I love finding new fun recipes that I don’t feel bad about eating. And this Southwest Spaghetti Squash is right up my alley!
Last year I discovered my love for spaghetti squash and have made many recipes since, like Pesto chicken stuffed spaghetti squash, that was delicious! I have found that I love adding black beans to everything that I can and this is a favorite now for sure!
I used green chilies, corn, black beans…. Yum, I am getting hungry!
And I also added some salsa!
After baking my spaghetti squash I flipped them over and using a fork I loosened everything up a bit.
I took some of the squash out and mixed it in with my bowl, just to make sure it was all mixed together well and then add the filling all back into the squash bowl.
- 1 medium sized spaghetti squash
- olive oil
- 1 can black beans, drained and rinsed
- Diced Green Chilies, 1 small can
- 1 C Salsa
- 1/4 C red onion, chopped
- 1 C frozen corn
- 1 teaspoon cumin
- salt & pepper
- 1 C shredded cheddar cheese
Start with cutting your squash in half and drizzle just a little olive oil on it. Place on a baking sheet cut side down. Bake on 375 for about 30 minutes, but depending on the size of your squash it might need to cook for an extra 10 or so minutes.
Remove from oven and shred the inside a bit- I do this so the squash can be mixed in with the other ingredients.
Put all other ingredients into the squash bowl and mix it up a bit. I put some half of the shredded cheese into the mixture and save half to put on the top.
Bake for additional 15 minutes to get the cheese nice and bubbly.
Topped with cheese and baked and you’ll be in spaghetti squash heaven!
What is your favorite way to eat spaghetti squash?