I made this easy Mexican Spaghetti Squash recipe for my family, and they went nuts for it. I actually had to go buy more squash to do it again! The kidney beans make it seem like a meat dish while the zesty sauce adds a lot of flavor to it. It’s a healthy recipe but has the comforts of a hearty meal we crave in the cooler months.
Spaghetti squash is such a versatile vegetable! It’s wonderful on its own, but easily can be dressed up or used to replace traditional spaghetti. I’m thinking this Mexican version of spaghetti squash would be not only a great go-to meal for home but perfect for potluck dinners.
Using this recipe as a base, you can add or remove ingredients to make this your signature dish. Maybe you’d like a different type of bean rather than kidney beans. If you don’t like green peppers, use red or something with some zip like jalapeno. You could do tons of combinations. Experiment and enjoy!
Here’s what I did:
375° for 45-50 minutes, and then additional 10 minutes
Mexican Spaghetti Squash Ingredients
1 small and 1 medium spaghetti squash
1 green bell pepper, diced
1 onion, diced
7 garlic cloves, minced
1 can tomato sauce (15 ounce)
1 can kidney beans (15 ounce)
2 1/2 tbsp. diced, canned jalapeno
1/2 cup fresh cilantro, chopped
1 cup Mexican taco cheese
Mexican Spaghetti Squash Directions
Cut spaghetti squash length wise in half. Scoop out the seeds.
Place skin side down on a lined pan.
Sprinkle salt and pepper on top
Bake 45 – 50 minutes at 375°
Meanwhile, sauté green pepper, onion, and garlic until cooked
Add tomato sauce, jalapenos, and cilantro
Let mixture sit until squash are ready.
Use a fork to drag across the squash to make spaghetti strands. BE CAREFUL not to puncture the skins, but loosen up quite a bit of the squash. Don’t forget the edges.
Next, add the tomato sauce mixture on to the tops of each squash and cover each with the cheese.
Return to the oven for 10 minutes.
Do you have recipes for spaghetti squash? Please share!