Tex-Mex Spaghetti Squash Bake

Here's a super easy Spaghetti Squash Bake that only requires a few ingredients and is bursting with flavor. A complete and balanced meal that can be easily made vegan!

Before zoodles (and all the other veggie noodles for that matter) became the hottest culinary craze, we had spaghetti squash. That, was THE go-to low carb, veggie noodle everyone went for.

Honestly,  I was never a big fan. I wanted to be, I tried to be, but it always felt tasteless and watery to me. I recently stumbled upon a spaghetti squash bake recipe online, where the spaghetti squash was cut in half, baked, stuffed, topped with cheese, then baked again. I've always cooked spaghetti squash in the microwave. Why on earth I never thought of baking it, is beyond my comprehension. I mean, I usually bake all other kinds of squash!

By baking the spaghetti squash,  it caramelizes a little, the excess water evaporates and you are left with delicious, satisfying, low-calorie vegetable noodles that can be used in many different ways.

The Spaghetti Squash Bake recipe we're sharing today is not only easy but has lots of flavor too. Can't go wrong with the bean/salsa combo, right? This dish can easily be made vegan by using tofu slices or vegan chorizo instead of eggs, and vegan cheese or ricotta instead of regular cheese.

Here are other ways you can use baked spaghetti squash:

• Topped with your favorite spaghetti sauce
• Add it to an  Asian inspired broth
• Turn it into a delicious frittata
• Use it instead of noodles for a lower calorie Pad Thai
• Bulk up your burrito bowl

Here are some time-saving tips to prepare this Tex-Mex Spaghetti Squash Bake:

• Bake the spaghetti squash up to 2 days ahead
• Make sunny side up eggs on the stovetop and only bake the ramekins for 15 minutes and then place the egg on top of each one
• For more tips check out our post on how to cook spaghetti squash

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Tex-Mex Spaghetti Squash Bake

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• Author: Vicky & Ruth
• Total Time: 1 hour 25 minutes
• Yield: 4

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Description

Here's a super easy Spaghetti Squash Bake that only requires a few ingredients and is bursting with flavor. A complete and balanced meal that can be easily made vegan!

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Ingredients

Scale 1x2x3x

1 medium spaghetti squash

1 15.5 ounce can black beans, rinsed and drained

1 cup jarred salsa

½ tsp salt

½ tsp chili powder blend

4 eggs (for a vegan option, use tofu or vegan chorizo)

¼ cup crumbled feta cheese (for a vegan option, use vegan cheese or vegan ricotta)

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Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper
2. Cut one end of the spaghetti squash(so you can have a flat base to stand it on) and cut it in half lengthwise. Using a spoon, scrape out the seeds
3. Place both halves cut side down on the baking sheet and bake for 45 minutes
4. Remove the squash from the oven and let it cool until it's safe to handle. Using a fork, scrape off the strands and place them in a large bowl. Add the black beans, salsa, salt, and chili powder and mix well
5. Divide the mixture into 4 individual baking dishes. Crack an egg in the middle of each baking dish (or add a slice of tofu or polenta) and sprinkle the feta or vegan cheese over each baking dish
6. Bake for 35 minutes or until the egg is cooked to desired consistency

• Prep Time: 5 minutes
• Cook Time: 80
• Category: Entree
• Method: Baked
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 individual baking dish
• Calories: 250
• Sugar: 6
• Sodium: 1252
• Fat: 8
• Saturated Fat: 3.2
• Unsaturated Fat: 3.8
• Trans Fat: 0
• Carbohydrates: 29
• Fiber: 10
• Protein: 15
• Cholesterol: 194

What's your favorite way to eat Spaghetti Squash? Share your ideas with us! We would love to hear from you!

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