This southwest stuffed spaghetti squash is absolutely fantastic. Filled with southwest flavours and so quick and easy to make! Originally posted Oct. 27/14, updated Sept 15/16.
I love Mexican flavours in my food. Whenever I’m not sure what to make for supper, my mind always goes to Mexican food. Or some version of it. This Mexican Baked Pasta is one of my family’s favourite meals of all time. Same with this Mexican One Pan Pasta. And these Fish Tacos, and these Ground Beef Tacos, and… you get the idea.
Mexican food is good. We like it.
This southwest stuffed spaghetti squash is one of my favourites. I can’t say it’s a family favourite quite yet because I haven’t convinced the rest of them that squash is tasty, but I’m determined that they will all eventually love it as much as I do. Because I do the cooking around here. So they get to eat spaghetti squash.
And they are starting to come around. I have been making this dish for a while now, I originally posted this almost two years ago and back then none of my kids would even try it. Well, I am thrilled to say that they all not only tried it, but liked it enough to eat their full helping. They didn’t have seconds but hey, they ate it. Progress.
So if you have picky kids too, don’t give up hope that they will never eat anything. Just keep putting it on the table – eventually they will actually try it! My daughter even ate the black beans this time which has never happened before. Woohoo!
Anyhow, I had actually forgotten about this stuffed spaghetti squash and how much I loved it until a friend mentioned that she makes it all the time. Immediately I had a craving for it and had to make it that week. And then I remembered how much I love it.
It’s okay that the rest of the family didn’t take seconds, because that meant leftovers for lunch for me for a few days. Perfect. Outgrowing the food dislikes slowly might not be a bad thing. I don’t get the leftovers too often anymore – it was kind of nice for a change!
This southwest stuffed spaghetti squash is absolutely fantastic. Filled with southwest flavours and so quick and easy to make! This is highly adaptable to your preference, feel free to sub in a different meat or vegetable. It can also be made up ahead of time and then covered and refrigerated before baking. You will need to add some time to the baking time though in order to heat everything through. Leftovers reheat well. This post contains affiliate links. As an Amazon Associate, I may receive a small commission from qualifying purchases.
Southwest Stuffed Spaghetti Squash
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
6
Amount Per Serving:
Calories: 378Total Fat: 28.4gSaturated Fat: 12.5gCholesterol: 73mgSodium: 919mgCarbohydrates: 15.1gFiber: 2.3gSugar: 3.8gProtein: 17.6g
***** Just made this and it was TREMENDOUS! Trying to cook healthier now for my wife and I now, and when I found your website this called to me. I think it was the most delicious use for a spaghetti squash I’ve ever had and so did my wife. Followed the recipe, just used the 1.1lb sausage I had on hand and some fresh cilantro from the garden instead of ground coriander. Looked like there would be enough for seconds (luckily), so I just baked it in a casserole dish. YUM! I’ll be making this again, and trying some of your other recipes as well. Thanks for the work and love you put into your recipes!
So glad you liked it!
these squash look SO yummy, I love the southwest spin!
This looks to die for! I love spaghetti squash and I love the southwest flavors 🙂
I EAT spaghetti squash every single day of my existence, NO JOKE – however, I have never STUFFED IT… It’s only stuffed me! LOL
Every day?! Really?! You need to try stuffing it with all sorts of things then, you’d love it! Thanks Gigi!
I have never been too crazy about spaghetti squash, but I think I would love this Southwest spin on it! It looks delicious!
I still haven’t tried spaghetti squash, but it looks so good and tasty! Love the stuffing, the flavours all sound amazing!
Can’t go wrong with mexican flavours right?! You must try spaghetti squash if you haven’t though, definitely my favourite of all the squash I’ve had! Thanks Jess!
I love spaghetti squash and I love that you stuffed it with all this yummy goodness! It looks mouthwatering and I can’t wait to try this!
I’m not a huge fan of squash flavour, but I love using spaghetti squash as a noodle substitute when there are lots of other flavours going on. This looks right up my alley! That melty cheese sure doesn’t hurt either!
Thanks Ashley! I actually love it just plain with butter and salt and pepper, but it’s even better with lots of other flavours going on I think! And melty cheese never hurts!
I hear ya. Why savory when you can do dessert? But this is a great recipe, Stacey! Anything with salsa and cheese wins, and this is so healthy!
I really wish that spaghetti squash was easier to get in the UK. This looks so good, I love southwest flavours.
This looks and sounds sooo good, I could eat it for breakfast right now. I’m a squash lover and don’t understand squash haters, but that means more for us!!! 🙂
Right?! It’s so good, how do you not like it? Although, to be fair, I probably didn’t like it much as a kid either, but come on, MY kids should like it! I am okay with the more for me part though! 🙂 Thanks Sarah!
oh my gosh! this looks mouthwatering! honestly I could probably eat the whole thing, buttt I wouldn’t, I would share 😉 lol delicious!
What a great way to jazz up spaghetti squash, Stacey! I’ve always wanted to cook with it, but just haven’t gotten around to it yet. I love that you added Italian sausage and veggies in here. Sounds like the perfect dinner to me!