Tex Mex Spaghetti Squash

Spaghetti in a squash?? whattttt???? That’s what I thought when I first had this. I had no idea these fruits even existed until a few years ago when I tried them at a potluck. The texture is quite interesting, very light and crunchy.  It is packed with different nutrients such as folic acid, potassium, vitamin A, and beta carotene. Great for those who are watching their calorie intake as well –> about 42 calories per cup/serving.
My husband really enjoyed trying this new recipe and loved the flavor as well. I hope you enjoy it!

Makes 4 spaghetti boats.


  • 2 medium spaghetti squash
  • 1 small yellow onion, chopped
  • 4 garlic cloves
  • 1 large bell pepper, diced
  • 14oz black beans, drained and rinsed
  • 1/2 tsp chili or cayenne pepper
  • 1 cup tomato sauce
  • 1/2 cup cilantro (save some for garnish)
  • 1 1/2 cup of shredded Mexican cheese
  • 1/4 tsp of salt
  • 1/2 tsp of pepper
  • cooking spray


  1. Preheat oven to 375 degrees.
  2. Cut squash in half with a big heavy kitchen knife lengthwise. This is the hardest part. Use your muscles. =)
  3. Once opened, scoop out the seeds and the stringy stuff until the inside is clean.
  4. Line a baking sheet with parchment paper, and place the squash skin-side down and drizzle a small amount of olive oil on cut side of the squash and rub it around with your fingers. Sprinkle with salt and pepper.
  5. Put in middle rack of oven and bake for 45 minutes.
  6. While your squash is baking, let’s prepare the topping/filling.
  7. In a medium skillet, heat up some olive oil and add onion, garlic, bell pepper and saute until golden brown.
  8. Then add the black beans, chili powder, tomato sauce, cilantro and stir.
  9. Remove from the heat and add your mexican cheese. Stir until cheese is melted in.
  10. After 45 minutes, take your squash out and use a fork to scrape the flesh of the squash. You will see that it looks like spaghetti. Fluff up the strands of the squash.
  11. Now, fill each squash with the prepared bean mixture and sprinkle some more cheese on top.
  12. Bake for additional 10 minutes until cheese is melted.
  13. Serve hot.
  14. ENJOY and be HAPPY! =D 

NOTE: DO NOT freeze squash after. It will turn into mush. You can refrigerate up to two days.







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