Southwestern Stuffed Spaghetti Squash
Prep time
Cook time
Total time
Packed with fiber and beta-carotene but low in carbohydrates and calories, the mild-flavored spaghetti squash is the perfect blank canvas to pair with any flavor. With this recipe, Southwestern flavors are highlighted in a delicious, nutritious way. Meatless or not, the unique blend of herbs and spices in this Southwestern Stuffed Spaghetti Squashwill leave you wanting more.
Recipe type: Entree
Cuisine: American
Serves: 10
  • 1 spaghetti squash
  • 2 Tbsp olive oil
  • Salt and pepper to taste
  • 1 lb chicken breast, chopped (Optional)
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • ½ tsp cayenne
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ½ red onion, chopped
  • 2 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 2-3 roma tomatoes, chopped
  • 1 jalapeno, diced
  • 1 15-ounce canned corn, rinsed and drained
  • 1 15-ounce can of black beans, rinsed and drained
  • 1 cup shredded cheese
  • ¼ bunch fresh cilantro, roughly chopped
  1. Preheat the oven to 400°F. Cut squash in half lengthwise. If the squash is too firm to cut, microwave for approximately 3-4 minutes, or until easily pierced with a knife.
  2. Use a spoon and discard the seeds. Drizzle with olive oil. Season with salt and pepper.
  3. Place the squash halves, cut-side down, on the prepared baking sheet. Depending on the size of the squash, roast for approximately 35 to 60 minutes, or until easily pierced with a knife.
  4. While the squash is in the oven, prepare the chicken and vegetables. Mix the cumin, chili powder, cayenne, garlic powder, paprika, black pepper, and salt together in a small bowl.
  5. In a large bowl, pour approximately ¾ of the spices over the chicken and toss to coat thoroughly.
  6. Coat a skillet on medium-high heat with non-stick spray. When the oil is fragrant, add the chopped chicken. Cook, stirring occasionally, for about 7-10 minutes until the chicken is cooked through completely.
  7. Remove the spaghetti squash from the oven. Let stand at room temperature until cool enough to handle, about 10 minutes.
  8. Use a fork to scrape the spaghetti squash into a bowl, separating the strands.
  9. Add onion, garlic, jalapeno, bell pepper, tomatoes, black beans, and corn with the remaining spices into the same bowl. Stir to combine.
  10. Put all the vegetables into the pan with the chicken. Sauté for approximately 3-4 minutes, or until heated through. Remove from heat. Taste and season as desired.
  11. Set oven to broil. Stuff each squash half with the mixture and top with grated cheese. Broil until cheese melts and gets brown and bubbly, about 1-2 minutes. Sprinkle with cilantro. Serve and enjoy.
  12. *You can make this dish vegetarian by omitting the chicken and just using the vegetables.
Nutrition Information
Serving size: 1 cup Calories: 212.8 Fat: 6.5 Saturated fat: 2.2 Carbohydrates: 21.5 Sugar: 4.2 Fiber: 5.0 Protein: 18.8 Cholesterol: 35.5
Recipe by Sarah Koszyk at