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Southwestern Spaghetti Squash Bake


  • 1 medium spaghetti squash
  • 2 Tbsp extra virgin olive oil, divided
  • 1 tsp sea salt, divided
  • 1/2 tsp black pepper, divided
  • 1 red bell pepper, diced
  • 1 orange bell pepper diced
  • 1 15 oz can black beans, rinsed and drained
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 small yellow onion
  • 1/4 cup cilantro
  • 1 avocado, chopped
  • 2 cups corn


  1. Preheat oven to 400 F. Line a sheet pan with parchment.
  2. Pierce squash and microwave for 5 min. Slice spaghetti squash in half lengthwise and scoop out seeds. Rub inside of squash with 1 Tbspolive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Place squash cut-side down and roast for 40 minutes until squash can be easily pierced with a knife.
  4. When squash is cool enough to handle, use a fork to remove flesh. Reserve shells.
  5. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add onions and sauté for 3-4 minutes until they start to soften and turn translucent. Add peppers and continue sautéing for 3 minutes.
  6. Stir in black beans, corn, cumin, chili powder, paprika, onion powder, garlic powder, remaining salt and pepper. Let mixture warm for a couple minutes.
  7. Fold in spaghetti squash and cilantro.
  8. Serve stuffed in squash shells with diced avocado and additional cilantro.

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