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.
Erin says
Made this tonight, and it was fantastic! I’m almost ashamed at how quickly it was inhaled. I ended up scraping the squash out of the shell and placing it in a casserole dish for ease of serving. Thanks so much for the recipe!
Deborah says
That’s what I did the second time I made it – a lot easier to serve to the family that way. I’m so glad it was loved!
Jenny Flake says
Loove this Deborah!! Want to try soon 🙂
Joanne says
good to know about the microwave!! I never know what to do with spaghetti squash to make it tasty…but this definitely brings the FLAVOR.
naomi says
I how healthy and hearty this is, not to mention delicious! LOVE.
Jessica @ A Kitchen Addiction says
We love spaghetti squash! These flavors sound amazing!
Rachel @ Baked by Rachel says
Genius idea!! Adding this to my dinner (or lunch) plans asap!
Nicole says
Stuffed spaghetti squash is one of my favorites! I love that you went southwestern instead of italian. Great idea!
Lauren Kelly Nutrition says
I absolutely LOVE that you made this with spaghetti squash! I am definitely making this!
Robyn Stone | Add a Pinch says
I love this yummy recipe for spaghetti squash! Definitely going to try this very soon!
Ashley@blondegirlcravings says
Yummy! I will be trying this for sure, I love spaghetti squash for my lunches. I am not a squash person, but it seems to take well to whatever flavorings are added to it. Pinned!
Nutmeg Nanny says
These stuffed spaghetti squashes look amazing! Love all that Southwestern flavor…yum!
Kristi Rimkus says
My mother introduced me to the pleasures of spaghetti squash. You’ve take it over the top with your Southwestern flavors. Love it!
Chels R. says
I’m cooking spaghetti squash for the first time tomorrow. I can’t wait to try out the flavor!
Allison says
More SS recipes – I love it and need more variations!
Cookin Canuck says
We eat so much spaghetti squash in our house – we can’t get enough. I actually made a recipe similar to this a little while ago and absolutely fell in love with the southwestern flavors mixed with the squash. This looks great, Deb!
Crissy @ Dear Crissy says
Spaghetti squash is one of my go-to healthy dinners, and I love that you can always play with the flavors. This southwestern variation looks delicious! I love the addition of diced avocado.