Southwestern Spaghetti Squash
Southwestern Spaghetti Squash
This Southwestern Spaghetti Squash is made with your favorite seasonings from down South and has just a touch of heat and smoky chipotle flavor. Paired with zingy lime juice and freshly made guacamole – this is a great way to put a new twist on spaghetti squash.
If you’re looking for a simple weeknight dinner, you’re in luck! Spaghetti squash is easy, versatile and so delicious. Whether it’s a chilly fall night or a dark winter afternoon, this recipe is hearty and nutritious.
As a vegetable gardener, I fell in *love* the first time I ate fresh spaghetti squash right from the garden. (Fellow gardeners ~ see how I grow all sorts of fresh veggies every year with great success.) Who would have thought that in a quick 45 minutes you could make a healthy, clean “spaghetti” alternative from squash!?
If you’ve jumped head-first into the cauliflower rice craze, then you will definitely love spaghetti squash. And this Southwestern Spaghetti Squash is PACKED with flavor. There are no leftovers in our house when this is for dinner (kids included!).
Homemade Guacamole – EASY!
One of my favorite toppings for Southwestern Spaghetti Squash is homemade guacamole. I can’t get enough of it, and neither can my family.
That’s because we found a “cheat way” to make delicious guac, fresh, anytime we want. Enter: my Kitchenaid Mixer.
To make my homemade (disappearing) guacamole, I simply add 2 ripe avocados (peeled and pitted), fresh lime juice, salt and a touch of pepper to my Kitchenaid Mixer bowl. I mix it with the paddle attachment for 2-3 minutes on low and viola! It’s the perfect chucky-creamy-tangy guacamole.
Sprinkle with a few chopped cilantro leaves and serve. It is so easy and goes great with this zesty Southwestern Spaghetti Squash.
Fresh Limes for Guacamole & Squash
Making Southwestern Spaghetti Squash
To make this deliciously simple Southwestern Spaghetti Squash, start by slicing a whole spaghetti squash in half lengthwise. Scoop out the seeds and drizzle olive oil on the fleshy inside.
Mix your spices together then sprinkle them generously on your squash. Finally add your lime juice and fresh lime zest to the squash and bake it (flesh side down) at 400 degrees Fahrenheit for 45-50 minutes.
Mix your spices together then sprinkle them generously on your squash.
Scoop with fork and enjoy – that’s it! Quick, easy and super flavorful.
The Recipe
Southwestern Spaghetti Squash
Equipment
- Baking sheet
Ingredients
- 1 spaghetti squash, cut in half and seeded
- 4 tbsp freshly squeezed lime juice, strained
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- ¼ tsp chipotle chili pepper powder
- zest of one lime
- guacamole, taco meat, tortillas, shredded cheese optional for serving
Instructions
Southwestern Spaghetti Squash
- Preheat oven to 400 degrees Fahrenheit.
- Slice spaghetti squash length-wise and scoop out all seeds and stringy pieces.
- Drizzle the fleshy inside with olive oil.
- Combine all spices and sprinkle over the fleshy surface.
- Top with lime juice and lime zest.
- Place both squash halves flesh-side down in a glass baking dish or on a foil-lined baking tray.
- Bake for 45-50 minutes, or until the top skin appears puckery and indented.
- Remove cooked squash from the skin using a fork.
- Serve immediately with your choice of sides.
Storing Your Southwestern Spaghetti Squash
- Refrigerate in an air-tight container up to 3 days.
Notes
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