Open Accessibility Menu

Recipe of the Week: Southwest Stuffed Spaghetti Squash

Sometimes you get a craving for something a little zippy— something with a southwest flair, but healthier than your typical pasta or quesadilla options. This recipe is extremely easy— while the squash roasts, you can prepare the rest of the meal and have a little bit of down time for yourself! We even recommend doubling the recipe— it’s so good, you’ll want to make sure you have plenty of leftovers.

What you’ll need:

  • 1 medium spaghetti squash
  • 2 tbsp EVOO
  • ½ medium red onion
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, minced
  • 1 red bell pepper, chopped
  • ½ tbsp cumin
  • ½ tbsp oregano
  • ½ tbsp chili pepper
  • Salt and pepper to taste
  • 1 c corn kernels (use thawed frozen or canned)
  • 1 can black beans, drained/rinsed
  • Juice of 1 lime
  • ¼-½ c cilantro

How to make:

  • Preheat oven to 375. Roast entire spaghetti squash for 50 minutes.
  • Remove from oven and allow to cool. Cut in half and remove seeds.
  • Scrape out the flesh into a large bowl using a fork.
  • Heat oil in a skillet over medium.
  • Add in onion, garlic, both peppers, and saute for about 2 minutes.
  • Add in spices and cook for another minute or two.
  • Add in corn, beans, cilantro, and lime.
  • Add in squash and mix well. Allow to heat through, tasting and adding spices to adjust.
  • Stuff the shells of the squash with the mix, garnish with additional cilantro, and enjoy!

Adapted from