Tex-Mex Stuffed Spaghetti Squash Recipe

Spaghetti squash is a fun vegetable, plain and simple. Enjoy the process!



  • 1 spaghetti squash (small) (Look for a small one that is enough for 23 people)
  • 12 oz salsa (mild), Trader Joe's Salsa Especial (Use a medium or hot according to your taste preference)
  • 1 can organic black beans, Trader Joe's
  • 4 tbsp fresh cilantro, chopped
  • 2 tsp olive oil, extra virgin
  • 1/2 cup cheddar cheese, grated (I use Bella Capra raw goat milk cheddar)
  • 1 tsp butter or ghee


  1. Preheat oven to 425 degrees and lightly brush a baking dish with butter or ghee.
  2. Cut the squash in half lengthwise and lightly brush the inside and edges with olive oil. Place face down in the baking dish and bake for 25 minutes. The edges should be slightly browned.
  3. While the squash is baking rinse and drain the black beans and mix with the salsa in a saucepan. Cook over medium heat until it is warmed and bubbly. Add half of the cheese and stir thoroughly.
  4. When the squash finished baking, let it cool for 5 minutes then scrape the flesh into a bowl using a fork. Hold each half securely with an oven mitt. Leave a thin layer around the edges.
  5. Toss the spaghetti squash, bean-salsa mixture, and cilantro together. Fill the two halves with this mixture. Top each half with the remaining cheese.
  6. Place the two halves in a baking dish that has been greased with butter or ghee. Put in the oven on broil for 2-3 minutes or until cheese is melted and slightly browned.
  7. Serve immediately and enjoy!


Feel free to add some chili flakes if you prefer a spicy flavor.

Add 3 oz. of shredded baked chicken breast (Cal. 448, Fat 9g, Carbohydrates 57g, Protein 33g)

For a dairy free option, omit the cheese and sprinkle the top with nutritional yeast.