Spicy Spaghetti Squash

Hi everyone!  I can’t believe it is November 2, 2011.  Time flieeeeeeeeeeeeees!  I’ve been doing lots of school work and work work.  Also yoga, running and seeing great friends.  I hope everyone had a lovely Halloween last weekend and dressed up to the nines.  It was snowing/sleeting here in Boston so I dressed up like a farmer which meant I could wear a flannel shirt.  If you ate lots of candy for the sweet holiday you might want to try this recipe full of veggies to get some nutrients in your belly!

I saw this recipe for with Mexican flavors from Whole Foods the other day.  Since I usually prepare spaghetti squash like regular ol’ spaghetti (even though I don’t think it tastes like pasta) and dump marinara on top, I thought mixing in some black beans would be a fun thing to try. But unlike the Whole Foods original, I topped my squash with melty, gooey cheddar cheese-the extra sharp kind-and added some extra veggies we had like mushrooms and red peppers.  It got two thumbs up from the boyfriend (who is the least critical judge of food, but when he doesn’t ask specifically for meat I know he likes it).

Spicy Mexican Stuffed Spaghetti Squash Inspired by recipe

Serves: 4

Time: ~75 minutes


1 spaghetti squash-cut in half length-wise

1 tbsp olive oil

1 jalapeno pepper, diced

3 cloves garlic, diced

1 medium onion, diced

1 red pepper, diced

1/2 cup sliced portabella mushrooms

1/2 cup frozen corn, thawed

1 15 oz can black beans, drained and rinsed

1 tbsp dried cilantro

salt and pepper to taste

1.5 tsp cayenne pepper(optional)

4 oz cheddar cheese, shredded (optional)

for serving: salsa, corn relish, greek yogurt(instead of sour cream) or anything else you might like!

Preheat oven to 375 degrees.  Cut squash in half and scoop out seeds and guts(you can save the seeds and roast them for about 7-10 minutes @ 375 with spices and such) Place spaghetti squash, flesh side down on greased baking sheet and bake for 50 minutes.

While squash is baking, preheat large pan over medium heat.  Add olive oil.  Add onions and peppers, cooking for ~ 4 minutes until onions begin to turn translucent.  Add jalapeno, garlic, mushrooms, black beans, cilantro, corn and spices, including salt and pepper.  Continue to cook over medium heat-letting flavors mix together for about 5 minutes.  Turn heat to low and let bean and vegetable mixture simmer while squash is baking.

When squash is done, remove from oven and let cool until you can touch with your hands(about 10-20 minutes depending on how tough your hands are).  Scrape out the squash-it will come in strings like spaghetti, hence the name-and add the inside to the bean mix.  Leave about 1/4 inch of squash in the shell.  Put the squash and bean mixture back into the squash, and top with shredded cheese if using.  Place back in the 375 degree oven for about 10 minutes to melt the cheese.

Serve with toppings, and eat!

This photo was taken before toppings.  As you can see you can the portions are big!  But it’s all veggies and beans and squash with a tiny bit of cheese.  Good stuff. I hope you enjoy!

1 Comment

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One Response to Spicy Spaghetti Squash

  1. JoAnn

    Great recipe! Added fresh mushrooms and melted sharp cheddar on top. Thanks Lisa!!

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