Mexican-Style Spaghetti Squash with Fresh Salsa

These Mexican Spaghetti Squash “bowls” are wonderfully flavorful and a great way to enjoy a lighter meal without sacrificing taste. They combine warm spices, fresh corn and cilantro, creamy avocado, and salty Cotija cheese for a satisfying, easy weeknight dinner.

I often reach for Mexican flavors when developing new recipes because the spices are versatile and forgiving—you can dial the heat up or down and still get a balanced, bold result. This spaghetti squash version works with a variety of proteins or as a vegetarian main. It also feels like a fresher, lighter option after richer holiday meals.

For this recipe I start by seasoning the squash with cumin and chili powder, then combine the tender strands with black beans, sweet corn, crumbled Cotija cheese, and chopped cilantro. A few cubes of avocado at the end round out the texture and add richness, making each bite both bright and comforting.

Ingredients

• 2 spaghetti squash, halved lengthwise and seeds removed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (regular chili powder or chipotle powder for a smoky note)
• 1 teaspoon coarse salt, plus more to taste
• 1 15-ounce can black beans, rinsed and drained
• 3 ears fresh corn (or canned/frozen corn if needed)
• ½ cup Cotija cheese, crumbled (or queso fresco)
• ½ cup fresh cilantro, chopped (substitute parsley if preferred)
• 1 avocado, sliced or cubed

Instructions

This dish is straightforward and comes together quickly. Follow these steps for tender squash and a flavorful filling.

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the spaghetti squash halves cut-side up on the sheet.
2. In a small bowl, mix the olive oil, ground cumin, and chili powder. Brush the spiced oil over the cut sides of the squash so they are evenly coated. Sprinkle with a little salt.
3. Bake the squash for about 30 minutes, or until fork-tender and lightly browned around the edges.
4. While the squash bakes, prepare the corn. Grill the ears on a gas grill or grill pan brushed with a touch of oil and sprinkled with salt, turning until charred and cooked through—about 4–5 minutes per side. If you prefer, boil, steam, or microwave the corn, or use raw kernels if you like the texture. Cut the kernels off the cobs and place them in a large bowl.
5. When the squash is done, let it cool slightly. Use a fork to scrape the flesh into strands and add them to the bowl with the corn. Stir in the black beans and adjust seasoning with salt if needed; the residual heat will warm the beans and corn.
6. Spoon the mixture back into the empty squash shells. Top each filled squash with the Cotija cheese, then place under the broiler for 2–3 minutes until the cheese softens and warms.
7. Remove from the oven and finish with chopped cilantro and avocado cubes. Serve immediately while warm.

Variations and Tips

This recipe is very adaptable. Try one of these variations to suit your taste or pantry:

• Add shredded rotisserie chicken or grilled chicken for extra protein and a heartier meal.
• Mix in cooked ground beef, turkey, or Mexican chorizo for a richer, savory version.
• Swap Cotija for queso fresco, Pepper Jack, Monterey Jack, or sharp cheddar depending on the flavor and melt you prefer.
• Use chipotle powder or smoked paprika instead of regular chili powder for a deeper smoky flavor.
• Sauté bell peppers, poblano, zucchini, or mushrooms and stir them into the filling for more vegetables.
• Include red onion or scallions for crunch and a bright bite, either mixed in or as a garnish.
• Omit the corn and add extra beans for a lower-carb, higher-protein option.
• Top with sour cream or Mexican crema, or finish with fresh pico de gallo or your favorite salsa.
• Add a squeeze of fresh lime juice just before serving to lift the flavors.
• To make vegan, skip the cheese and add extra avocado, beans, or a vegan cheese alternative.
• Toss cooked shrimp in the same spice mix and add them to the filling for a seafood twist.

Notes

Fresh corn offers the best texture and flavor, but canned or frozen corn works well in a pinch. Adjust spices to your preference and taste for salt before serving, especially if using salty cheese like Cotija.

Nutrition (Approximate)

Per serving (recipe yields 4): Calories 514; Total Fat 25g; Saturated Fat 8g; Unsaturated Fat 17g; Cholesterol 31mg; Sodium 1127mg; Carbohydrates 64g; Fiber 16g; Sugar 16g; Protein 18g. Nutrition estimates are approximate and will vary by ingredient brands and portion sizes.

Mexican Spaghetti Squash

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

A quick, healthy, and flavorful meal that highlights classic Mexican-inspired ingredients. Perfect for a weeknight dinner or an easy meal prep option.

Ingredients

• 2 spaghetti squash, halved lengthwise and deseeded
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon coarse salt (plus more to taste)
• 1 15-ounce canned black beans, rinsed and drained
• 3 ears of fresh corn (see notes)
• ½ cup Cotija cheese
• ½ cup cilantro, chopped
• 1 avocado, sliced or cubed

Instructions

1. Line a baking sheet with parchment paper and place the spaghetti squash cut-side up.
2. Preheat the oven to 375°F.
3. Combine olive oil, cumin, and chili powder in a small bowl.
4. Brush the cut sides of the squash with the spiced oil to coat evenly.
5. Bake about 30 minutes, until fork-tender.
6. Grill or cook the corn, then cut the kernels off and set aside.
7. Let the squash cool slightly, scrape the flesh into a bowl, and add beans and corn. Season to taste.
8. Return the mixture to the squash shells and top with Cotija cheese.
9. Broil briefly until the cheese warms and softens, then top with cilantro and avocado. Serve immediately.

Notes

Fresh corn is best for flavor and texture, but frozen or canned corn can be substituted when needed.

Nutrition Information (per serving)

Calories 514; Total Fat 25g; Saturated Fat 8g; Unsaturated Fat 17g; Cholesterol 31mg; Sodium 1127mg; Carbohydrates 64g; Fiber 16g; Sugar 16g; Protein 18g.