Tex-Mex Baked Spaghetti Squash


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Tex Mex Spaghetti Squash {Plus Hibiscus Tea}!

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The Best Spaghetti Squash Recipe Laura Vitale Laura in the Kitchen Episode 865

Video taken from the channel: Laura in the Kitchen


ROASTED SPAGHETTI SQUASH | how to roast spaghetti squash

Video taken from the channel: Clean & Delicious

1 (3-ounce) cooked Chicken Breast, cut into chunks 1 medium Spaghetti Squash (about 4 cups cooked) 1 tablespoon Olive Oil 1 cup Kidney Beans, drained and rinsed 1 cup fresh Salsa 3 tablespoons fresh Coriander, chopped 1/2 cup Shredded Cheddar Cheese Sea Salt & Pepper 1 tablespoon Chili Flake. This Tex-Mex Baked Spaghetti Squash from The Honour System is stuffed with protein-packed beans and chili-lime chicken. Toss in some spice via salsa, fresh cilantr. Poke holes in shell of squash and microwave about 5 minutes to soften shell. Cut the squash in half, remove the seeds, rub the inside with olive oil and sprinkle with salt and pepper.

Place face down on the baking sheet and bake for about 25-30 minutes. The edges on the inside should be a bit brown and shreds should form easily with a fork. Tex-Mex Baked Spaghetti Squash.

Healthy Recipes. About. Turn a side into an flavorful and protein-packed one-dish meal, all under 500 calories. Trending. Sponsored by No Sponsor.

Quick Greek Chicken Wraps. Healthy Recipes. Sponsored by No Sponsor. Protein-Packed Pancakes.

Healthy Recipes. Turn a side into an flavorful and protein-packed one-dish meal, all under 500 calories. For the full recipe, visit http://blog.myfitnesspal.com/tex-mex-baked. Bake in the oven for 30 minutes.

While squash bakes, heat remaining 1 tablespoon of olive oil in a skillet (cast iron if you’ve got one) over medium heat. Add. 1 large spaghetti squash 1 cup frozen corn 1½ cups black beans 1½ teaspoon salt 2 teaspoons cumin 1½ teaspoons paprika 1 teaspoon chili powder 3.

Ingredients 2 medium spaghetti squash 1 small onion, finely chopped 4 garlic cloves, crushed 1 large bell pepper, diced 14 oz red kidney or black bean beans, drained & rinsed 1/2 tsp organic chili powder 2 tbsp diced canned chilis or jalapeños (or to taste) 1 cup tomato sauce. Spread the bottom of a 9x13-inch baking dish with about 1 teaspoon of olive oil. Pour the remaining olive oil into a large skillet over medium-high heat, and cook and stir the zucchini, red bell pepper, jalapeno pepper, garlic, and the white parts of the green onions until the vegetables begin to soften, 3 to 5 minutes. Heat oven to 400°F. 2 Pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish.

Microwave on HIGH 10 to 15 min. or until squash.

List of related literature:

Preheat the oven to 400°F. Drizzle the cut sides of the spaghetti squash with 1 tablespoon of the olive oil; sprinkle with the pepper and ½ teaspoon of the salt.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

In this recipe, we’re going to skip the pasta and use julienned Mexican squash in its place with a soup base made from ripe tomatoes and rich vegetable broth.

“La Vida Verde: Plant-Based Mexican Cooking with Authentic Flavor” by Jocelyn Ramirez
from La Vida Verde: Plant-Based Mexican Cooking with Authentic Flavor
by Jocelyn Ramirez
Page Street Publishing, 2020

Add the spaghetti squash, stir carefully to coat it with the sauce, then stir in the crema (or one of its stand­ins) and half of the cheese.

“More Mexican Everyday: Simple, Seasonal, Celebratory” by Rick Bayless, Deann Groen Bayless, David Tamarkin
from More Mexican Everyday: Simple, Seasonal, Celebratory
by Rick Bayless, Deann Groen Bayless, David Tamarkin
W. W. Norton, 2015

This recipe calls for cooked spaghetti squash, so the day before you make these, just pop a spaghetti squash in the oven, and roast it (see note below).

“The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance” by Rockridge Press
from The Essential Alkaline Diet Cookbook: 150 Alkaline Recipes to Bring Your Body Back to Balance
by Rockridge Press
Callisto Media Incorporated, 2015

Place the squash facedown on a rimmed baking sheet and add 2 tablespoons of water to the baking sheet.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Squash, Winter: Acorn, Cook in halves or Boil: Peeled and cut up; Whole Squash except Buttercup, Butternut, pieces with seeds covered 10 to 15 minutes spaghetti: Pierce with Pumpkin, Spaghetti (2 lb) removed.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

Preheat the oven to 375°F. Halve the squash, seed it, and slice the flesh into wedges about ¾ inch thick at their widest.

“SIMPLE: effortless food, big flavours” by Diana Henry
from SIMPLE: effortless food, big flavours
by Diana Henry
Octopus Books, 2016

For the squash: Drizzle the olive oil over the flesh of the spaghetti squash and season with the salt and pepper.

“The Whole Smiths Good Food Cookbook: Whole30 Endorsed, Delicious Real Food Recipes to Cook All Year Long” by Michelle Smith, Melissa Hartwig Urban
from The Whole Smiths Good Food Cookbook: Whole30 Endorsed, Delicious Real Food Recipes to Cook All Year Long
by Michelle Smith, Melissa Hartwig Urban
HMH Books, 2018

While the squash is baking, cook the pasta according to package directions.

“Forks Over Knives—The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year” by Del Sroufe, Isa Chandra Moskowitz, Julieanna Hever, Darshana Thacker, Judy Micklewright
from Forks Over Knives—The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year
by Del Sroufe, Isa Chandra Moskowitz, et. al.
The Experiment, 2012

Preheat the oven to 400°F. Toss together the squash, tomatoes, zucchini, bell pepper, onion, black pepper, ¼ cup of the olive oil, and 2 teaspoons of the salt in a large bowl until combined.

“What Can I Bring?: Southern Food for Any Occasion Life Serves Up” by Elizabeth Heiskell
from What Can I Bring?: Southern Food for Any Occasion Life Serves Up
by Elizabeth Heiskell
Oxmoor House, Incorporated, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Good vid, short and simple. Love the bit about roasting the seeds! I would’ve been kicking myself in the butt if I wasted them!

    The audio is horrendous though. ����

  • I love spaghetti squash but I find that roasting it. If you cut it end to end then it takes an hour to cook but If you cut it in rings and roast it flipping halfway through the noodles are long and the texture is wonderful.

  • This is the whitest thing I’ve ever seen. ��♥️ “has a little bite to it”, “Italian flavours” (literally just salt and pepper), and the bloopers? ���� 10/10

  • I an from Trinidad and Tobago, I know about the Jamaican sorrel drink,but I want to buy the hibiscus plant for the flowers. Please reply?

  • I cook it in the Instant pot in 12 minutes. Then I do pretty much what you have done with the butter and garlic. Pesto is also great on it though. I made my own pesto with basil, spinach, toasted walnuts and park chesse. Delish!

  • I love using spaghetti squash… I also found that after roasting and and extracting with the folk, if I put it back on the baking pan in a relatively thin layer for about 10 min on a low heat, it dries out the squash a bit, so it’s even more like noodles.

  • I found your channel/blog /etc last week when I had decided to start eating more clean and am thankful for the information that you share! My teen, who hates spaghetti noodles (because she thinks they are slimy) let me try this for dinner tonight and she said it has the potential to be her new favorite meal!

  • I make mine just like you, but I roast them open side up, and I let the roast longer 350 for 1 to 2 hrs, that way none goes to waste

  • An older couple that are funny has better version than you about like earlier in 1/2 cut, safer 4 the challenges like me,�� lol �� then so llike combining both ideas into 1 a half or so of each. Not doing water,cuz it sound too mushy steamed almost or boiled, or soupy soup type though she said it was alerted, it looked fine, heard crunch I prefer dry roasted like you have it, cuz like I’m in small toaster oven poor & old efficiency. And thank God that they opened up this store in South start or almost middle actually if rich middle class area of organic store small quaint,but abitbifgerthanthe Trader Joe’s of like 2 years ago, supermakert,Sprouts is pretty awesome on produce. Rest places not so much or variety or cheap other places not. Other stuff expensive ofc. Lol Easy 4 me 2 get by 2 buses not way far out or bad area to be by, so I live in OK residential central of town not too far travel distance specially by car, but not bad by bus even after terrible changes 4 some things they made in the bus city public transport system. Lol some changes good others not. Must leave per each bus 1hr b4 to make it OK. Much more X harder then b4,mire buses like 3 sometimes then used 2 to same place location used 2 frequent then some no stops or shade, bench, skeleton or stopped servicing so must walk allot like other AMC theater that has more matinee CD on Friday through Sunday unlike the ACM in the mall now a days. They so changed.

  • This looks DELISH! I use a similar mix, but, instead of spaghetti squash, I stuff it in a charred, destemmed poblano pepper (like a vegetarian, healthier chili relleno)…well, heavier on the black beans and corn, and I add either fresh tomato or a can of rotel. I’m DEF gonna try this, though.
    …meant to comment on your Paloma vid, too, but I JUST picked up some Texas made red grapefruit vodka distilled from wheat…I’m thinking something a bit Paloma-ish, but with agave syrup, as I prefer a straight sugar taste in cold drinks (as opposed to honey in hot drinks).

  • 1. I looove you showed the easy way to cut this squash.
    2. You are extremely entertaining to watch. I feel like I am listening to a good friend telling me how to baked something.

    Thanks!! I will be making this for my family tonight!!

  • I love you recipe, but I have a better way of cleaning and cooking the spaghetti squash. Cut it in half deseed it place it face down on a metal pan ceramic or glass pan then cook it then whenever you pull it out do as you did in the recipe take a fork and pull it out but do not pull it out until the Rhine close the closer to the skin you get the musher it will be

  • You’re supposed to cut it horizontally not vertically. You get longer strands that way. The way she did it looks more like hash-squash than spaghetti-squash. And using the microwave? Kinda ghetto lol

  • Yay I guessed what the purple drink was! My husband and I have been watching your family’s blog daily and we kept wondering what the drink is:) I grew up drinking hibiscus tea but we called it Jamaica. It’s delicious and so refreshing!

  • Laura, you are a pleasure to watch. So real. So sincere. Your recipes are so user friendly and easy to make and the end result is fabulous. Best cook on the internet or tv to watch. Keep doing what you do. Pre-ordered the cookbook. Can’t wait to get it. Thanks for being you. PS: Joe is so funny and I love your vlogs too.

  • I’ve never had sketti squash before but my mama bought one at the store so I’m getting ready to fix this as a side for dinner. If we like it it will be bye bye pasta, lol. Tyfs God bless you

  • I’ve only just discovered how easy it is to make spaghetti squash. I’m one of those people that are fearful of trying new things (when I don’t know how to prepare it). However, YouTube broadcasters (like you) make it easy. I’ve only made it twice and that was in a pressure cooker. It’s so delicious! Only thing is, I didn’t season it before cooking. Today, I am going to try it your way (roasted) and see which one I like the best.:)

  • Just made this for dinner for my husband and myself. It was really delicious and so easy to make. I made it with organic marinara sauce with organic turkey meatballs added to the sauce. With a side of garlic toast. I highly recommend this recipe. Will definitely be making this again. Very filling but don’t have the bloated feeling like regular pasta. Two thumbs up!!

  • Yes! One day nothing…the next the say everything!I have 1 granddaughter now and at 5mos she’s saying momomomom and dadadadad all day long. Way precious!

  • I love that another commenter wrote on another video, “it’s not a LITK show if she doesn’t say” it’s hot ” at the end of every video” haha love it! And yes more vegan recipes please. They’re vegan and still filling and flavorful

  • Nice!..I feel special! You made two items that I requested. Iced Coffee and Hibiscus Tea! Thank you! I grow Hibiscus for my tea and it is so easy. They grow like bushes. It produces a crazy amount of seeds. For as much as I see the Rhodes drink it, you should grow it in your big garden! So worth it! Nice Stove!:0)

  • You’re poisoning your viewers by the use of a microwave. Besides, that was the ugliest result of Spaghetti Squash. The best way is baking it. “Dangerous microwave experiment” CAUTION: https://youtu.be/5ueqvlT6ZTo

  • Thanks for this! Could not understand when you said you can use parchment paper or? What was the other option? Couldn’t make it out. Thanks!

  • The casserole looks delicious! Since I don’t care much for meat but I adore beans, I will at least double the amount of beans in the recipe. Thanks for the great recipes. Love your channel!

  • for vegan alternatives just add tofu meat to replace the meat that simple. love your video. was my first time cooking it in the micrwave turned out great tnx for sharing.

  • Going to roast some tonight for dinner, using a garlic parmasean alfredo sauce from the jar but jazzing it up with kale, broccoli, sun dried tomatoes, and a 4 cheese blend

  • MY husband & son will love this. We need more spaghetti squash in our lives. I always over cook it also. I cook all my beans in the crockpot. I make a 6qt. pot Then cook the next few meals with the beans I made. The rest get split up into 2/4/8 cup glass freezer bowls. They taste amazing.

  • good morning Dani Spies. Hadnt had a spaghetti squash in months and just popped one in the oven a min. ago. I did notice that the other day when i cooked something in my oven and used parchment paper,that the paper was brown/black like it was about to catch fire! Is it really ok to use parchment paper when roasting a squash for 40 min. or longer? (i just love your facial expression in 3 min. 43 sec. into the video when u said “absolutely delish”. lol

  • Tex Mex spaghetti squash looks awesome!! question about the hibiscus tea though…i see it a lot in the Rhodes family videos. do you just enjoy the tea or does it have health benefits also? love your sweet family!

  • That looks good. The thing I love most about you two is how you keep it real. Got sent hibiscus leaves and making tea real soon! Thanks for all you do to inspire us!!