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Mexican Spaghetti Squash

in Entrees, Other

mexican spaghetti squash 2Fall = pumpkin season in foodie land.  But do you know what other fabulous food this season brings?  Why, spaghetti squash, of course!  Since October began, I have roasted somewhere around five spaghetti squashes.  My cravings for spaghetti squash have been in full force and I most certainly do not see them disappearing anytime soon.

Are you new to spaghetti squash?  If you aren’t a “foodie” like I am ;) then you may be thinking…what in the world is that, how do I cook it, and what does it taste like?  If you want to give it a try (or if you are already a spaghetti squash lover), then this would be a great recipe to try it out in.  This is simple, yet tasty, and incredibly nutritious.  Now let’s get our squash eating on with this Mexican-themed dish!

mexican spaghetti squash 5

Servings: 2 large

*Adapted from one of Robyn’s delicious recipes!

Ingredients

olive oil cooking spray
1 large spaghetti squash
water, for cooking
1/4 yellow onion, diced
1/2 green bell pepper, diced
3/4 cup Cajun-style black beans (I used the Trader Joe’s brand)
3/4 cup chunky salsa (I used medium heat)
1 ripe avocado, chopped

Directions

1. Preheat oven to 425 degrees F.  Line a large baking sheet with foil and olive oil cooking spray.

2. Cut the top off of the spaghetti squash.  Cut the squash in half and remove the seeds.  Place both halves of the squash cut-side down onto the baking sheet.  Roast the squash for approximately 30 to 40 minutes.  Let the squash cool for approximately 30 minutes so that you can handle it without burning your hands.

3. While the squash is cooling, line a large skillet with a thin layer of water.  Heat over medium-high heat until very hot.  Once hot, lower the heat to medium and add the onions and peppers to the skillet.  Cook for approximately 8 to 10 minutes, or until softened.  Add additional water, as necessary.

4. Once the peppers and onions are cooked through and the squash has mostly cooled, use a fork to scrape the squash from the shell into the form of “pasta.”  Add the squash to the skillet.

5. Stir in the beans and salsa.  Lower the heat to medium-low and cook for approximately 5 minutes, or until all of the ingredients are warm.

6. Serve the Mexican Spaghetti Squash topped with chopped avocado, because seriously, what is Mexican food without avocado?? ;)

mexican spaghetti squash 4I know that for some it may seem strange to use squash as a “noodle” or to combine it with Mexican-type ingredients, but let me just say…give it a try!  You seriously won’t regret it.  Plus, you really cannot beat how simple this dish is to compile.  You could absolutely roast the squash on the weekend and compile all of the ingredients on a week night.  Who doesn’t love a dinner that can be thrown together in under 20 minutes?  I would never complain about a meal like that!

mexican spaghetti squash 8 yDelicious roasted squash, spicy salsa and peppers, Cuban seasoned beans, and creamy avocado all combined into one dish?  Sign me up for this.  I could eat this one every single week.  Now if only spaghetti squash was in season year round…

mexican spaghetti squash 7P.s. Sorry for the not so pretty photos.  It turns out that spaghetti squash and my camera don’t get along ;).

And for the blog transfer to self-hosted update….yeah, still working on that one! :/

{ 24 comments… add one }

  • Ang @ Nutty for Life October 11, 2013, 7:51 am

    YUM! I love eating spaghetti squash with Italian concepts but I never thought to pair it with Mexican flavors. Spaghetti squash is for sure not a pretty pic, but you are right about the taste!

  • Lisa October 11, 2013, 8:38 am

    Spaghetti squash is so amazing. I love how versatile it is!
    This looks like such a great meal because it’s so simple. And those are always my favorite!

  • Alex @ Cookie Dough Katzen October 11, 2013, 6:09 pm

    Great idea adding the avocado! Yum!

    • ClnEatingVegGrl October 13, 2013, 6:28 pm

      Thanks!! You can never go wrong with avocado, am I right? :)

  • Jan @ Sprouts n Squats October 12, 2013, 12:38 am

    Let me know if there is anything I can do to help with the switch to self hosting! Email me or hit me up on Twitter ;)

    In the mean time this recipe looks delicious!! I haven’t had spaghetti squash for a few weeks but need to get back onto it!

    • ClnEatingVegGrl October 13, 2013, 6:28 pm

      Thanks so much! I think I finally got it switched over (with a lot of help!)

  • Jessie October 13, 2013, 7:53 pm

    This dish looks delicious. I made my own version of mexican spaghetti squash the other day – however I added some corn & chickpeas (I like crunch) to mine. Aren’t simple dishes like this one the best?!
    Jessie recently posted…MIMM: A bit of Sunshine to start the dayMy Profile

  • Tara | Treble in the Kitchen October 13, 2013, 9:02 pm

    Black beans, salsa, and avocado make anything taste great! This looks delish!
    Tara | Treble in the Kitchen recently posted…Pumpkin Pie Smoothie BowlMy Profile

    • ClnEatingVegGrl October 14, 2013, 11:51 am

      Thanks so much!! And yes, you really can’t go wrong when salsa and avocados are involved :).

  • Kelly @ hidden fruits and veggies October 14, 2013, 6:53 am

    Spaghetti squash is one of my favorite things to eat. I love noodles, I love squash, naturally their healthy love child is something I try to keep in my life as much as possible. It sounds AMAZING seasoned up Mexican Style and can I just mention that I go crazy for avocado? Mmmm mmm mmm.

  • Liz @ i heart vegetables October 14, 2013, 2:12 pm

    I loooove spaghetti squash and I love mexican food so this combo sounds perfect!! YUM!

    • ClnEatingVegGrl October 14, 2013, 7:24 pm

      It was a fantastic combo! “Pasta” isn’t just for Italian food!

  • Cailee October 14, 2013, 3:20 pm

    Spagetti squash is AMAZING! Seriously… the coolest thing ever! I have made it w. ricotta cheese and mozzarella and tomato sauce! So tasty!
    Cailee recently posted…An Engagement Celebration!My Profile

    • ClnEatingVegGrl October 14, 2013, 7:30 pm

      Isn’t it the best? Who knew a veggie could be so tasty? Your combo sounds delicious!

  • Sarah @ Making Thyme for Health October 14, 2013, 10:40 pm

    I LOVE spaghetti squash and have probably eaten it five times already. I would have never thought to do a Mexican version but it sounds great!
    Sarah @ Making Thyme for Health recently posted…Grilled Pimento Cheese with Roasted Heirloom Tomato SoupMy Profile

    • ClnEatingVegGrl October 15, 2013, 6:35 am

      You and me both! I think I am going to set a record this year with the number of times that I eat it ;).

  • GiGi Eats Celebrities October 14, 2013, 11:37 pm

    OOO LA! Spaghetti Squash is MY FAVORITE!!!!! So obviously I am drooling over this!
    GiGi Eats Celebrities recently posted…This One Takes The CakeMy Profile

    • ClnEatingVegGrl October 15, 2013, 6:37 am

      You are one smart lady if you are a spaghetti squash lover! :)

  • Sarah @ Feeeding the Brain and Body October 15, 2013, 7:58 pm

    I have a spaghetti squash just waiting to be eaten! This recipe looks like the perfect thing to do with it!
    Sarah @ Feeeding the Brain and Body recently posted…A Short WIAW – with a buckwheat bowlMy Profile

    • ClnEatingVegGrl October 16, 2013, 1:53 pm

      Do it!! You won’t regret it! ;)

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