Southwestern Stuffed Spaghetti Squash (Vegan)

Stuffed Spaghetti Squash

This Southwestern spaghetti squash is now one of my latest rave. This humble squash is so versatile and you’d be amazed how many wonderful gluten free plant based dishes you can create using this vegetable. I love it so much I had to include a recipe (Spaghetti Squash Pad Thai) into my cookbook, Healthier Steps 125 Gluten-Free Vegan Recipes. This Southwestern stuffed spaghetti squash is another winner. By the way, if you have never prepared spaghetti squash you are in for a real treat. The flesh transforms into spaghetti like strands when cooked, isn’t that amazing! Yes you just use a fork to pull the strands apart, simple as that.


  • 1 medium spaghetti squash
  • 1 tablespoon olive oil or 1/4 cup water for sauteing
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 green onions chopped (white and green parts)
  • 1 1/2 cups cooked or 1-15 ounce can cooked blacked beans, rinsed and drained
  • 1/2 cup frozen organic corn kernels
  • 1/2 teaspoon cumin powder
  • 1/4 cup cilantro, chopped (extra for garnish)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • Cashew Cheese Sauce (recipe below)

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