Southwestern Stuffed Spaghetti Squash (Vegan)

Southwestern Stuffed Spaghetti Squash (Vegan)

Enjoy this Southwestern Stuffed Spaghetti Squash for lunch or dinner. It is very satisfying, hearty and healthy with bold Mexican flavors!

Southwestern Spaghetti Squash

This Southwestern spaghetti squash is now one of my latest raves. This humble squash is so versatile and you’d be amazed how many wonderful gluten-free plant-based dishes you can create using this vegetable.

I love stuffed spaghetti squash so much I had to include a recipe (Spaghetti Squash Pad Thai) into my cookbook, Healthier Steps 125 Gluten-Free Vegan Recipes. This Southwestern stuffed spaghetti squash is another winner. By the way, if you have never prepared spaghetti squash you are in for a real treat.

The flesh transforms into spaghetti-like strands when cooked, isn’t that amazing! Yes, you just use a fork to pull the strands apart, simple as that.

Southwestern Spaghetti Squash (Vegan)

How To Cook Southwestern Stuffed Spaghetti Squash (Vegan)

This recipe is so simple to make, I just cut the squash in half, remove seeds and membranes, pop them in the oven and roast. then I flake the strands once I’m able to handle, then prepare the filling including the strands. Stuffed it into the cavity and topped with cashew cheese.

You may return to oven to bake if using commercial vegan cheese. My husband and I enjoyed this dish, it was so satisfying and it definitely perfect served as the main dish. Excited to see what other variations I will be coming up with next! Check out my Baked Stuffed Eggplant. Instant Pot Spaghetti Squash is an easy way to prepare your spaghetti squash. 

Southwestern Spaghetti Squash (Vegan)

Health Benefits Of Spaghetti Squash

This humble squash contains lots of nutrients so if you are not yet convinced, here are some nutritional facts about why you should include it in your meal plan.  Spaghetti squash contains a great source of  Vitamin A, C, E, and K.

It also contains omega 3 fatty acids, potassium, fiber, One cup of spaghetti squash contains only 42 calories, therefore it will be beneficial in a weight loss plan because it is also filling. Read more health benefits here!

Check Out Other Southwestern Inspired Dishes:

 

Categories

Categories: ,
Courses: ,
Cuisine:

Nutrition

Energy:
210 kcal / 878 kJ
Fat:
8 g
Protein:
9 g
Carbs:
29 g
Per portion

Cooking Time

Preparation:
15 min
Cooking:
1 h
Ready in:
1 h 15 min
For:
4 servings

Ingredients

Cashew cheese sauce

Instructions

  1. Preheat oven 400 degrees F. Slice squash in half lengthwise from stem to base. Remove seeds along with membranes and discard using a spoon, being careful not to remove the flesh.
  2. Place halves cut side down on a baking tray and bake for 50 minutes until flesh is tender.
  3. Remove from oven and allow to cool enough to handle, about 30 minutes. Then remove strands by using a fork to pull on the flesh. Set aside and reserve squash bowls.
  4. Heat large skillet with oil or water and saute onion until soft, about 4 minutes. Add garlic, bell pepper, green onions and cook stirring for 2 minutes.
  5. Add black beans, corn, cumin, cilantro, sea salt, cayenne pepper, stir to combine and cook for 1 minute. Add the squash strands stirring until fully combined.
  6. Fill squash bowls with mixture and top with cashew cheese sauce. If using store bought vegan cheese, return to oven to melt for 4 minutes. Garnish with chopped cilantro and dive in!

Cashew cheese sauce

  1. Place ingredients ingredients in a high speed blender and process until smooth. Pour sauce in a medium saucepan and heat on medium-high heat until thickened stirring with a wire whisk.

Notes

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Southwestern Stuffed Spaghetti Squah

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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26 Comments
  1. Tara
    August 19, 2019

    Made this for a vegan friend and some other non vegans and everyone loved it. My vegan friend said this was the best spaghetti squash she had ever had.

    • Michelle Blackwood
      August 19, 2019

      Tara that’s awesome, I’m so tickled to read this. I’m happy both your vegan and non-vegan friends read

  2. Christine
    June 7, 2019

    A most delicious whole food vegan dish. This is my new favorite go-to that even those less plant-based would love!

  3. Karen
    November 10, 2018

    First visit to your site, but I will come back! We are on a very limited diet–no dairy, sugar, meats–for health reasons as well as others. This recipe looks awesome and possibly will fulfill our craving for our favorite foods–Mexican! Is there some way to make your recipes so that they can be printed up? I am trying to put together a recipe book for us so I don’t have to search on the internet every time I want to fix a meal.

    • Michelle Blackwood
      November 10, 2018

      The Print button is a green tab right below the title of the recipe. Once you hit print, scroll to where it says pages and choose the pages where the recipe is located, so if it is page 4 and 5 put 4-5 and then 1 copy and print. This is how the recipe card is built and I cannot make any changes to it because I’m a recipe creator and I have just a little clue when it comes to technical things. I will talk to my web developer more about your concerns. I actually just print the recipe and it printed fine for me. I have to print my recipes on a regular basis for cooking classes.

  4. Wendy S
    November 2, 2018

    Made this last night. Hubby is a meat and potatoes lover so….. He said it was as good as this “kind of stuff” can be. I guess that is praise. Mine didnt look as pretty as the picture above but it was tasty enough. Nothing terribly exciting but I really liked the “cheese” sauce. In fact, tonight I made a corn potato chowder that was very, very bland so I added the cheese sauce from this recipe to it. What a difference!!

    • Michelle Blackwood
      November 2, 2018

      Wendy, thank you for your feedback. I’m so happy that your hubby tried it and you enjoyed the cheese sauce. Now I really need to put my corn and potato chowder recipe up, thank you for the reminder.

  5. Lauren
    October 18, 2018

    Not vegan but I love spaghetti squash, which is how I found this.

    THIS IS THE BEST THING I THINK I’VE EVER EATEN. Seriously, I’m in love. I had doubts about the “cheese” sauce but holy cow it is fantastic. I added diced jalapenos in addition to the cayenne because I like a good kick, and otherwise I followed the directions exactly.

    I cannot communicate how much I loved this. Thank you for introducing me to my favorite dish (pho’s in a distant second place now, ha).

    • Michelle Blackwood
      October 19, 2018

      Lauren thank you for your feedback, I’m so happy you enjoyed it and at home, I add extra heat as well.

      • Lauren
        October 23, 2018

        UPDATE: For the first time in longer than I’m proud of, I didn’t have to throw away any leftovers-I finished all of it (very rare in my household of one). That’s how good this is. If this is what vegan is all about, I’m a believer. Thank you so much for this recipe!!!

        • Michelle Blackwood
          October 24, 2018

          Wow Lauren, thank you for your feedback, I’m so happy you enjoyed it!

  6. Melody
    October 7, 2018

    I made this tonight for dinner, and my husband and I both enjoyed our southwest spaghetti squash with cashew cheese very much! I wanted something different to do with my squash and this was perfect. We enjoyed them as our main course. Very delicious, filling and satisfying! Thanks for sharing !

    • Michelle Blackwood
      October 7, 2018

      Melody, thank you for your feedback. I’m so happy you and your hubby enjoyed my spaghetti squash recipe.

  7. Denise
    March 6, 2018

    I made this recipe three weeks ago since I’ve cut meat, dairy and bread out of my diet for a month and it was easy and simply delicious. I’ve share with others and they too love it. It was so good I’m making it again right now as we speak. Thanks for sharing it.

    • Michelle Blackwood
      March 6, 2018

      Oh my Denise, so happy to hear. Thank you so much for sharing. Enjoy!

    • Lauren
      September 9, 2019

      Still making this, almost a year later… and still loving it (as a non-vegan). Easily my favorite thing to cook and eat. The sweetness of the squash is balanced perfectly by the savoriness of the peppers, onions, and beans. This is my go-to for meatless Mondays (and sometimes Tuesdays, Wednesdays, Thursdays, Fridays…)

  8. Jana Valenzano
    January 20, 2018

    I don’t see the recipe for the cashew sauce at the bottom

    • Michelle Blackwood
      January 20, 2018

      Hello Jana,
      Check the recipe again, I’ve made an update to the recipe layout

  9. Danielle
    January 15, 2018

    This recipe is amazing! It’s not only healthy and delicious, but very satisfying as well! Thank You!

    • Michelle Blackwood
      January 15, 2018

      You are welcome Danielle, I’m happy you loved it. Thank you for your feedback.

  10. Tina
    December 18, 2017

    What a wonderful recipe, my family loved it!

  11. Paul
    November 15, 2017

    Did I just miss it or is this a recipe for cheese sauce without any cheese

    • Michelle Blackwood
      November 15, 2017

      Lol, I get you missed it, this is a vegan website!

    • Dexter and Sarina Echols
      January 2, 2018

      It is the cashew cheese sauce. The recipe was included.

  12. Dunori
    April 19, 2017

    Another beautiful idea! I’ve only ever stuffed acorn squash but the thought just never occurred to me that any winter squash can be stuffed. Thanks!