Recipe: Southwest Spaghetti Squash


Photo and recipe by Chris Cockren for Shared Appetite.

Spaghetti squash is a great gluten-free alternative to pasta and makes the perfect base to build amazing flavors. This Southwest spin takes it to a whole new level.


  • 1 spaghetti squash
  • 3 tablespoons olive oil
  • ½ red onion, finely chopped
  • 1 red bell pepper, seeds removed, finely chopped
  • 1 jalapeno, seeds removed, minced
  • 2 cloves garlic, minced
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon Mexican oregano
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1½ cups frozen corn kernels, thawed, or 1 (15 ounce) can corn, rinsed and drained
  • 1 cup cooked edamame beans
  • 1 lime, juiced
  • Kosher salt
  • Freshly ground black pepper
  • Avocado Crema (recipe below)
  • Queso fresco, crumbled, for garnish
  • Cilantro, roughly chopped, for garnish

for the Avocado Crema

  • 1 ripe avocado, roughly mashed
  • ½ cup plain Greek yogurt
  • 1 lime, juiced
  • 1 clove garlic
  • ¼ cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat oven to 400°F. Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
  2. To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
  3. Meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over medium heat. Add onion, red bell pepper, and jalapeno. Season with Kosher salt and cook for about 4 minutes, stirring occasionally. Add garlic, cumin, paprika, and Mexican oregano, and cook for 1 more minute, stirring to avoid burning garlic. Add beans, corn, and edamame. Season with Kosher salt and freshly ground pepper, stir to combine, and cook until heated through. Squeeze in the juice of the lime and give it one last quick stir.
  4. Divide spaghetti squash among four bowls. Top with southwest succotash, avocado crema, crumbled queso fresco, and cilantro.

for the Avocado Crema

  1. Combine avocado, Greek yogurt, lime juice, garlic, and extra virgin olive oil in a food processor until smooth. Season with Kosher salt and freshly ground black pepper.

Read more on this recipe and view more images  here!