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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This looks fabulous. I love Tex Mex flavors but never thought to pair them with spaghetti squash. I’ll be trying this one soon.
I love these flavors with the spaghetti squash! It’s good for none squash lovers as well since the flavors are stronger. I really like this one. Thanks for hosting!
Thank you so much for this recipe! I’m always trying to get people to try spaghetti squash and this looks like the way to go.
Yes, it’s a great first spaghetti squash recipe because it has so many flavors that people love! Sometimes the squash is overpowering. I love it! Thanks for stopping by!
That looks yummy, especially for this Texan that could eat Mexican every day.
It my favorite spaghetti squash recipe yet! And I’m with you, I love Mexican food. Have a great weekend.
I LOVE all types of squash and I LOVE finding new recipes to use the squash in. Thank you for sharing this!
Thanks for stopping by and commenting! I love this recipe. Super flavorful and yummy!
This sounds like such a delicious way to prepare spaghetti squash. I saw this over on the Wednesday Roundup and I would love to invite you to share this (and anything else you’d like!) over on the Pure Blog Love link party at http://picnicnz.blogspot.com/
It’s a really tasty recipe! My favorite for spaghetti squash by far. Thanks for stopping by to check out the recipe and sharing about your link party. I’ll have to check it out!
I love using spaghetti squash but never thought of using it for my taco salad. Such a great idea! Thanks.
Thanks for stopping by! We love this baked tex mex spaghetti squash – my favorite recipe for it by far! Yum!
Looks super delicious!! I’m sharing this one 🙂
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Thanks for stopping by, hosting, and sharing! This is my favorite spaghetti squash recipe yet.
Hey love, thanks for partying with me this week at Live Randomly Simple! So many great content this week! Hope you make it back this week! Party starts 10pm Monday night and runs through Saturday!! Cant wait to see what new goodies you have for us!
I have been wanting to try squash for spaghetti noodles for so long. I am kinda scared though lol. Silly, right!? I HAVE to try this because it looks AMAZING! I am going to do it..finally..YAY!
Have a great week
Thanks for hosting! Spaghetti squash has been one of these things on my want to try list for years. The Whole30 we just did finally got me around to it. This is definitely my favorite recipe!
Thats awesome! I want to make it but I am scared I wont like it lol….but I will take your word for it and try it! I
oops lol…I love how much healthier it is over noodles so I think it would def. be a great thing to add to a menu!
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Had hamburger already thawing. Subbed for the chicken. My husband loved the flavors. Anxious to try with chicken. We put a dollop of sour cream on it; we generally use it with SW dishes. We love spaghetti squash so I will be making this frequently. I would not hesitate to serve guests. Thank You!!!
Yay!!! So glad to hear that you enjoyed it. I love this dish. I bet the beef was excellent. 🙂 Thanks for commenting.
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