Mexican Spaghetti Squash Bake - both healthy and delicious with bold flavours, black beans and melted golden cheese.

Spaghetti squash has to be up there at the top of my list for favourite vegetables. It's so versatile and can be used in a variety of really creative ways to create the most delicious healthy dishes.
Before I moved to Canada, I probably would not have even known what spaghetti squash is. But now with it available at pretty much every grocery store here, it's a regular item in my grocery cart.
Spaghetti Squash is pretty unique in that once cooked resembles strands of spaghetti, so is a perfect natural gluten free replacement for pasta or noodles and a great vegetable to add to your plate.

Perfect with spaghetti bolognese instead of pasta, add it to your chow mein instead of noodles, or do a half and half mix if you really can't live without the pasta.
Another favourite way to use cooked spaghetti squash is in a delicious cheesy bake like this Mexican Spaghetti Squash Bake. Seriously it's so darn flavoursome, I could eat it every week.

and if Mexican inspired flavours don't tempt you, check out my:
- Spaghetti Squash Bake
- Barbecue Chicken Spaghetti Squash Bake
- Bacon, Fennel, Mushroom Spaghetti Squash Bake
so many yummy choices, right??

To cook the spaghetti squash, my favourite method is in the oven see my How to Cook Spaghetti Squash, it's a really simple method and gives you perfect long strands of squash instead of short.
Once you have the cooked spaghetti squash you can then turn it into this yummy Mexican Spaghetti Squash Bake.

Help!! I can't find spaghetti squash anywhere I hear you say. If you have one of these handy 5 blade spiralizer, you can try substituting the spaghetti squash for some spiralized butternut squash strands. I recommend just saute it in a pan with a bit of spray oil just to soften slightly before mixing it with the other ingredients.

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Recipe Card

Mexican Spaghetti Squash Bake
Mexican Spaghetti Squash Bake - both healthy and delicious with bold flavours, black beans and melted golden cheese.
Ingredients
For the Mexican Sauce
- 1 small onion, finely chopped
- 1 clove of garlic, crushed
- 1 cup (240ml) of crushed tomatoes (passata)
- 1 cup (240ml) of chicken or vegetable stock
- 1 tbs of tomato paste
- 2 teaspoons of paprika
- 1.5 teaspoon of chilli powder
- 1.5 teaspoon of cumin
- 1 teaspoon of oregano
- ½ teaspoon of onion powder
- ¼ teaspoon garlic powder
- 1 tablespoon of white wine vinegar
- ¼ teaspoon of cayenne pepper
For the Bake
- 3 cups of spaghetti squash, cooked
- 2 eggs, beaten
- 10 grape tomatoes, chopped
- 1 tbs chopped fresh coriander, cilantro
- 60g (2oz) of cheddar
- 100g (3.5oz) of mozzarella
- 1 cup (170g) of black beans, canned
- cooking oil spray
Instructions
For the Mexican Sauce
- Spray a saucepan with some spray oil over a medium high heat
- Add the onion and garlic and fry for approx 2 mins to soften.
- Add the crushed tomatoes, tomato paste, stock and spices and bring to a boil
- Reduce heat and simmer for 10 minutes to thicken. Set aside
For the Bake:
- Preheat oven to 200c/400f (gas mark 6)
- Add the spaghetti squash to a large bowl, along with the sauce, eggs and black beans, season with a little salt and black pepper
- Mix till all combined.
- Spray the oven proof dish with some cooking oil spray.
- Add the spaghetti squash mix to the dish.
- Top with the cheeses.
- Bake in the oven for 30 mins until the cheese is melted and golden.
- Top with the chopped tomatoes and sprinkle with fresh chopped coriander
- Slice, serve and enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly
- Vegetarian Friendly
- Freezer Friendly ❄️
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 311Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 129mgSodium 671mgCarbohydrates 29gFiber 8gSugar 8gProtein 19g
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
Laurie says
I’m looking at your recipes and trying to figure out what your serving sizes are. Roughly!
Shevy (Slimming Eats) says
Hi Laurie - all servings are given on the recipe box 🙂
Emma says
Would this freeze at all? I'm wanting to batch cook some bits for when my vegetarian step daughter comes over. It's only her and myself that would happily eat meat free
Shevy (Slimming Eats) says
yes, this is fine to freeze, I often make it and freeze in portions.
Cam says
Made this Monday night and stored it in the fridge until Tuesday. Took it out and let it sit for 30 minutes and then baked as per directions. A wonderful dinner. Leftovers were great for lunch the next day! Thank you so much for the great recipe!