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Enchilada Stuffed Spaghetti Squash


Enchilada Stuffed Spaghetti Squash with black beans, corn, bell pepper and cilantro –keep it vegan or add cheese!


  • 2 small spaghetti squash, cut in half
  • ½ onion diced ( about 1 Cup diced)
  • 12 Tablespoons olive oil
  • 3 cloves garlic- chopped
  • 1 Cup fresh corn (one ear, or frozen )
  • 1 red bell pepper – diced
  • 1 1/2 Cups cooked black beans ( 1 can rinsed and drained) or sub browned ground meat, turkey chorizo, or leftover or baked chicken breast )
  • 1 Tble chili powder
  • 1 Tble cumin
  • 1 Tble coriander
  • 1 Tble fresh chopped jalapeño, more or less to taste
  • 1 tsp kosher salt
  • ½ cup enchilada sauce or sub tomato sauce
  • ¼ Cup chopped cilantro, plus more for garnish
  • 1/4 Cup shredded cheddar or Mexican cheese -per serving
  • Other optional toppings: chopped avocado, hot sauce, sour cream


  1. Pre-heat oven to 425 F
  2. Cut spaghetti squash in half, and scrape out seeds. If cutting in half horizontally, create a stable base by slicing of a little of the ends, so they stand upright, creating a “bowl”( or fee free to cut vertically).
  3. Place on a parchment lined or greased baking sheet, cut-side, faced down, and place in the hot oven for 40 minutes until fork tender.
  4. While they are roasting, make the filling. Saute onion in a skillet with 1 -2 T olive oil, on medium high heat, stirring, for two minutes. Add garlic, turn heat to medium and sauté for 3-4 minutes until garlic becomes fragrant and golden.
  5. Turn heat to medium low add jalapeno, corn and peppers, and stir occasionally for 5 minutes. Add beans, spices, salt and enchilada sauce and bring to a simmer. Turn heat off and stir in cilantro. Mixture will seem salty, but remember you will be mixing this with under-seasoned spaghetti squash, so the salt will disappear.
  6. When spaghetti squash is tender, ( pierce with a knife through the skin) carefully, using a fork, fluff and stir the inside of the squash, scraping it away from the sides. You will have enough filling for four halves.
  7. Incorporate a little filling at a time, mixing it together with the spaghetti squash. If adding cheese ( or cooked meat) mix a little into the squash and veggie mixture and use the remaining for the top. (At this point you could refrigerate, and bake at a later time) Or, return the stuffed squash into the hot oven and bake for 10-20  more minutes, until heated through and/ or cheese is melted.
  8. Garnish with cilantro, avocado or sour cream, and  hot sauce.


You can also sub a vegan cheese or vegan soy crumbles ( browned).


  • Calories: 375

Keywords: stuffed spaghetti squash, mexican spaghetti squash, twice baked spaghetti squash, baked spaghetti squash,

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