Mexican Stuffed Spaghetti Squash (Vegan)

Does spaghetti squash taste like spaghetti?

I remember the first time I tried spaghetti squash boats expecting it to taste like spaghetti (FYI- it doesn’t – surprise surprise!) The name is slightly deceiving if you think it’s going to taste like your favorite Italian meal, but it has similar qualities to it. When you scrape the squash with a fork it forms thin, stringy pieces, similar to spaghetti.

This stuffed spaghetti squash recipe does NOT taste like spaghetti but it is equally as delicious. It’s different from other recipes because it has a fun Mexican twist but also is highly nutritious (a lot of other recipes are stuffed with meat and cheese). Even though it’s healthy, I consider stuffed spaghetti squash to still be an amazing comfort food that is great for fall or winter!

If you’re on the hunt for other delicious recipes for the colder months, try out Sweet Potato Red Lentil Curry, Carrot Tomato Soup, or Lemony White Bean Soup! 

Ingredients

Main Ingredients:

• Spaghetti Squash (of course!): You will need one large spaghetti squash for this recipe, but you could also opt for two smaller squash.
• Black Beans: I use canned black beans to save time. Make sure to drain and rinse to remove excess salt. Don’t have black beans? Check out this article for quick substitute ideas for black beans!
• Corn: Sweet corn is the best! Get it in a can or use frozen.
• Red Bell Pepper: Dice into small bite-size pieces
• Red Onion: I recommend finely dicing the onion for this recipe.
• Cilantro: This adds a lot of flavor to the stuffing mixture!

Flavorful Additions:

• Olive oil: All you need is a drizzle of olive oil on top of the squash. You could alternatively use cooking spray.
• Fresh lime juice: Use one large lime for this recipe to add lots of flavor to this stuffing. This equals 2-3 Tbsp of juice.
• Chili powder, Cumin, Garlic powder: Mix with the lime to create an amazing marinae for the beans.
• Salt and black pepper: Elevates the flavor of the stuffing. Feel free to add more to taste
• Vegan cheese shreds: I enjoy the Colby Jack shredded cheese from Violife (it actually melts!) but you could also use some cheddar shreds or even parmesan cheese
• Avocado

Optional Additions:

• For spice try some red pepper flakes
• Add other veggies like fresh tomatoes or cherry tomatoes
• Add in other fresh herbs for different flavors (I bet fresh basil would also taste good)

Equipment

• Large bowl
• Large pan
• Sharp chef’s knife

How to cut a spaghetti squash in half safely

Cutting a spaghetti squash can be challenging and it’s important to take precautions to avoid any injury. Start by washing and drying the outside of your squash. Next, soften your squash in the microwave to make cutting easier. Pierce the squash several times with a fork or knife, then place the entire squash in the microwave and cook on high for about 3-5 minutes, rotating it halfway through.

Make sure you use a sharp knife to minimize the risk of slipping and cutting yourself accidentally.

Position the spaghetti squash lengthwise on a solid cutting board that’s not at risk for slipping. Carefully position the knife at the center, pointing it down. Apply gentle pressure and use a rocking motion to cut the squash in half lengthwise, from top to bottom. Take your time and let the knife do the work.

Removing the seeds

Once you have the squash cut in half, you can use a spoon to scoop out the seeds and stringy pulp in the center of each half. Use the leftover seeds to make homemade roasted squash seeds!

Storage

Fridge: Store leftover squash in an airtight container or wrap each half in plastic wrap or aluminum foil.

Freezer: You can freeze leftover stuffed spaghetti squash. Allow the stuffed squash to cool completely before freezing. This helps prevent condensation and ice crystals from forming inside the container or bag. Freeze for up to 3 months and let thaw out completely before reheating in the oven.

Reheating: Reheat either in the microwave or in the oven. Microwave on a plate for 2-3 minutes or in the oven for 15-20 minutes or until the filling is heated through.