The Mexican Spaghetti Squash "bowls" are so incredibly good! They're a fantastic way to eat healthy while still enjoying a flavorful meal.
Whenever I'm creating a new recipe, I invariably lean into Mexican flavors. The flavors are so easy to pair, and you can go all-out with spice or tone it down. Different proteins work, too: birria tacos with a chuck roast, chicken for a chicken dorito casserole, or even fish for beer-battered fish tacos.
The new year is almost here, however, and while I'm not one for resolutions, I do tend to eat healthier once the holidays are over. I also crave spicier foods after all that spiral ham and prime rib! So when I was at the store the other day and saw these gorgeous spaghetti squash, I knew immediately which flavors I wanted to use.
I added some cumin & chili powder first, then dressed it up with black beans, corn, cotija cheese, and fresh cilantro. Some cubed avocado brought all the flavors together and I didn't even feel like this was "healthy"!
Ingredients
- Spaghetti squash: Look for firm squash without any blemishes.
- Olive oil: This will help the squash brown in the oven.
- Cumin: This adds a lot of flavor!
- Chili powder: I usually use regular chili powder, but chipotle powder is also delicious and will add more smokiness.
- Salt: Be sure to season it well!
- Canned black beans: These add some protein and flavor.
- Fresh corn: I can't stress enough how much better this is with fresh corn, but you can use canned or frozen in a pinch.
- Cotija cheese: I've also used queso fresco with success.
- Fresh cilantro: Sub for parsley if you're not a fan of cilantro.
- Avocado: Slice the avocado or cut it into cubes.
Instructions
Mexican spaghetti squash is really simple to make! Here are the basic steps, but check the recipe card for more details.
- Prep the squash first by cutting it in half lengthwise, and scoop out all of the seeds and membranes. Discard those and place the squash cut-side up on a sheet pan lined with parchment paper.
- Next you'll mix together the cumin and chili powder with the oil in a small dish. Brush this mixture all over the cut sides of the spaghetti squash, and take care that it gets everywhere.
- Now pop the squash in the oven for about a half hour or until they're nice and soft and have started to brown.
- Meanwhile, grill your fresh corn on either a gas grill or on a grill pan on the stove. If you don't have either of those, you can simmer the corn in water or cook it in the microwave. I actually enjoy uncooked corn so I'll often skip cooking it altogether! Then just remove the kernels in put them in a large mixing bowl.
- When your squash is done, remove the flesh and scrape it into the bowl with the corn kernels. Add the black beans and give it all a gentle stir (the heat from the squash will warm the beans and corn, too).
- Place the mixture back into the squash "shells", then top it with the cheese. Broil it for a few minutes to heat the cheese, then remove it from the oven.
- Top it with the fresh cilantro and avocado, and enjoy it immediately!
Variations
Here are some different ways I've made this Mexican spaghetti squash, so feel free to switch it up and make it your own!
- Add shredded rotisserie chicken or grilled chicken
- Stir in cooked ground beef, cooked ground turkey, or cooked Mexican chorizo
- Swap cotija for queso fresco, Pepper Jack, Monterey Jack, or cheddar
- Use chipotle powder or smoked paprika for a more smoky flavor
- Add sautéed bell peppers, poblano peppers, or zucchini
- Mix in red onion or scallions (or use them as a garnish)
- Skip the corn and add extra beans for a lower-carb option
- Top with sour cream or Mexican crema
- Finish with pico de gallo or salsa
- Add a squeeze of fresh lime juice just before serving
- Make it vegan by skipping the cheese and adding more avocado and extra beans
- Add shrimp tossed with more the same spice mix!
Related Recipes
Looking for more delicious Mexican dishes? Try these:
Mexican Spaghetti Squash
This Mexican Spaghetti Squash has all of your favorite flavors! It comes together quickly and is an easy, healthy, and delicious weeknight meal.
Ingredients
- 2 spaghetti squash, halved lengthwise and deseeded
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon coarse salt (plus more to taste)
- 1 15-ounce canned black beans, rinsed and drained
- 3 ears of fresh corn (see notes)
- ½ cup Cotija cheese
- ½ cup cilantro, chopped
- 1 avocado, sliced (or cut into cubes
Instructions
- Line a baking sheet with parchment paper and place the spaghetti squash on the paper cut-side-up.
- Preheat the oven to 375°F.
- In a small bowl, combine the olive oil, cumin, and chili powder.
- Using a basting brush, brush the cut-side of the squash, making sure to coat it evenly.
- Place the squash in the oven to bake for about 30 minutes, or until it's fork- tender.
- In the meantime, heat a grill pan over a medium-high heat. Brush the ears of corn with olive oil and sprinkle with salt. Grill for about 4-5 minutes on each side (don't move while cooking to get nice grill marks on the corn). Once done, remove from the heat and cut the kernels off and set aside.
- Once the squash is done, remove from the oven to let cool.
- Using a fork, scrape the meat from the squash and place in a large pan.
- Add the beans and corn and allow to heat (at this time you may want to add additional salt, according to taste)
- Once the corn and beans are heated through, place the mixture back into the squash shells.
- Preheat the oven to Broil.
- Top the bowls with the Cotija cheese and place under the broiler for about 3 minutes (or until the cheese has melted).
- Top with cilantro and avocado. Serve immediately.
Notes
Fresh corn is best, but canned or frozen corn can also be used.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 514Total Fat: 25gSaturated Fat: 8gUnsaturated Fat: 17gCholesterol: 31mgSodium: 1127mgCarbohydrates: 64gFiber: 16gSugar: 16gProtein: 18g
This data was provided and calculated by Nutritionix.
She is also a professional food photographer who specializes in editorial, portrait food photography and styling.
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