New Mexico Spaghetti Squash with Black Beans and Lime

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.

New Mexico Spaghetti Squash with Black Beans and Lime

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  • Prep Time


  • Total Time


  • Servings



  • 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


1. Preheat the oven to 400 degrees F. 2. Halve the squash lengthwise and place cut side up in a roasting pan. Season the squash with sea salt and pepper, a drizzle of good olive oil, some cumin, chili powder (and garlic, if adding). Add two inches of water to the pan to help keep the squash from sticking to the bottom of the pan. Roast in a hot oven for about an hour, until the squash is fork-tender. Half way through roasting I poured a little bit of spring water on each squash to keep it moist. 3. When the squash is done, remove it and let it cool. 4. Heat a splash of olive oil in a large skillet [I like to use an iron skillet for - you guessed it - the iron it adds to food]. Add the onion, garlic, corn kernels and spices; stir for five minutes until the onion has softened. 5. When the squash is cool enough to handle: take a fork and scrape the squash, making spaghetti-like strands. 6. You can assemble the ingredients in a casserole-style baking dish and bake it - or you can do it all on the stove-top in the large skillet. 7. If you're going to bake it - toss the squash strands into a large mixing bowl. Add a little of your best olive oil to moisten. Season the mixture with more sea salt and pepper. Sprinkle in some added cumin or chili powder, if you like, to taste. Toss well. Add the skillet mixture, tomatoes, black beans, green chilies. Combine. Grate a lime and add the zest. Cut and squeeze the lime juice all over the mixture and toss lightly. 8. Pour the mixture into a casserole style baking dish. Cover and bake in a 350 degree oven until heated through - about 20 to 25 minutes. 9. If you'd rather do it up in a skillet, add the squash to the skillet mixture, and stir in the remaining ingredients, as above. Cover and gently heat through over medium heat - roughly five to ten minutes. 10. Serve with a sprinkle of fresh chopped cilantro and some lime wedges.


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