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Low-Carb Mexican Spaghetti Squash with Cashew Queso

Carlisa Krenek
This WellFlex-approved Mexican spaghetti squash recipe is light, low-carb, and packed with flavor. Roasted spaghetti squash halves are filled with sautéed peppers and onions, then topped with a creamy cashew queso that’s dairy-free, oil-free, and keto-flex friendly. It’s a warm, satisfying dinner that also works well for make-ahead lunches.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Dish, Whole Food Plant Based no oil
Servings 4
Calories 285 kcal

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 shredded chicken turkey, or extra veggies (instead of beans for lower carbs)
  • 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. Roast 35–40 minutes until tender. Scrape into strands with a fork.
  • 2. Make Cashew Queso
  • Blend queso ingredients in a high-speed blender until smooth and creamy. Thin with extra almond milk if needed.
  • 3. Cook the Filling
  • In a skillet, cook onion, peppers, and garlic in a splash of water until softened. Stir in shredded chicken or turkey, cumin, smoked paprika, salt, and pepper.
  • 4. Assemble
  • Toss squash strands with veggie-chicken mixture, then spoon into squash shells.
  • 5. Top with Queso
  • Drizzle cashew queso over each boat. Bake again at 375°F for 10 minutes if you want it bubbly.
  • 6. Serve
  • Garnish with fresh cilantro. Enjoy hot or save for a low-carb, reheatable lunch.

Notes

Notes

  • To keep it lowest carb: skip beans and use chicken, turkey, or mushrooms.
  • For fully plant-based: swap meat for sautéed zucchini or cauliflower rice.
  • Cashew queso can double as a veggie dip or sauce for other WellFlex meals.

Time-Saving Tips

  • Roast squash ahead and refrigerate for 3 days.
  • Queso can be prepped 5 days in advance.
  • Use pre-shredded rotisserie-style chicken (clean ingredient version) for quick assembly.

Grocery List

  • Spaghetti squash (2)
  • Red bell pepper (1)
  • Green bell pepper (1)
  • Small onion (1)
  • Garlic (2 cloves)
  • Shredded chicken or turkey (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: 285kcalCarbohydrates: 11gProtein: 18gFat: 14gFiber: 5g
Keyword low-carb Mexican recipes, spaghetti squash recipe, keto cashew queso, WellFlex low-carb dinner
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