Printable Tex-Mex Spaghetti Squash Bowl Recipe Card
This Tex-Mex spaghetti squash bowl is a healthy, low-carb dinner idea full of bold southwest flavors!
Servings: 4
Calories: 55kcal
Ingredients
- 1 medium spaghetti squash, cut in half, seeds removed
- 2 tbsp olive oil
- ½ jalapeño, diced small
- 1 pepper, any color, diced
- ½ red onion, diced
- ½ cup black beans, drained
- ½ cup corn, fresh or frozen
- 2 cloves garlic, minced
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp pepper
- 2 tsp lime juice, freshly squeezed from about 1/2 lime
- cilantro, for topping
Instructions
- Roast the spaghetti squash. Cut it in half lengthwise and scoop out the seeds. Place it on a baking sheet lined with aluminum foil or parchment paper, season with salt and pepper, and place it cut-side down.
- Roast in the oven at 375℉ for approximately 45 minutes, or until the flesh can easily be pierced with a knife. Remove from the oven and set aside to finish any other cooking.
- While the squash is roasting, heat the olive oil in large skillet over medium-high heat. Add jalapeño, pepper, and onion and sauté until tender (about 5 minutes). Add minced garlic and sauté 1-2 minutes more. Stir in black beans, corn, and spices. Stir to heat and combine.
- Remove from the heat and stir in the lime juice.
- Fill the squash halves with your filling and top with cilantro and other toppings of your choice, like salsa, sour cream, shredded cheese, etc.!
Notes
- This recipe serves 2 generous portions (half of a spaghetti squash each) or 4 average portions.
Nutrition
Calories: 55kcal