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Southwestern Style Spaghetti Squash

Southwestern Style Spaghetti Squash


1 spaghetti squash (small to medium)

1 can of black beans

1 can of corn (can use fiesta or southwestern corn for more kick)

1 can of fire roasted diced tomatoes (can substitute any other diced tomato variety or use fresh tomatoes, diced)

1 green pepper, diced

1 red pepper, diced

1 yellow pepper, diced

Optional: onions, black olives, garlic – use what you want to season it the way you want

1 chicken breast cooked, cut into small bite size pieces (can season this however you like, i.e. taco seasoning, etc.)


to prepare squash: preheat oven to 350°
cut squash in half (be very careful and use a very sharp knife)
scoop out seeds
drizzle olive oil onto baking sheet
lay squash cut side down onto sheet
bake 45 minutes
let cool
scrape out insides (noodles) into skillet

While your squash is cooking, prepare your ingredients.  Cook your chicken all the way through.  Add beans, corn, peppers, tomatoes, and any other optional ingredients and sauté together. 

Once squash is done and insides are scraped out – scrape them into the skillet with the rest of the food, sauté for a few minutes to heat everything up and mix well. 


 You can alter this recipe almost however you would like. make it vegan with no chicken, add whatever ingredients your heart desires.  the below link shows that spaghetti squash is SUPER low in calories ((Just 33 per cup!!))  PLUS it tastes very good, and it’s a GREAT, HEALTHY alternative to pasta!!!  you can almost not tell the difference, and even if you do, you’ll love it b/c it’s not as heavy as pasta!

Can do this in a crockpot – cook chicken first; combine all ingredients, low heat, add squash, let heat thoroughly.

 as for alternative ingredients; last night i sauteed it with eggplant, artichoke hearts, black olives and garlic.  YUM.








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