Stuffed Spaghetti Squash Recipe
Stuffed Spaghetti Squash with black beans, corn, bell pepper, Mexican spices, enchilada sauce, melty cheese, and cilantro. Vegan-adaptable, or add ground meat if you like.
How to Make the Best Stuffed Spaghetti Squash
This vibrant Stuffed Spaghetti Squash combines roasted squash halves with a flavorful black bean and vegetable filling, bringing together the best of Mexican-inspired cuisine. The preparation is surprisingly straightforward—while the squash roasts, you prepare a savory filling loaded with fresh vegetables, aromatic spices, and creamy beans, then bring it all together in a warm, comforting dish that’s as nutritious as it is delicious.
What makes this recipe truly special is its versatility. Whether you choose to keep it fully vegan with plant-based cheese, add ground meat for extra protein, or simply enjoy it with all the fresh vegetables, the magic lies in the combination of warm spices, creamy enchilada sauce, and melted cheese. The spaghetti squash itself becomes beautifully tender and takes on all the flavors of the filling, creating a naturally lower-calorie alternative to traditional rice or pasta-based dishes.
Serve this showstopping dish straight in the roasted squash shells for an impressive presentation, or transform it into a family-style casserole. Top with fresh cilantro, avocado, sour cream, and a drizzle of hot sauce for an authentic finish that will have everyone at the table coming back for seconds.
Stuffed Spaghetti Squash
Stuffed Spaghetti Squash with black beans, corn, bell pepper, Mexican spices, enchilada sauce, melty cheese, and cilantro. Vegan-adaptable, or add ground meat if you like.
Ingredients
Main Ingredients
Filling
Topping
Instructions
Preparation
- Pre-heat oven to 425°F
- Cut spaghetti squash in half and scrape out seeds. If cutting horizontally, create a stable base by slicing off a little of the ends so they stand upright, creating a 'bowl' (or feel free to cut vertically)
- Place on a parchment-lined or greased baking sheet, cut-side down, and place in the hot oven for 40 minutes until fork tender
Filling Preparation
- While squash is roasting, make the filling. Sauté onion in a skillet with olive oil on medium-high heat, stirring for two minutes
- Add garlic, turn heat to medium and sauté for 3-4 minutes until garlic becomes fragrant and golden
- Turn heat to medium-low, add red bell pepper and jalapeno if using, stir occasionally for 5 minutes
- Add beans, corn, spices, salt and enchilada sauce and bring to a simmer. Turn heat off and stir in cilantro. The mixture will seem salty, but remember you will be mixing this with under-seasoned spaghetti squash, so the salt will balance out
Assembly
- When spaghetti squash is tender, carefully use a fork to fluff and stir the inside of the squash, scraping it away from the sides
- Place it in a bowl and mix with the black bean filling. Add more enchilada sauce to taste and mix in some cheese. Adjust salt and heat to taste
- Divide the filling among the four shells, top with a little more cheese if desired and return the stuffed squash to a 375°F oven and bake for 15-20 minutes until heated through and cheese is melted
- Alternatively, you can pour the filling into a greased baking dish, top with cheese and bake it as a casserole
- Garnish with cilantro, avocado or sour cream, and hot sauce
