Southwest Spaghetti Squash

"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!"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Anonymous photo by Anonymous
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Rhondapalooza photo by Rhondapalooza
photo by LUv 2 BaKE photo by LUv 2 BaKE
Ready In:
1hr 50mins




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

Questions & Replies

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  1. SusanVey
    How do I print a recipe? And if I save a recipe, where does it go? How do I find it again?


  1. sukline
    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.
  2. Rhondapalooza
    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!
  3. Greta
    This was GREAT! I used about a 4.5 lb squash, I used 2 cans of Rotel (1 original and 1 Mexican Style) but I only used the liquid from the original Rotel. I used about 1/2 cup of Monterey Jack cheese and 1/2 cup sharp cheddar because that is what I had on hand. I baked it in a 9x13 dish for about 30 minutes and it turned out perfect! I served with sour cream, and some used flour tortilla or tortilla chips and some ate it with nothing! Thanks for the recipe--I will definitely make this again!
  4. ramsey_penegar
    This was good! I will make it again. I use the microwave way to prepare the squash: pierce the skin, put in micro 5-6 min/lb until skin is soft. Then you can very easily cut open the squash to scoop out seeds and "spaghetti". Saves a lot of time and frustration! I added a jalapeno pepper and used more cheese. This would be good with frozen or canned corn, too!
  5. LindseyCockrell
    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.


  1. likethebird
    Delicious staple recipe for using up excess spaghetti squash. I used fresh roma tomatoes instead of canned. I also left out the cheese. In my opinion, it tastes like Chipotle burrito filling, with squash instead of rice. Perfect for easy grab and go lunches! Thanks for posting!
  2. ValeLovesFlorida
    I subbed kidney beans for the black beans and used Rotel tomatoes with green chilies. We loved this low fat healthy side dish and I plan to make it often! My whole family thought it was great!



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