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New Mexico Spaghetti Squash with Black Beans and Lime

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

This is not your typical spaghetti squash recipe. Rather than using the squash as a mere substitute for pasta with red sauce, this recipe combines strands of spaghetti squash with Southwestern-inspired ingredients such as black beans, lime juice, tomatoes and roasted corn.


1 medium spaghetti squash
drizzle of fruity extra virgin olive oil, as needed
sprinkle of cumin and good chili powder, , to taste (I added a sprinkle of minced garlic, as well)
splash of water, as needed
cubes of goat cheese or feta, (leave out for vegan)
1 medium sweet or red onion, diced
4 cloves garlic, chopped
2 ears fresh corn, kernels cut off [or try a red bell pepper, diced]
1 cup ripe and juicy grape or cherry tomatoes, halved
1 14 ounce can black beans, rinsed and drained well
2 whole roasted green chilies, mild or spicy, seeded, chopped
1 lime - for zest, and juice
sea salt and ground pepper
extra virgin olive oil
cumin and chili powder to taste
pine nuts or pumpkin seeds, toasted
fresh chopped cilantro
lime wedges

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