Southwest Spaghetti Squash

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

I found this recipe in a Low-Carb cookbook. The sweetness of the squash mixes well with the spice of the other ingredients. Low-carb and vegetarian!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Cut squash in half lengthwise.
  3. Remove and discard seeds.
  4. Place squash, cut side down, in greased baking pan.
  5. Bake 45 minutes to 1 hour or until just tender.
  6. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
  7. Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
  8. Spray 1 1/2 quart casserole with nonstick cooking spray.
  9. Spoon mixture into casserole.
  10. Sprinkle with remaining 1/4 cup cheese.
  11. Bake uncovered, 30 to 35 minutes or until heated through.
  12. Serve immediately.
Most Helpful

4 5

Microwave the spaghetti squash to save time: cut squash in half and remove seeds, cover cut sides with plastic wrap, place cut-side down on plate, microwave until you can pierce squash with fork. Continue with recipe.

5 5

Wow! This was really something special! I added a cup of chopped onion, a cup of chopped bell pepper, and a small can of sliced black olives. I also served with freshly made Pico de Gallo (#33861) and the whole thing was FABULOUS! YUM!

5 5

Who would have thought that such simple ingredients would be SO delicious! My husband and I enjoyed this so much, and he's always a little skiddish about a dinner without meat. Oh, and don't forget that you can roast the seeds of the spaghetti squash with a little olive oil & salt. They're great to munch on while you are cooking dinner! I just threw mine in the oven on a separate pan while my squash was cooking.

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