Skip to main content

Spaghetti Squash New Mexican with Black Beans + Lime

Roasting the spaghetti squash first
Cumin and chili roasted spaghetti squash ready for black beans and lime
This is not your typical spaghetti squash recipe. Rather than using the squash as a mere substitute for pasta with red sauce, this recipe combines strands of spaghetti squash with Southwestern-inspired ingredients such as black beans, lime juice, tomatoes and roasted corn.

New Mexican Spaghetti Squash Recipe

This naturally gluten-free vegan recipe makes a tasty light meal for a weeknight supper. It also works as a flavorful side dish. Even those who don't ordinarily care for spaghetti squash (certain male individuals here at Casita Allrich) admit, This is actually very good!  Well, yeah. Told ya.


1 medium spaghetti squash
Sea salt and ground pepper
A drizzle of fruity extra virgin olive oil, as needed
A sprinkle of cumin and good chili powder, to taste (I added a sprinkle of minced garlic, as well)
A splash of water, as needed


First, Babycakes, you gotta roast the squash.

Preheat the oven to 400ºF.

Halve the squash lengthwise and place cut side up in a roasting pan. Season with sea salt and pepper, a drizzle of good olive oil, some cumin, chili powder (and garlic, if adding). Add two inches of water to the pan to help keep the squash from sticking to the bottom of the pan. Roast in a hot oven for about an hour, until the squash is fork-tender. Half way through roasting I poured a little bit of spring water on each squash to keep it moist.

When the squash is done, remove it and let it cool.


Extra virgin olive oil
1 medium sweet or red onion, diced
4 cloves garlic, chopped
2 ears of fresh corn, kernels cut off [or try a red bell pepper, diced]
Cumin and chili powder, to taste
1 cup ripe and juicy grape or cherry tomatoes, halved
1 14-oz. can black beans, rinsed, drained well
Two whole roasted green chiles, mild or spicy, seeded, chopped
1 lime - for zest, and juice

For garnish:

Toasted pine nuts or pumpkin seeds
Fresh chopped cilantro
Lime wedges


Cubes of goat cheese or feta (leave out for vegan)


Heat a splash of olive oil in a large skillet [I like to use an iron skillet for - you guessed it - the iron it adds to food]. Add the onion, garlic, corn kernels and spices; stir for five minutes until the onion has softened.

Meanwhile, when the squash is cool enough to handle: take a fork and scrape the squash, making spaghetti-like strands.

Now, Dear Reader, you have choice. You can assemble the ingredients in a casserole-style baking dish and bake it - or you can do it all on the stove-top in the large skillet.

If you're going to bake it - toss the squash strands into a large mixing bowl. Add a little of your best olive oil to moisten. Season with more sea salt and pepper. Sprinkle in some added cumin or chili powder, if you like, to taste. Toss well. Add the skillet mixture, tomatoes, black beans, green chiles. Combine. Grate a lime and add the zest. Cut and squeeze the lime juice all over the mixture and toss lightly.

Pour the mixture into a casserole style baking dish. Cover and bake in a 350 degree oven until heated through - about 20 to 25 minutes.

If you'd rather do it up in a skillet, add the squash to the skillet mixture, and stir in the remaining ingredients, as above. Cover and gently heat through over medium heat - roughly five to ten minutes.

Serve with a sprinkle of fresh chopped cilantro and some lime wedges.

Serves four.

Recipe Source:

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

 photo Print-Recipe.png

Karina's Notes:

Add a topping of toasted gluten-free breadcrumbs. Or top with a layer of fresh cooked polenta, like a pie.

And be sure to check out Susan's fat-free version of this recipe at FatFree Vegan Kitchen.

xox Karina


Dylan said…
yummy! its so different, i would have never thought of that. (how do you come up with all these cool recipes??) it looks so good that i just realized i did not eat enough dinner! LOL
keep the cool recipes comming!!!
Samantha said…
Looks really good! I will have to try this one on my hubby!
SusanV said…
I am definitely trying it this way the next time I have a spaghetti squash. Thanks for linking to my recipe, but I'm sure that yours is much better--I really think that roasting it makes a huge difference in the taste.
Lynn Barry said…
I HEART spaghetti squash and this way to prepare it sounds fab...thanks...Love ya
CeliacChick said…
Yum Yum. Since I always feel like I need to eat more veggies I've topped squash or spinach with traditional spaghetti sauce. It's smart and tasty.

Chili is good on squash too!
Jon said…
This looks good:) I beg to differ with those .. certain men individuals .. spaghetti squash is always delicious. Do you have any preferred method to half the squash? In my experience, they are extremely tough!
Karina Allrich said…
Hey Dylan! Thanks, Buddy. I just wing it (never follow recipes). ;)

Hi Samantha - I hope he enjoys it. Let me know! :)

Hola Susan! My pleasure! Thank *you*. I like roasting squash. It does boost the flavor.

Lynn ~ Thank you! Hope you're feeling good. xoxo

Hello Celiac Chica! Nice to see you. I like your idea of spinach with a marinara sauce... Hmmm...

Hey Jon! Well, certain individuals have a particular method to halving the squash. ;)

First - he gets the BIG KNIFE. Then (and I asked him just now, for clarification) he lays it with the stem toward him, cutting into the far end of the squash - in the middle - and going in about half way. Then he turns the squash over, and with stem toward him again, cuts into the squash and meets the initial cut, then pushes the knife down and through, working toward the stem. He says he basically breaks/pulls it apart at that point.

Hope that's clear? ;)

And yay for you - a fan of spaghetti squash. ;)

Tjiana said…

Thought you would like to know, if you don't already know, that La Tortilla Factory has come up with gluten free wraps! They say they're the first to have done it.*ViewSelection=Tortilla_Talk**mb
Karina Allrich said…
Hi Tijiana,

Yes, I tried these wraps. Though they are fairly soft and rollable, to me they smelled very funky. I couldn't get past the funky factor. After eating just one, the rest sat in the bag until I threw them out.

Is it the teff flour? Does teff have an odd odor and taste? Does anyone know?
The Newlywife said…
OMG that looks too yummy! Thanks so much for your blog. As the wife of a recently diagnosed celiac, it's nice to know that there is help out there and recipes that others have tried and are good!

Spaghetti squash...believe it or not, I haven't eaten it yet.

I don't know why. Now I have to try it, and yours is going to be the one I use for the first one! :)
julieh said…
I made this last week. It was delicious. Thanks for the idea!
Karina said…
Hi Jia! Welcome- thank you! :)

Hey SM- I love the flavor and texture of spaghetti squash- if you try it, let me know how it turns out. :)

Julieh- Yay. I'm so glad you liked it!

Thank you!

k said…
Yay for spaghetti squash (and all squash for that matter). Not sure if you do this too, but it also makes a great stand in for actual spaghetti, with many variations of sauces and veggies and such.
sailingGF said…
I bought a spaghetti squash yesterday just because it was a favorite of mine growing up. I haven't had it in forever, but becoming gluten and casein free in the past few months I have rediscovered vegetables and healthy living. I was thrilled to find your recipes! I am excited to try this and many other recipes. Thank you for all your creativity and hard work.
Kalyn said…
Thank you! My first time roasting spaghetti squash like this and I kept seeing recipes that said roast cut side down. "But why, I kept thinking. If you roasted it cut side up, you could season a bit and get more flavor in while you were roasting." So glad we are like-minded on this, as well as so many other topics!
Rebekah said…
Thank you Karina-tonight I do not mind the food allergies.
Michelle said…
This was fantastic!!!! Went and picked everything in the garden this afternoon and made it for dinner! Substituted green beans for black beans because that is what is growing in the garden today :) Thanks so much for sharing!
~M said…
Hey Karina,

This was fabulous. I brought a bowlful to my husband, who's studying at his desk and he got up to tell me how wonderful this recipe is (and me too). :) Thanks for nourishing us!
Katie said…
Apparently I've been addicted to your recipes lately. This recipe took spaghetti squash to a whole new level for me. I can get tired of it quickly, but this made things exciting again, and I'm still enjoying the leftovers just as much. I threw some kale in with the beans and tomatoes, and I liked that combo, too. Thanks for another great recipe!
Anonymous said…
After a recent trip to Santa Fe, I have been dreaming about all the delicious flavours and dishes. I wanted to do something vego and healthy and I found this!
I went out and got everything I needed and then decided I should invite another family over to share share my New Mexico stories and the wonderful meal.
It was so yummy, fresh, zesty and flavoursome!!!
Kate said…
My partner and I really enjoyed this recipe for dinner tonight. I toasted the pumpkin seeds and pinenuts in the oven while the squash was still roasting - love the efficiency of that! This will definitely make frequent rotation at our house.
Marcie said…
Yum Yum! This was even better than I thought it was going to be! And great as leftovers!
Food Jaunts said…
Any idea if this would be good served cold? I have a work picnic and I was thinking about making this but it would be cold at that point.
Karina Allrich said…
I think it's best hot- or at least warm, personally. How about a quinoa salad for a picnic? I have several recipes you can choose from... See link at bottom of the blog to quinoa recipes. Karina
Anonymous said…
I made this tonight and it was really great! I served it over a bed of lettuce with some raw peppers, onions and tomatoes on top plus a little avocado. Thank you! I will definitely make this one again.

You might love these, too ...