Southwestern Spaghetti Squash
With black beans, peppers and corn, this easy southwestern spaghetti squash is seasoned with a mix of cumin, chili powder and paprika. It’s finished with diced avocado and cilantro.
We’re just getting into that time of the year when I have to make extra room in my pantry for cans. That includes canned tomatoes, of course, and canned beans. They are such a simple way to add protein to bulk up vegetarian and vegan dishes.
I absolutely love black beans in soups and salads, but they are also great paired with different varieties of roasted squash. That includes my butternut squash black bean quinoa and this southwestern spaghetti squash. Both have cumin and other dried seasonings along with cilantro.
And it is a fantastic base for a vegan main dish!
How To Roast Spaghetti Squash
My favorite way to cook spaghetti squash is to roast it. All you have to do is slice one in half lengthwise and remove the seeds by scoping them out with a spoon. After that, drizzle the flesh with olive oil and season it with salt and pepper.
Then roast the squash halves cut-side down on a sheet pan in the oven. Once it is ready, you can use a fork to remove the flesh. By dragging the teeth of the fork, the squash will naturally come out in spaghetti-like strands.
Roasting does add some flavor, but in general spaghetti squash is pretty plain, so you can do a lot with it. This is such a great opportunity!
For example, don’t hesitate to create a lighter version of a pasta dish and swap out the noodles for spaghetti squash.
The Ingredients
This is what you need for this vegan recipe:
- Spaghetti squash: Look for squash that feels heavy for its size. It should have smooth skin and no soft spots.
- Bell peppers: The recipe calls for two peppers, one red and the other orange. You can use red, orange or yellow peppers.
- Onions: Red onions are my go-to for the Southwestern blend of flavors and spices.
- Black beans: Drain and rinse the black beans in cold water in a colander before adding them to the skillet.
- Corn: I prefer canned corn rather than frozen corn kernels because they warm at the same time as the canned black beans.
- Dried spices: The seasonings are a mix of cumin, chili powder, paprika, onion powder and garlic powder.
- Salt & pepper: In addition to the spices, the seasoning blend has kosher salt and black pepper.
- Cilantro: Along with the spaghetti squash, I fold in lots of chopped cilantro for something fresh and herby.
- Avocado: To finish off the squash, I add diced avocado when everything has finished cooking.
How To Make Southwestern Spaghetti Squash
- Preheat the oven to 400 degrees F.
- Prep the spaghetti squash. Slice it in half lengthwise and scoop out the seeds. Rub it with olive oil and season it with salt and pepper. Place the squash halves cut-side down on a foil-lined baking sheet.
- Roast the squash until it is tender enough to be easily pierced with a paring knife, about 40 minutes.
- Use a fork to comb out the flesh of the squash.
- Heat the olive oil in a large skillet and sauté the diced onions.
- Add the bell peppers to the skillet and continue sautéing.
- Stir in the black beans, corn and spices including cumin, chili powder, paprika, onion powder, garlic powder, salt and pepper. Let the mixture warm through for a couple minutes.
- Fold in the spaghetti squash and chopped cilantro.
- Serve with diced avocado and additional cilantro.
What To Do with Leftovers
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, microwave the squash in 30-second blasts. After each one, I stir everything around in the bowl to distribute the heat.
Wait to add the avocado and more cilantro until the squash is out of the microwave. Think of them as the final garnish.
Try These Other Healthy Spaghetti Squash Recipes
Roasted Tomato Spinach Spaghetti Squash
Mushroom Leek Kale Spaghetti Squash
And Try These Black Bean Recipes Too!
Black Bean Soup
Loaded Southwestern Sweet Potatoes
Sheet Pan Sweet Potato Black Bean Quesadillas
Black Bean Roasted Pepper Frittata
One Pot Quinoa Chili
Sheet Pan Nachos
Southwestern Spaghetti Squash
Ingredients
- For spaghetti squash
- 1 3- pound spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For peppers, beans & corn
- 1 tablespoon olive oil
- 1 red onion roughly chopped
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1-15 ounce can black beans drained and rinsed
- 1-15 ounce can corn drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped cilantro plus more for serving
- 1 avocado diced
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. Rub the squash with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Place the squash cut-side down and roast for 40 minutes until the squash can be easily pierced with a paring knife.
- When the squash is cool enough to handle, use a fork to remove the flesh.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and sauté for 3-4 minutes until they start to soften and turn translucent. Then add the peppers and continue sautéing for 3 minutes.
- Stir in the black beans, corn, cumin, chili powder, paprika, onion powder, garlic powder, salt and pepper. Let the mixture warm for a couple minutes.
- Fold in the spaghetti squash and cilantro.
- Serve with diced avocado and additional cilantro.
Very tasty… am going to add diced chicken breast next time 🙂
Great flavor! Will definitely make again!
I love this version of roasted spaghetti squash!