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.
Over the last few years, I’ve been trying to add more meatless meals to our menu plan. When you are feeding a meat-loving husband, sometimes that’s not always the easiest. And honestly, meatless to us usually means soup or pasta.
But I’m starting to discover that there is more than just soup or pasta!
I’ve been a spaghetti squash fan for some time now, but it’s one of those things that I forget about when I sit down to make my menu plan. And when I do think of it, I tend to keep it as a side dish. But this delicious vegetable can be served as a main dish, as well!
I will never be one of those people who claim that spaghetti squash is just the same as regular spaghetti. It’s not. The only thing they have in common is their shape. But… they are delicious none the less. The shape of the squash is fun for both my kids and my husband.
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?
I have tried making the spaghetti squash in both the oven and the microwave. For the longest time, I only baked my squash in the oven. But the strands of the squash were always soggy and textureless. It was like they went from being raw to overcooked when I blinked. So one day, I decided to try microwaving them. And I got the exact result I was looking for!! The squash cooks, but still has a slight bite to it and it keeps it’s shape. This is now my favorite way to cook spaghetti squash.
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!
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 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
- 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.
- Preheat 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. 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.
- Serve the squash topped with additional cilantro and diced avocado.
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.