Last month, during our Whole30 I cooked spaghetti squash for my first time. We’ve since made it on several different occasions with the recipes having varying levels of success.
Let me tell you, this recipe for Tex Mex Spaghetti Squash is my favorite! Black beans, cumin, paprika. So many tasty flavors combined together and when you add melted cheese it’s only going to get better. Even my 17 months old who never eats ate this up!
This dish can easily be vegetarian or have chicken added in (or add the meat to just half of it). Either way, it’s good! (My husband would tell you with meat is always better.)
You also have the option of using the spaghetti squash shell as your serving dish or putting it in a baking dish. One less dish to do is always nice. 🙂
If you are like me and are looking for a good first recipe to introduce spaghetti squash to your family or if you are a spaghetti squash veteran and wanting to try something new, this recipe needs to be on your menu. Tex Mex Spaghetti Squash is going to be my new standby during squash season.
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- 1 large spaghetti squash
- 1 cup frozen corn
- 1½ cups black beans
- 1½ teaspoon salt
- 2 teaspoons cumin
- 1½ teaspoons paprika
- 1 teaspoon chili powder
- 3 cloves garlic, minced
- 1 jalapeno, deseeded and minced
- 1 bell pepper, chopped
- ½ onion, chopped
- 2 cups diced cooked chicken - optional
- 1-2 cups shredded cheddar cheese
- Carefully cut spaghetti squash in half. Scrape out the seeds and stringy insides. Lightly drizzle with olive oil and then sprinkle with salt. Place cut side down on a pan lined with parchment paper. Bake at 350 degrees for 45 minutes. Remove from oven and let cool until you can handle it. Turn squash over and use a fork to scrape across the squash short ways to make the spaghetti.
- Heat a skillet over medium heat. Drizzle with olive oil or coconut oil.
- Add onions and jalapeno and saute a few minutes. Add garlic, bell pepper, salt, cumin, paprika, and chili powder. Saute around 5 more minutes.
- Add corn and black beans (and chicken if using) and saute until heated through.
- Add spaghetti squash strands to skillet and carefully stir and toss everything together. Adjust salt and seasonings if needed.
- Transfer mixture into both halves of the squash or into an 8x11 glass baking dish.
- Sprinkle with cheese.
- Bake at 350 degrees for 30 minutes.
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