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Tex-Mex Spaghetti Squash Bake

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


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!



1 medium spaghetti squash

1 15.5 ounce can black beans, rinsed and drained

1 cup jarred salsa

1/2 tsp salt

1/2 tsp chili powder blend

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

1/4 cup crumbled feta cheese (for a vegan option, use vegan cheese or vegan ricotta)


  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


  • 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

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