Go Back
–+ servings

Southwestern Spaghetti Squash

Clemson Rural Health and Nutrition Extension Team
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Calories 331 kcal

Equipment

  • Oven

Ingredients
  

  • 1 (2.5) lb spaghetti squash halved lengthwise and seeded
  • 2 TBSP olive oil
  • 1 poblano pepper chopped
  • 8 oz mushrooms chopped
  • 1 (14.5) oz canned tomatoes fire roasted
  • 1 tsp chili powder
  • ½ tsp cumin
  • 1 (15) oz canned black beans drained and rinse
  • 1 tsp salt
  • ¼ cup queso fresco crumbled

Instructions
 

  • Preheat the oven to 400℉. Cut your spaghetti squash, scoop the seeds, and then drizzle the inside with 1 TBSP olive oil. Place cut side down on a parchment-lined baking sheet and cook for 45 minutes to 1 hour or until your squash is tender.
  • While the squash is cooking, heat your oil in a small in a small pot over medium heat. Add the peppers and mushrooms and suatee until soft.
  • Add the diced tomatoes, chili powder, cumin, and black beans. Simmer on low for 20 minutes while the squash cooks. Season with ½ tsp of salt.
  • Once the squash has cooked and is cool enough to handle, run a fork across its flesh. This will separate the squash into spaghetti-like strings.
  • Spoon the bean and veggie mixture over the squash boats, then gently mix the strands to combine. Top with queso fresco.

Nutrition

Calories: 331kcalCarbohydrates: 50gProtein: 14gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 5mgSodium: 1279mgPotassium: 1232mgFiber: 15gSugar: 15gVitamin A: 902IUVitamin C: 44mgCalcium: 194mgIron: 5mg
Keyword black beans, fiber-rich, mushrooms, peppers, spaghetti sqaush, tomatoes, winter squash
Tried this recipe?Let us know how it was!