Southwestern Spaghetti Squash
on Oct 25, 2021, Updated Feb 18, 2024
This post may contain affiliate links. Please read our disclosure policy.
With black beans, bell peppers and corn, this southwestern spaghetti squash is seasoned with a mix of cumin, chili powder and paprika. It’s finished with diced avocado and cilantro. Bookmark this for an hearty and easy vegan dinner recipe.
Table of Contents
Why You’ll Love This Recipe
The best recipes are a combination of fresh ingredients and pantry ingredients. 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 corn, canned tomatoes, of course, and canned beans. They are such a simple way to add protein to bulk up vegetarian and vegan dishes.
Spaghetti squash is a fantastic vegan main dish. In the world of squash, spaghetti squash is unique. That’s because of the flesh. When you roast it and comb it with a fork, you get these thin strands that you even can treat like pasta.
This recipe has so much flavor and bite. Seasoned with cumin, chili powder, paprika, onion powder and garlic powder, you have the softness of the roasted squash and beans that contrast with crisp bell peppers and corn. In general spaghetti squash is pretty plain on its own, so you can do a lot with it.
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.
1. 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.
2. 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. It will naturally come out in spaghetti-like strands.
3. Sauté the diced onions. Heat the olive oil in a large skillet over medium heat. Cook the onions for 3-4 minutes until they are soft and translucent.
4. Add the bell peppers to the skillet and continue sautéing for 3 minutes.
5. 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.
6. Fold in the spaghetti squash and chopped cilantro. Top with diced avocado and additional cilantro as desired.
Serving
As mentioned, this is a good choice for a vegan main dish. You can pair it with a salad to serve. Try this roasted bell pepper salad or a simple arugula salad with lemon vinaigrette. You can also serve it with warmed flour or corn tortillas on the side because they feel like they go better with these southwest flavors than just bread.
Leftovers & Storage
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. Do not freeze leftovers.
More Spaghetti Squash Recipes
Roasted Tomato Spinach Spaghetti Squash
Mushroom Leek Kale Spaghetti Squash
More Black Bean Recipes
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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this version of roasted spaghetti squash!
Great flavor! Will definitely make again!
Very tasty… am going to add diced chicken breast next time 🙂