This Southwestern Stuffed Spaghetti Squash is an easy, flavorful way to enjoy a meatless weeknight dinner. Packed with Tex‑Mex flavors, it’s fast to prepare and full of wholesome ingredients.
For other spaghetti squash ideas, try Spaghetti Squash with Broccoli and Lemon Pepper or Vegetarian Tostadas for more meatless variations.
I love stuffing spaghetti squash — it makes a great vessel for bold flavors. If you’ve enjoyed a Spinach Artichoke Spaghetti Squash before, this version gives the dish a southwestern twist with enchilada sauce, taco seasoning, black beans, corn, and melty cheese.
This recipe is straightforward and adaptable. The enchilada sauce and taco seasoning give the filling its southwestern character, while sour cream and cheese add creaminess. It’s a satisfying, meatless main that comes together easily.
How to Make Southwestern Stuffed Spaghetti Squash:
- Cook the squash: either roast it in the oven (recommended) or microwave it. Roasting develops more flavor and texture, while the microwave is a quicker option.
- Prepare the filling: combine black beans, corn, enchilada sauce, sour cream, shredded cheese, cilantro, and taco seasoning until well mixed.
- Fluff the squash: when the squash is cooked, use a fork to gently pull out the strands. Add half of the filling to each squash half, and gently mix the sauce into the strands so the flavors are distributed.
- Add queso fresco: sprinkle crumbled queso fresco over each filled half, then broil briefly until the cheese begins to soften and everything is heated through.
- Finish and serve: top with extra cilantro and diced avocado if desired.
Tips and Tricks
This recipe is flexible. Add cooked ground beef, chicken, or turkey to increase protein, or omit the cheese for a lighter version. Customize toppings—sliced jalapeño, green onions, or a squeeze of lime work well.
The recipe yields two generous servings (one half of the squash per person). If you need more portions or are serving small children, remove the squash strands and mix the filling with the squash in a bowl to serve family-style. Store leftovers in the refrigerator and reheat before serving.
More Meatless Dinner Ideas
Baked Ravioli
Sweet Potato and Black Bean Enchiladas
Baked Gnocchi with Ricotta
Eggplant Parmesan
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Southwestern Stuffed Spaghetti Squash
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Ingredients
- 1 medium spaghetti squash
- 1/2 tablespoon extra virgin olive oil
- 1/2 cup black beans drained and rinsed
- 1/2 cup corn defrosted if frozen
- 10 oz can mild enchilada sauce
- 1/2 cup sour cream (reduced fat is ok)
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon minced cilantro
- 2 teaspoons taco seasoning
- 1/4 cup crumbled Queso Fresco
- additional cilantro and diced avocado for topping
Instructions
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Preheat the oven to 400ºF.
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Cut the squash in half horizontally and scoop out the seeds.
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Place the halves cut side up on a baking sheet, drizzle with olive oil, season with salt and pepper, then turn cut side down and roast in the oven.
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Roast 30–40 minutes or until fork tender. Remove and let cool enough to pull the strands from the sides.
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Turn the oven to the broiler.
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In a bowl, mix black beans and corn, then add the enchilada sauce. Stir in sour cream, Monterey Jack cheese, cilantro, and taco seasoning until combined.
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Spoon half the mixture into each squash half and gently pull the spaghetti strands to help the sauce coat the squash.
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Top with crumbled queso fresco, place on a baking sheet, and broil a few minutes until hot and the cheese softens.
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Serve topped with extra cilantro and diced avocado.
Recipe Notes:
- Cut the squash lengthwise and remove seeds.
- Place halves cut side up in a microwave-safe dish with about 1/2 inch of water and cover.
- Microwave on high about 10 minutes or until tender. Let cool slightly, then scrape the strands with a fork.
Nutrition information is an estimate and can vary by brand and ingredient choices. Optional toppings are not included in the nutrition estimate.