I’m always looking for ways to throw meatless or veggieful (totally a word- I don’t care what Grammarly says) dishes into rotation and when they’re easy to throw together, even better! This one came into our lives after a weekend of gluttony and feeling more doughy in the middle than usual. I already have a great recipe for spaghetti squash which uses a microwave cheat, so I built on that a bit. We love Mexican flavors, and this recipe lends itself well to them.
I’m not gonna lie, the texture of spaghetti squash used to wig me out, but when you let all of the ingredients simmer together for a bit, you can appreciate it for what it is and not hope for it to taste like actual spaghetti. It never will. Sorry low carbers. But it’s still delicious enough for us to want it on repeat and I can tell you that after a weekend of eating your way through a mini vacation to Amish country, this is just the dish to help balance that gluttony. It also reheats beautifully so you could make it ahead and heat it for dinner. Add some meat to it if you’re looking for a protein kick (I added some BBQ shrimp to ours later) and get the fiesta underway! The video shows you how to bring it all together and what the recipe should look like in different stages.
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Ingredients
- 1 medium to large spaghetti squash
- 1 can tomato and green chiles
- 1 cup cooked or canned black beans (or your preferred bean)
- 1 scallion, chopped
- Spices (I used cumin, fresh black pepper, chipotle powder, garlic powder or you could use 1/2 a packet of your favorite taco seasoning)
Instructions
- Carefully poke a sharp paring knife in 2-3 spots on the spaghetti squash for steam holes. Microwave for 6-10 minutes depending on the size of the squash.
- Carefully cut the squash in half and allow to cool for a few minutes and then scoop out the seeds and discard.
- Using a fork, gently scrape the sides to pull the "spaghetti" strands away from the rind.
- Place the squash in a large pot over medium low heat. Add your spices to taste and toss the squash to coat.
- Add your can of tomatoes and chiles as well as your beans and toss together.
- Allow to simmer for 15 minutes or longer until your desired texture for the spaghetti squash is reached. (Leave it slightly underdone if you're making it ahead and will be reheating later for a quick dinner.)
- Top with scallions.
- Serve as is or top with your favorite protein!
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26 Comments
I’ve always wanted to try squash spaghetti! This sounds like a good recipe to start with! Thanks for sharing at Fiesta Friday party!
I think it’s the perfect recipe to test the waters! 🙂
This looks really good! I am going to pin this one for later. 🙂
I hope you love it as much as we do!
I love spaghetti squash. I definitely need to try this recipe out! Thanks for sharing. I looks delicious.
Lisa
I hope you love it too!
Crap, I was really hoping it would taste just like pasta but I am also from the same school of thought that if you put enough stuff in it, close enough.
By the way, I love Amish country. We wanted to visit this summer when we were back for my reunion but didn’t have time. Next time I will let you know and maybe we could meet there and get doughy in the middle together.
That sounded terrible.
I know, if that stuff tasted like actual pasta, I’d be thin. Still twirls like pasta tho! You say the time, I’ll bring the pontoon!
I just happen to have a spaghetti squash on my counter! What a great new way to serve it. Thanks for sharing at the What’s for Dinner party.
Well, now that’s serendipity right there! 🙂
Pinned this because I want to grow spaghetti squash next year!
That’s awesome! It’ll be even better since you grew it yourself!
Spaghetti squash is wonderful and this is a great and tasty (I am drooling) way to use it! Thanks, and yes, I’ll be subscribing to your YouTube channel. Thanks for sharing this lovely recipe at Fiesta Friday!
It’s a fun way to get in some Mexican flavors in a healthy way. So glad to have you in my kitchen!
Looks really tasty! Thanks for sharing at the Inspiration spotlight party @DearCreatives See you again soon. Pinned and sharing.
Thanks so much!
Yum! I’ve been looking for ways to improve my zucchini spaghetti game, so I wonder if this recipe will work also work with zucchini spaghetti. Will most definitely try it!
I’ll be tweeting and pinning this. Greetings from the Inspire Me Monday linky.
It would work perfectly with zucchini spaghetti!
I love Mexican food and spaghetti squash but never thought of them together. This sounds really good. Thank you for sharing at Foodie Friday.
Honestly, until I was in a food rut, I hadn’t thought to either but am so glad I did! 😀
This looks delicious and has inspired my supper idea for tonight, thank you kindly. Dropped by from #BloggersPitStop and off to share. 🙂
Hope this weekend is filled with wonder. 🙂
Thanks so much! I hope you love it! Wishing you the same for the weekend!
What a great flavor for the awesome Spaghetti Squash! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday!
Miz Helen
Thanks Miz Helen! Hope your week is going great as well!
This sounds really good, I love spaghetti squash recipes and this has a nice twist! Thanks for sharing it with us at the Homestead Blog Hop!
Thanks Ann! It’s a nice twist from the usual Italian!