4.8 from 48 votes
Southwest Stuffed Spaghetti Squash
This flavorful Southwest Stuffed Spaghetti Squash is loaded with black beans, diced tomatoes, and spices for a healthy weeknight dinner you'll crave!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings: 2 to 3
Calories: 325 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 (3 pound) spaghetti squash
- 1 (14.5 oz) can diced tomatoes with green chilies , drained
- 1 (15 oz.) can black beans , drained & rinsed
- 1 teaspoon ground cumin , minced
- ½ teaspoon garlic powder
- 2 green onions , chopped
- 1 teaspoon ground cumin
- 1 ½ teaspoons fine sea salt , or to taste
- ¾ cup shredded cheese (optional)
Instructions
- Preheat the oven to 400ºF. Carefully cut the spaghetti squash in half lengthwise, and use a spoon to scoop out the seeds in the center. Place the squash cut-side down on a rimmed baking sheet, and bake in the oven until the shell is easily pierced with a fork, about 45 to 60 minutes. A brown spot should develop on the outside of the skin as it cooks.
- When the squash is done cooking, remove the pan from the oven and let it cool briefly. In a large bowl, combine the drained tomatoes, black beans, cumin, garlic powder, and green onions. Use an oven mitt to handle the hot spaghetti squash, and use a fork to scrape the squash strands into the bowl from each half. Season with the salt, and then stir well, to make sure the seasoning is evenly distributed.
- Scoop the mixture back into the two squash shells, dividing the filling evenly. Arrange the spaghetti squash boats (filling side up) on the rimmed baking sheet, and sprinkle the tops with the shredded cheese. Bake at 400ºF for 20 minutes, or until the cheese is bubbly and the filling is piping hot.
- Serve warm, with any additional toppings you love, such as diced tomatoes, chopped cilantro, or extra green onions. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Cup of Yum
Notes
- Nutrition information is for one half of the stuffed squash assuming you use the cheese on top. This information is automatically calculated and is just an estimate, not a guarantee.
- Update Note: This recipe was updated in April 2023 to be easier and more flavorful. If you prefer the original, you can find that here.
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
45g
(15%)
Protein
15g
(30%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Cholesterol
33mg
(11%)
Sodium
2118mg
(88%)
Potassium
1020mg
(29%)
Fiber
10g
(40%)
Sugar
19g
(38%)
Vitamin A
1249IU
(25%)
Vitamin C
32mg
(36%)
Calcium
416mg
(42%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2to 3
Amount Per Serving
Calories 325
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 33mg | 11% |
| Sodium | 2118mg | 88% |
| Potassium | 1020mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 19g | 38% |
| Vitamin A | 1249IU | 25% |
| Vitamin C | 32mg | 36% |
| Calcium | 416mg | 42% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.