Southwest Spaghetti Squash Bowls Recipe

Southwest Spaghetti Squash Bowls are an American main dish where roasted spaghetti squash halves turn into edible “bowls” filled with a cheesy black bean and corn mixture. The squash halves roast until the flesh pulls into long strands, then the strands mix with black beans, corn, tomatoes, and Southwest spices like chili powder and cumin. A layer of shredded cheese goes on top, and the bowls bake again until everything is hot and bubbly. The result is a colorful, satisfying dinner with smoky, mildly spicy flavor and a mix of tender squash, hearty beans, and melty cheese that works well for meatless nights.

Southwest Spaghetti Squash Bowls Recipe

Southwest Spaghetti Squash Bowls with Black Beans are roasted spaghetti squash halves stuffed with a cheesy black bean, corn, and tomato filling seasoned with Southwest spices, then baked again until hot and bubbly for a satisfying main dish.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Servings: 4

Course: Main Dish

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

For the Roasted Spaghetti Squash

• 2 medium spaghetti squash about 2 lb each, halved and seeded
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

For the Southwest Black Bean Filling

• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh, canned, or thawed from frozen
• 1 cup diced tomatoes or chunky salsa drained if very wet
• ½ small red onion finely chopped
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika optional
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1½ cups shredded cheddar or Mexican blend cheese divided
• 1 tbsp fresh lime juice

Optional Toppings

• 2 tbsp chopped cilantro
• Sliced avocado
• Extra salsa or hot sauce

Equipment

• Large cutting board
• Chef’s knife
• Spoon
• Baking sheet
• Parchment paper
• Large mixing bowl
• Measuring cups
• Measuring spoons
• Wooden spoon
• Fork
• Oven mitts

Method

 

Prep and roast the squash

1. Place each spaghetti squash on a large cutting board, cut off the stem end with a chef’s knife, then stand the squash upright and carefully slice it in half from top to bottom.
2. Use a spoon to scoop out the seeds and stringy center from each half, making a clean cavity.
3. Line a baking sheet with parchment paper, then drizzle 2 tbsp olive oil over the cut sides of the squash with a measuring spoon.
4. Sprinkle 1 tsp kosher salt and ½ tsp black pepper on the cut sides, then rub the oil and seasoning around with your hand so the surfaces are evenly coated.
5. Place the squash halves cut side down on the baking sheet and put the sheet on the middle rack of a preheated 400°F oven using oven mitts.
6. Roast for 35 minutes until the squash shells give slightly when pressed and the flesh feels tender when tested with the tip of a knife.

Make the black bean filling

1. While the squash roasts, add the black beans, corn, diced tomatoes or salsa, and chopped red onion to a large mixing bowl.
2. Sprinkle 1 tsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp pepper over the mixture with measuring spoons.
3. Add 1 cup shredded cheese and 1 tbsp lime juice to the bowl and stir everything together with a wooden spoon until the filling looks evenly mixed and coated with spices.

Shred the squash and mix

1. When the squash is done, remove the baking sheet from the oven with oven mitts and let the halves cool for 5 minutes so they are easier to handle.
2. Turn the squash halves cut side up on the baking sheet with a spoon, then use a fork to scrape the inside of each half, pulling the flesh into long spaghetti-like strands while keeping the shells intact.
3. Gently pull most of the strands into the center of each shell, leaving a thin layer against the skin to keep the bowl sturdy.
4. Transfer the loose strands from all halves into the large mixing bowl with the black bean mixture and stir with the wooden spoon until the squash strands are evenly combined with the filling.

Stuff and bake the bowls

1. Spoon the squash and black bean mixture back into the four squash shells on the baking sheet, mounding the filling so each shell looks full but stable.
2. Sprinkle the remaining ½ cup shredded cheese over the tops of the stuffed squash.
3. Return the baking sheet to the oven on the middle rack and bake at 400°F for 10 minutes until the cheese melts and the filling is heated through.

Serve

1. Take the baking sheet out with oven mitts and let the bowls rest for 3 minutes, then sprinkle chopped cilantro over the tops and add avocado slices or extra salsa if you like.
2. Serve each Southwest spaghetti squash bowl directly in its shell on a plate as a main dish.

Notes

• Cut the squash carefully on the cutting board and always stand it flat before slicing down the middle to keep the knife stable.
• Roasting the squash cut side down helps the flesh steam and soften while picking up some caramelized color on the edges.
• Leftover bowls reheat well on a baking sheet in a 350°F oven until hot, keeping the squash strands and cheese texture nicer than the microwave.