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–+ servings

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Dairy Free, Dinner, Gluten Free, Main Course
Servings 4
Calories 260 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 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
Keyword spaghetti squash recipe, Southwest stuffed squash, cashew queso, dairy-free Mexican dinner, healthy squash recipes
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