Tex-Mex Spaghetti Squash Bowls – A Fresh, Flavor-Packed Weeknight Dinner
Spaghetti squash bowls are the kind of meal that make weeknights feel a little easier. You get the comfort of a hearty bowl, the fun of Tex-Mex flavors, and a satisfying, veggie-forward base. These Tex-Mex Spaghetti Squash Bowls are bright, bold, and customizable, so everyone at the table gets something they love.
They’re also budget-friendly and great for meal prep. If you’re trying to eat more vegetables without sacrificing flavor, this recipe deserves a spot in your rotation.
Tex-Mex Spaghetti Squash Bowls - A Fresh, Flavor-Packed Weeknight Dinner
Ingredients
Method
- Preheat and prep the squash: Heat the oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds.Rub the cut sides with a little olive oil and season with salt and pepper.
- Roast: Place the squash halves cut side down on a parchment-lined baking sheet. Roast for 35–45 minutes, until the flesh is tender and shreds easily with a fork.
- Start the filling: While the squash roasts, warm 1–2 tablespoons of oil in a large skillet over medium heat. Sauté the red onion and bell pepper with a pinch of salt for 4–5 minutes, until softened.
- Add aromatics and spices: Stir in the garlic, chili powder, cumin, smoked paprika, and coriander.Cook 30–60 seconds until fragrant.
- Mix in beans and corn: Add the black beans and corn. Cook for 3–4 minutes, stirring, until warmed through. Squeeze in half a lime and adjust salt and pepper to taste.If using optional protein, stir it in now.
- Shred the squash: When the squash is done, flip it cut side up and let it cool for a minute. Use a fork to scrape the flesh into spaghetti-like strands, leaving a thin layer attached to the skin so the shells hold their shape.
- Season the strands: Toss the squash strands with a little salt, pepper, and a drizzle of olive oil. For extra flavor, add a spoonful of salsa or a squeeze of lime.
- Assemble the bowls: Spoon some seasoned squash back into each shell.Top with the warm Tex-Mex bean-and-corn mixture. Sprinkle with shredded cheese if using.
- Optional melt: Return the filled bowls to the oven for 3–5 minutes to melt the cheese and heat everything through.
- Finish with toppings: Add avocado, salsa, cilantro, a dollop of Greek yogurt or sour cream, and extra lime. For heat, add jalapeño or hot sauce.Serve immediately.
Why This Recipe Works
The magic is in the contrast. Sweet, roasted spaghetti squash strands soak up smoky spices, while black beans and corn add heartiness and crunch.
A quick skillet mix-in brings depth with chili powder, cumin, and garlic. Fresh toppings like salsa, avocado, and lime keep everything lively and balanced. It’s a complete, satisfying bowl without feeling heavy.
Another win: it’s endlessly customizable.
You can keep it vegetarian, add ground turkey or chicken, or go fully vegan with dairy-free toppings. The squash “boats” also make for a fun presentation and easy serving.
Shopping List
- Medium spaghetti squash (1 large or 2 small)
- Olive oil or avocado oil
- Salt and black pepper
- Black beans (1 can, drained and rinsed)
- Corn kernels (1 cup; frozen, canned, or fresh)
- Red bell pepper (1, diced)
- Red onion (1 small, diced)
- Garlic (2–3 cloves, minced)
- Chili powder (1–2 teaspoons)
- Ground cumin (1 teaspoon)
- Smoked paprika (1/2 teaspoon)
- Ground coriander (optional, 1/2 teaspoon)
- Lime (1–2, for juice and wedges)
- Fresh cilantro (small bunch, chopped)
- Salsa (your favorite, for topping)
- Avocado (1–2, sliced or diced)
- Shredded cheese (cheddar, pepper jack, or a Mexican blend)
- Greek yogurt or sour cream (for serving)
- Optional protein: cooked ground turkey, shredded chicken, or crumbled tofu
- Optional heat: jalapeño, hot sauce, or chipotles in adobo
How to Make It
- Preheat and prep the squash: Heat the oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds.Rub the cut sides with a little olive oil and season with salt and pepper.
- Roast: Place the squash halves cut side down on a parchment-lined baking sheet. Roast for 35–45 minutes, until the flesh is tender and shreds easily with a fork.
- Start the filling: While the squash roasts, warm 1–2 tablespoons of oil in a large skillet over medium heat. Sauté the red onion and bell pepper with a pinch of salt for 4–5 minutes, until softened.
- Add aromatics and spices: Stir in the garlic, chili powder, cumin, smoked paprika, and coriander.Cook 30–60 seconds until fragrant.
- Mix in beans and corn: Add the black beans and corn. Cook for 3–4 minutes, stirring, until warmed through. Squeeze in half a lime and adjust salt and pepper to taste.If using optional protein, stir it in now.
- Shred the squash: When the squash is done, flip it cut side up and let it cool for a minute. Use a fork to scrape the flesh into spaghetti-like strands, leaving a thin layer attached to the skin so the shells hold their shape.
- Season the strands: Toss the squash strands with a little salt, pepper, and a drizzle of olive oil. For extra flavor, add a spoonful of salsa or a squeeze of lime.
- Assemble the bowls: Spoon some seasoned squash back into each shell.Top with the warm Tex-Mex bean-and-corn mixture. Sprinkle with shredded cheese if using.
- Optional melt: Return the filled bowls to the oven for 3–5 minutes to melt the cheese and heat everything through.
- Finish with toppings: Add avocado, salsa, cilantro, a dollop of Greek yogurt or sour cream, and extra lime. For heat, add jalapeño or hot sauce.Serve immediately.
Storage Instructions
Store components separately for best texture. Keep the cooked squash strands and the bean-corn mixture in airtight containers in the fridge for up to 4 days. Toppings like avocado and cilantro are best added fresh.
To reheat, warm the squash and filling in a skillet over medium heat or in the microwave.
If you’ve assembled bowls in the shells, reheat in a 350°F oven until hot. The shells won’t stay firm after refrigeration, so consider transferring to bowls for reheating.
For freezing, skip the squash shells. Freeze the bean-corn mixture for up to 3 months.
Thaw overnight and pair with freshly roasted squash.
Health Benefits
- Lower-carb base: Spaghetti squash offers a light alternative to pasta with fewer calories and carbs, while still feeling satisfying.
- Fiber-rich filling: Black beans and corn provide fiber to support digestion and steady energy.
- Micronutrient boost: Bell peppers, squash, and lime bring vitamins A and C, plus antioxidants.
- Protein options: Keep it veggie-friendly with beans, or add lean proteins like turkey or chicken for a higher-protein meal.
- Healthy fats: Avocado adds monounsaturated fats that help with satiety and flavor.
Pitfalls to Watch Out For
- Watery squash: Overcooked squash can get soggy. Aim for tender but not mushy, and drain any excess moisture before assembling.
- Under-seasoning: Squash is mild. Taste and adjust salt, lime, and spices as you go to keep flavors bright.
- Overloading the shells: Too much filling can make the bowls collapse.Keep portions balanced or serve in regular bowls.
- Cold toppings on lukewarm filling: If you like melted cheese, briefly bake the assembled bowls so everything is hot before adding cool toppings like avocado and yogurt.
- Spice imbalance: Chili powders vary. Start with less, taste, and add more to avoid overpowering the dish.
Alternatives
- Protein swap: Try spiced ground turkey, rotisserie chicken, or chorizo. For vegan, use crumbled tofu or tempeh sautéed with the same spices.
- Bean swap: Pinto or kidney beans work well.Refried beans add creaminess and heft.
- Veggie variations: Add zucchini, mushrooms, or spinach to the skillet. Roasted sweet potato cubes bring sweetness and extra fiber.
- Sauce ideas: Chipotle crema, salsa verde, pico de gallo, or a drizzle of jalapeño ranch add a different twist.
- Cheese choices: Cotija, queso fresco, or dairy-free shreds all work. Skip cheese for a lighter or vegan bowl.
- No shells: Serve the squash strands in bowls if the shells break or you need faster meal prep.
FAQ
How do I know when the spaghetti squash is done?
It’s ready when the flesh is tender and pulls into strands with a fork without turning mushy.
A small knife should slide in with gentle resistance, not sink in like butter.
Can I cook the squash in the microwave?
Yes. Halve, seed, and place cut side down in a microwave-safe dish with a little water. Microwave 10–15 minutes, checking every few minutes.
The texture is slightly softer than roasting but still works well.
What if I don’t like cilantro?
Use chopped green onion, parsley, or skip it entirely. A little extra lime and a pinch of salt can make up for the missing freshness.
How can I make this spicier?
Add minced jalapeño to the skillet, use hot chili powder, or stir in chipotle in adobo. Finish with your favorite hot sauce.
Can I make it ahead?
Yes.
Roast the squash and cook the filling up to 4 days in advance. Reheat, assemble, and add fresh toppings right before serving.
Is this recipe gluten-free?
It is naturally gluten-free as written. Just confirm your spices and toppings are certified gluten-free if cross-contamination is a concern.
What cheese melts best for this?
Shredded Monterey Jack, pepper jack, or a Mexican blend melt smoothly and complement the spices.
For a salty finish, add a sprinkle of crumbled cotija after baking.
How can I add more protein without meat?
Use extra beans, add sautéed tofu or tempeh, or stir in a scoop of Greek yogurt when serving. Pumpkin seeds on top also add a nice crunch and a protein boost.
Can I use leftover roasted veggies?
Absolutely. Toss them into the skillet with the beans and corn to warm through.
Adjust seasoning and add lime to brighten the flavors.
What’s the best way to cut a hard spaghetti squash safely?
Pierce it a few times with a knife and microwave whole for 3–4 minutes to soften the skin. Then slice lengthwise on a steady cutting board with a sharp chef’s knife, keeping your hand clear of the blade path.
Final Thoughts
Tex-Mex Spaghetti Squash Bowls bring bold flavor and comfort without weighing you down. They’re easy to customize, perfect for meal prep, and friendly for a mix of diets.
Keep the basics the same—roasted squash, a well-seasoned filling, and fresh toppings—and make the rest your own. This is the kind of weeknight winner you’ll come back to again and again.
