Go Back
–+ servings
Spaghetti squash with beans, corn and peppers in a skillet.
Print Recipe
5 from 4 votes

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.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Dishes
Cuisine: Southwestern
Servings: 4
Author: Paige Adams

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.

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat leftovers in 30-second blasts in the microwave, stirring after each one to distribute the heat. Add the avocado and more chopped cilantro after the squash is finished in the microwave.
Do not freeze leftovers.

Nutrition

Calories: 306kcal | Carbohydrates: 41g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 986mg | Potassium: 812mg | Fiber: 11g | Sugar: 19g | Vitamin A: 2597IU | Vitamin C: 91mg | Calcium: 103mg | Iron: 2mg