Mexican Baked Spaghetti Squash


I made this last week and was honestly SO excited about it! It is one of those dishes that really feels like it should be unhealthy when you are eating it …but then I realized the only thing in it, other than vegetables, is a small amount of greek yogurt. Seriously, can’t go wrong with that!

I also think this would be great for people (or children) who generally don’t like spaghetti squash because the way it is baked makes the texture a bit different. I cannot wait to make it again :)!

Mexican Baked Spaghetti Squash
Prep time
Cook time
Total time
Serves: 6-8
  • 1 spaghetti squash, cooked, strands removed and set aside (I did this the night before)
  • 2 Tbsp olive oil
  • 1 medium onion, sliced thin
  • 1 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 Tbsp chili powder
  • 1 tsp dried oregano
  • ½ tsp cumin
  • Salt and pepper to taste
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 1 can tomatoes, drained
  • 1 can diced green chilis, drained
  • 1 cup nonfat greek yogurt
  1. Preheat oven to 375 F. Lightly spray a 9×13 baking dish with cooking spray and set aside.
  2. Heat the olive oil in a skillet over medium heat. Add the onions and jalapeno and cook until softened and onion is translucent, about five minutes.
  3. Add garlic and cook for two minutes. Stir in chili powder, oregano, cumin, salt and pepper and cook for one more minute, stirring constantly.
  4. Transfer from the skillet to a large bowl. Stir in black beans, corn, tomatoes and yogurt.
  5. Add the squash to the bowl with the rest of the ingredients and stir well to combine.
  6. Transfer to baking dish and cook, uncovered, for 30-35 minutes, until bubbling.
Serving Suggestion: Serve topped with Guacamole! Also, you can add 1/2 cup shredded cheese to mixture and then top with a remaining 1/2 cup but I made it with no cheese and thought it was awesome!


  1. Willie says

    This looks so yummy!! Perfect timing because I roasted a spaghetti squash last night and have a ton left over! Thanks for sharing!

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