Southwest Spaghetti Squash

This recipe is great as a side dish or as a meal all by itself!  It’s meatless, has a little spice, and is super simple to make.  Enjoy!

Southwest Spaghetti Squash

Serves 4


  • 1 spaghetti squash
  • 14 oz Mexican-style diced tomatoes
  • 14 oz black beans, rinsed and drained
  • 3/4 cup Manchego cheese, shredded and divided
  • 1/4 cup cilantro, chopped
  • 1 tsp ground cumin
  • 1/4 tsp garlic salt
  • 1/4 tsp fresh ground pepper


Preheat oven to 350°. Cut squash in half, lengthwise, and scrape out seeds. Spray baking sheet with non-stick cooking spray and place squash cut side down on sheet. Bake 45 minutes.

Shred squash with fork and place in large bowl. (Squash will be hot - so use oven mitts!)

Add diced tomatoes, black beans, half the cheese, cilantro, cumin, salt and pepper to shreddedd squash and mix well. Spray deep baking dish with cooking spray and place squash mix inside and top with remaining Manchego cheese.

Bake for 30 minutes and serve immediately.


Short on time? No problem! To cook the spaghetti squash faster - place squash, cut side down, in large microwave baking dish. Add 1/2 cup water, cover, and cook on High for 15 minutes or until soft. Let cool 15 minutes and shred squash with fork.

More more gluten-free casseroles and meals click here.

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