This Southwest Spaghetti Squash with Cashew Queso is the ultimate mix of comfort and nutrition. Roasted spaghetti squash boats are stuffed with a flavorful veggie filling, then topped with creamy dairy-free cashew queso. It’s wholesome, versatile, and perfect for weeknight dinners or meal prep lunches.
Southwest Spaghetti Squash
This Southwest inspired spaghetti squash recipe is a lighter twist on comfort food. Roasted spaghetti squash halves are filled with colorful peppers, onions, and beans, then topped with a creamy cashew queso that’s dairy-free and oil-free. It’s satisfying, nourishing, and works as a hot dinner or a cold, packable lunch.
Ingredients
Ingredients
- For the Squash:
- 2 medium spaghetti squash halved & seeds removed
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup cooked black beans or chickpeas optional for protein
- 1 tsp cumin
- 1 tsp smoked paprika or chili powder
- Salt & pepper to taste
- Fresh cilantro chopped (for garnish)
Cashew Queso:
- 1 cup raw cashews soaked in hot water 20 min
- ¾ cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tbsp lime juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- Salt to taste
Instructions
Instructions
- 1. Roast the Squash
- Preheat oven to 400°F (200°C). Place squash halves cut-side down on a baking sheet lined with parchment. Roast 35–40 minutes, until tender. Scrape flesh with a fork into strands.
- 2. Make Cashew Queso
- Blend all queso ingredients in a high-speed blender until smooth and creamy. Add more almond milk if too thick.
- 3. Cook the Filling
- In a skillet, cook onion, peppers, and garlic with a splash of water until softened. Stir in beans (if using), cumin, paprika, salt, and pepper.
- 4. Assemble
- Toss squash strands with veggie mixture, then spoon back into squash shells.
- 5. Top with Queso
- Drizzle cashew queso over each boat. For a warmer, bubbly finish, bake again at 375°F for 10 minutes.
- 6. Serve
- Garnish with fresh cilantro and enjoy hot — or chill for a portable, make-ahead lunch.
Notes
Notes
- Swap beans for lentils or quinoa if desired.
- Cashew queso keeps in the fridge up to 5 days.
- Great for meal prep — reheats well or can be eaten cold.
Time-Saving Tips
- Roast spaghetti squash ahead of time and refrigerate up to 3 days.
- Blend queso in advance — it also doubles as a dip for veggies.
- Use frozen peppers and onions for faster prep.
Grocery List
- Spaghetti squash (2)
- Red bell pepper (1)
- Green bell pepper (1)
- Small onion (1)
- Garlic (2 cloves)
- Black beans or chickpeas (1 cup)
- Raw cashews (1 cup)
- Almond milk (unsweetened)
- Nutritional yeast
- Lime
- Spices: cumin, chili powder, smoked paprika, garlic powder, onion powder
- Fresh cilantro
Nutrition
Calories: 260kcalCarbohydrates: 28gProtein: 10gFat: 12gFiber: 3g
Tried this recipe?Let us know how it was!
Let your meals be both vibrant and nourishing. This Southwest spaghetti squash proves that comfort food can be creamy, filling, and healthy all at once. Try it warm for dinner or cold for lunch — it’s a winner either way!
Have questions or want to share your version? Leave a comment below or connect with me—I’d love to hear from you.
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