. Now I know, congrats on working with a food brand.
    This dish is so goodlooking, we’ll forget it’s healthy too. Can’t wait to try it out soon.

  21. #
    21
    Angie@Angie's Recipes — October 2, 2013 @ 1:00 pm

    What a gorgeous stuffed spaghetti squash!

  22. #
    22
    Nicole @ Young, Broke and Hungry — October 2, 2013 @ 1:37 pm

    Pure comfort food that is healthy for you? Sign me up.

  23. #
    23
    Kelly — October 2, 2013 @ 2:27 pm

    What a great meatless dish, this spaghetti squash looks so incredible! Love all these yummy flavors and cheesy goodness going on in the stuffing – just gorgeous!

  24. #
    24
    Archana @ FeedingTheFoodie — October 2, 2013 @ 2:50 pm

    This recipe ought to be the best combination of sphagetti squash and all those southwestern foods – black beans, corn, cilantro, peppers! I’m seriously impressed by this one. I’m bookmarking!

  25. #
    25
    Meagan @ Scarletta Bakes — October 2, 2013 @ 4:29 pm

    You are brilliant. Brilliant! This is such a clever, fun way to do squash!

  26. #
    26
    Jennie @themessybakerblog — October 2, 2013 @ 6:40 pm

    Georgia, I seriously want that spaghetti squash bowl of goodness on my plate…like, now. This looks so good. Pinned!

  27. #
    27
    sally @ sallys baking addiction — October 2, 2013 @ 7:41 pm

    Georgia! How did you know I just bought a huge spaghetti squash at the market today?!? Now I know what to do with it. Love everything about this healthy dinner!

  28. #
    28
    The Café Sucre Farine — October 2, 2013 @ 7:54 pm

    Yum, I’m never quite sure what to do with spaghetti squash, this looks just wonderful. You are so creative Georgia!

  29. #
    29
    Dan from Platter Talk — October 2, 2013 @ 8:40 pm

    Georgia,
    So wonderful to see this post, it’s beautifully done and looks so seasonally delicious. Great job!!

  30. #
    30
    Monet — October 2, 2013 @ 9:05 pm

    Hi lovely! I have missed you! And this squash looks perfect. I love the southwestern twist. Thank you for sharing it with us!

  31. #
    31
    Anne ~ Uni Homemaker — October 3, 2013 @ 12:48 am

    Hellooo gorgeous! Everything about this dish just pops and I absolutely love it. What’s not love like about southwestern flavors? YUM! Glad you’re back Georgia! :)

  32. #
    32
    Leah | So, How's It Taste? — October 3, 2013 @ 11:10 am

    Love this with the spaghetti squash! Looks like a fantastic dinner.

  33. #
    33
    Stacy | Wicked Good Kitchen — October 3, 2013 @ 12:25 pm

    Beautiful spaghetti squash recipe, Georgia! Low-carbers have been enjoying this veg with all sorts of wicked goodness. LOVE that you put your Southwest spin on it. Really like how you incorporated black beans, too, for some extra protein. Colorful and inviting photography as always!

  34. #
    34
    angela @ another bite please — October 3, 2013 @ 12:32 pm

    ooo…i can’t wait to get a spaghetti squash at the farmers market…this looks SO good…love the southwestern flare.

  35. #
    35
    Ramona — October 3, 2013 @ 12:39 pm

    Beautiful and healthy dish!! :)

  36. #
    36
    Melissa — October 3, 2013 @ 1:47 pm

    I love spaghetti squash but I’ve never tried anything like this :) Thanks Georgia; I’m going to have to try this for my vegetarian best friend. Thank you!

  37. #
    37
    honeywhatscooking — October 3, 2013 @ 2:43 pm

    So So Delicious! I’ve never tried Spaghetti Squash, I know!!! Is it sweet? Does it taste a tad bit like pumpkin?
    Love the southwest twist on this.

    • Georgia — October 3rd, 2013 @ 2:47 pm

      I think it tastes a little like zucchini, and the texture is the same!

  38. #
    38
    Nichole — October 3, 2013 @ 7:17 pm

    I absolutely LOVE anything Southwestern…so these are a must sometime soon :)

  39. #
    39
    Eat Good 4 Life — October 3, 2013 @ 7:50 pm

    I saw these on facebook and I loved them. The combo of ingredients is just great. I wish I could have a couple of them right about now. I think these would also freeze great for future consumption. Such a healthy option!

  40. #
    40
    Rebecca — October 3, 2013 @ 8:51 pm

    The title and first picture made me stop in my tracks. I discovered and fell in love with spaghetti squash last year but don’t have many recipes in my collection. Thank you!! I cant wait to make this!

  41. #
    41
    marcie — October 3, 2013 @ 11:28 pm

    I’ve missed you and your fabulous recipes, but now you’re back with a vengeance! This is just the best looking meal. I just tried spaghetti squash with pasta sauce for the first time last weekend and fell head over heels for it. I just love your new creation!

  42. #
    42
    Kelli @ The Corner Kitchen — October 4, 2013 @ 3:42 pm

    Three cheers for spaghetti squash being in season! And I just bought one the other day….can’t wait to try this recipe, Georgia!

  43. #
    43
    Kathy — October 5, 2013 @ 7:50 am

    Yum! I just had spaghetti squash for the first time this week and I loved it! I cant wait to try this recipe!

  44. #
    44
    Abby — October 6, 2013 @ 12:08 pm

    I made this for dinner this week. Even without the cheese (I’m dairy free) this was still flavorful and delicious. I ate half for dinner and saved the stuffing from the second one for lunch the next day. It was even great left over.

  45. #
    45
    Mr. & Mrs. P — October 6, 2013 @ 6:54 pm

    This is delicious!! Love everything that is going on in this dish!

  46. #
    46
    Stacey S. — October 17, 2013 @ 1:53 pm

    I just made this, and it is delish! I added a little ground turkey. May add quinoa next time.

  47. #
    47
    Lauren — February 2, 2014 @ 8:21 pm

    thank you so much for creating and posting this recipe! I love creating different flavors with spaghetti squash, and mexican flavors are my favorite! I loved this recipe because I didn’t really have to follow it step by step. Don’t you hate trying to cook and read a recipe on your laptop/smartphone/whatever at the same time? I usually end up burning something because of it! But really, all you had to do was look at the picture, and skim the ingredients and directions, and throw it together! I happened to have some leftover roasted garlic (fresh would have been better, but I needed to use up the roasted!), and a mix of green and yellow peppers. I also used up the last 1/2 of a queso jar I had in the fridge, and it made it so creamy and delicious. And instead of going to the store just to buy some jalepenos, I just added some cayenne and cholula hot sauce for heat. Turned out great. Thanks again!

  48. #
    48
    Laura Habermann — February 20, 2014 @ 8:09 pm

    This is a tasty treat! I added quinoa for extra protein – and garnished with avocado.

  49. #
    49
    Michelle — April 28, 2014 @ 5:34 pm

    If you do not want to cook the spaghetti squash in the oven try putting it in the crockpot for 2-3 hours on high, add 2 cups of water. It’s the easiest way to cook it.

  50. #
    50
    Tanya — May 1, 2014 @ 4:21 pm

    I made this awhile ago and loved it! I have cooked spaghetti squash before and never thought of pairing with anything other that sauces. It was easy to make and so yummy. I did add some home made salsa to the mix. Have passed on the recipe to several of my friends.

  51. #
    51
    sue — May 28, 2014 @ 9:11 pm

    Has anyone tried to freeze it?? Made, then defrost day of, add cheese and broli???

  52. #
    52
    reese — June 11, 2014 @ 1:44 am

    Made this tonight for vegetarian friends. This was so good, and I will definitely make again! Thank you!

  53. #
    53
    Sara — June 25, 2014 @ 10:29 pm

    Was gifted a spaghetti squash from a friends garden and plan on making this! Just a quick question- have you tried roasting it in advance? Would I be able to roast the squash in advance?

    • Georgia — June 26th, 2014 @ 10:25 am

      I’ve never tried roasting in advance, but if you do, wait to cut into the squash until you’re ready to prepare it.

Leave a Comment





Current day month ye@r *