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Tex Mex Spaghetti Squash


  • 1 spaghetti squash
  • 2 tablespoons of olive oil, divided
  • Kosher salt and ground black pepper
  • 1/2 of one yellow onion, diced
  • 1 jalapeno, minced
  • 1 bell pepper, diced
  • 1/2 cup of black olives, sliced
  • 1 teaspoon of garlic powder
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of smoked paprika
  • 4 tablespoons of tomato sauce
  • 1 15 oz can of black beans or kidney beans, drained and rinsed
  • 1/2 cup pepper jack, mozzarella, or cheddar cheese, shredded
  • 2 tablespoons of sliced scallions, for garnish
  • 2 tablespoons of plain Greek yogurt or sour cream, for garnish


  • Pre-heat the oven to 375° F.
  • Carefully slice the spaghetti squash in half. I find it helps to first slice off the end with the stem, because it's near impossible to slice through.
  • Drizzle 1/2 tablespoon of olive oil on each halve.
  • Sprinkle with kosher salt and ground black pepper.
  • Bake in the oven for 30 minutes.
  • While the squash bakes, heat 1 tablespoon of olive oil in a skillet (cast iron if you've got one) over medium heat.
  • Add the onion, jalapeño, and bell pepper.
  • Simmer until the onions are translucent, stirring often, approx. 5 minutes.
  • Add the beans and the olives.
  • Add all of the spices, and stir until everything is evenly coated.
  • Add the tomato sauce, mix, and bring the heat to low. Let it simmer until the squash has finished baking.
  • Once the squash is ready, remove from the oven and allow to cool enough to handle (or handle while wearing oven mitts, if you're impatient like me).
  • Drag a fork across the inner flesh of the squash to string it. Do this until you're close to the outer skin of the squash - but definitely leave some room in between.
  • Empty the spaghetti squash into the skillet and mix thoroughly.
  • Carefully spoon the spaghetti squash mixture back into the squash halves, or "boats" as everyone likes to call them.
  • Sprinkle the shredded cheese on the tops of the boats evenly and put back in the oven for approx. 8 - 10 minutes or until the cheese fully melts.
  • Top with a dollop of plain Greek yogurt or sour cream and garnish with sliced scallions before serving.