Southwestern Spaghetti Squash

Southwestern Spaghetti Squash

23 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Recipe by  RR

“A great fall or winter side dish, this also can be served as a vegetarian main course.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place squash halves in a shallow baking pan with about 1 inch of water.
  3. Bake squash in the preheated oven until soft, about 1 hour.
  4. Scrape flesh of squash from the rind using a fork and place in a large serving bowl.
  5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir the black beans, tomatoes, bell pepper, and garlic in the hot oil until the vegetables are soft and the liquid has reduced, about 10 minutes; pour into the bowl with the squash; toss to combine. Add 1 tablespoon olive oil, the vinegar, and cilantro and toss again. Season with salt and pepper to serve.

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Reviews (23)

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David Z.

David Z.

I'm giving this 4 stars after having made a few alterations. First, I left out the tomatoes, cilantro, and red wine vinegar simply because I didn't have any on hand. I then used both green and red bell peppers (good for the flavor and the color), some chili powder (to taste), and added some frozen corn that I had left over. Having cooked these ingredients on the stove top, as well as the garlic, black beans, and olive oil from the recipe, I mixed it all together with the squash. To finish, I topped it off with my favorite salsa (Southwest Salsa from Safeway). In the end, it was pretty dang good. Definitely not bland, as it has been called in other reviews, but I think this was largely due to my alterations - the salsa is what really helped I think. My wife also added sour cream, which she claims was another great addition (I'm not a fan of sour cream, so no comment from me). Really, the only reason I gave it 4 stars and not 5 in the end is that the texture was a bit "mushy" which detracted slightly from the overall experience. We ate it as a meal in and of itself, but it would go along great as a side to many Southwestern/Mexican/Spanish inspired dishes. I think I might try the leftovers in a tortilla with some cheese tomorrow.



Interesting. I substituted kidney beans for black beans, mushrooms for green pepper and didn't have enough tomatoes, but I still feel this could have used something else. It was very tasty with lime juice added after serving though.



I actually used this as a guidline and changed it to fit what I had in the house. I used celery, tomatoes,a yellow pepper, a garlic & black pepper spice I had, parsely for color and then I used a "Rasberry Bliss", spray, salad dressing.I also added pecans! This was really good, I actually enjoyed eating spaghetti squash!

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Amount Per Serving (4 total)

  • Calories
  • 134 cal
  • 7%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 16.5 g
  • 5%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 132 mg
  • 5%

Based on a 2,000 calorie diet



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