Southwestern Spaghetti Squash
Southwestern spaghetti squash is packed with flavor AND healthy nutrients. A hint of lime and a touch of spice for the perfect dinner 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
Serving Suggestion: Pair with taco meat, guacamole and salsa for a Southwest Squash Bowl. Top with an additional splash of lime juice if desired.