Southwestern Stuffed Spaghetti Squash

By Friday, March 13, 2015

Another spaghetti squash recipe for you all!

Southwestern Spaghetti Squash |

It was just this week I was having lunch with girlfriend and talking, again, about how difficult it is to cook for one. I am sure I have rambled on about this in past spaghetti squash recipe posts, but it really is the ideal thing to cook if you’re only feeding yourself.

I regularly cut my spaghetti squash in half and only cook one half, saving the other half in the fridge for the next night. Or even the night after that. I find it to be a perfect substitute for pasta, as I’ve definitely said before, and it’s about ten billion times better for you.

Southwestern Spaghetti Squash |

In case you were wondering, all my previous spaghetti squash recipes can be found here.

About this particular recipe – it’s Mexican-inspired! My favourite. I am starting to wonder if I like Mexican more than Thai food? It’s possible.

Southwestern Spaghetti Squash |

This is so simple. I’ve actually made it before with tomato sauce and chili peppers instead of salsa, which totally works. It’s just more liquidy. If you use salsa though, you can probably omit the salt. That’s why I always say “salt & pepper, to taste” because some people like more or less, obviously.

I love having so many options for spaghetti squash. And it’s so quick and easy if you cook it in the microwave (yes, I am lazy. But it tastes the same!).

Side note – you know how I ALWAYS give credit to where I get recipes from, if they’re not my original/family creation? Well this recipe is a combination of about five different recipes, plus my own two cents thrown in, so I’m taking credit 🙂

Southwestern Stuffed Spaghetti Squash

Yield: 2 servings


  • 1 medium spaghetti squash
  • Oil, for frying
  • 1 small onion, diced
  • 1/2 green bell pepper, diced
  • 1 jalapeno, seeded and minced
  • 1/2 tsp cumin
  • Salt & pepper, to taste
  • 7 oz black beans, drained and rinsed
  • 8 oz jar of salsa
  • 1 cup corn kernels, defrosted
  • Cilantro, for garnish
  • Green onions, for garnish
  • 1 cup shredded cheese (I used marble, not shown)


  1. Cut spaghetti squash in half and cook as you normally would (either in the oven or the microwave - I nuke mine for 8 minutes per half on high, face-down on a plate). Heat oil in a large frying pan.Sauté the onion until translucent and then add the green pepper and jalapeno. Sprinkle with salt & pepper and cumin and continue to cook. Stir in the beans, corn and salsa. Heat through. Transfer this mixture to your cooked spaghetti squash bowls. Top with cheese and broil until bubbly and golden. Garnish with cilantro and green onion.

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