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    Home » Recipes » Main Dishes

    Spaghetti Squash with Peppers and Beans

    Published on August 27, 2020 - Updated on May 15, 2022 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

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    spaghetti squash with peppers and beans
    This Spaghetti Squash with Peppers and Beans dish is a great alternative to pasta. A healthy dish the whole family will love.
    Spaghetti Squash with Peppers and Beans

    This Spaghetti Squash with Peppers and Beans recipe is a keeper. If you enjoy making dishes with Spaghetti Squash, this one should be on your shortlist.

    raw spaghetti squash cut in half
    Raw Spaghetti Squash cut in half Crosswise

    I know many of you are intimidated by Spaghetti Squash because it's a little labor-intensive to prepare it. Between the cutting, which is not easy and requires both a very sharp knife and some muscles.

    fresh limes

    The actual cooking process can be a bit confusing so if you need a little help figuring out how to cut and cook your spaghetti squash, check out my short tutorial on How to Cook Spaghetti Squash.

    spaghetti squash halves on baking sheet

    🌶 How to Handle Hot Peppers

    The capsaicin in hot peppers is what makes peppers hot. If you handle hot peppers gloveless, it’s a guarantee that you’re in for a nasty case of chili burn, both on your fingers and anywhere you rub. Like your face. Ouch!

    Even if you wear disposable gloves, be careful about what you touch. The gloves are going to protect your fingers, but touching any part of your body with the gloves after you’ve handled hot peppers can lead to severe chili burn. Resist the temptation to rub your eyes. Wait until you’ve removed your gloves and washed your hands thoroughly with soap.

    fresh jalapeños
    Fresh Jalapeños

    🌡️ How Hot are the Peppers

    The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.

    Pepper TypeSpiciness Rating
    Bell Pepper0 on the Scoville Scale
    Banana Pepper0-500 on the Scoville Scale
    Poblano Pepper1000-1500 on the Scoville Scale
    Jalapeño Pepper2500-8000 on the Scoville Scale
    Tabasco & Cayenne30,000-50,000 on the Scoville Scale
    Habanero Pepper100,000-300,000 on the Scoville Scale
    vegetable mixture in skillet

    This dish is packed full of flavor, but it will be a little spicy. Mostly because of the Jalapeño. Make sure you get all the seeds out or this spaghetti squash dish will be really hot!

    spaghetti squash with cilantro in a bowl
    Spaghetti Squash

    For more great recipes like this one, I suggest you check these recipes out:

    • Buffalo Chicken Spaghetti Squash
    • Sriracha Spaghetti Squash with Turkey
    • How to Cook Spaghetti Squash
    • Instant Pot Spaghetti
    • Instant Pot Spaghetti Sauce

    📋 What Ingredients do I need

    You will need the following ingredients to make this Spaghetti Squash with Peppers and Beans recipe (see recipe card for quantities): Spaghetti Squash, Olive Oil, Red Onion, Garlic Cloves, Jalapeño, Red Bell Pepper, Ground Cumin, Dried Oregano, Chili Powder, Salt and Pepper, Black Beans, Frozen Corn, Fresh Cilantro, Lime Juice and Cheddar Cheese.

    🥣 How to make Spaghetti Squash with Peppers and Beans

    Preheat the oven to 425°F. Line a baking sheet with foil and grease lightly. Set aside.
    Use a serrated knife to slice the spaghetti squash in half crosswise. Scoop out the seeds with a spoon. Drizzle the inside of the halves very lightly with olive oil and season with sea salt. Place the spaghetti squash halves onto the lined baking sheet, cut side down.
    Bake in the oven for 25-35 minutes or until the skin pierces easily with a knife. Remove from the oven and let the squash rest on the pan (open side down) for 10 minutes. Use a fork to release strands.
    In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, jalapeño and red bell pepper. Saute 2 minutes.
    Stir in the cumin, oregano, Chili powder, and a good pinch of salt and pepper. Saute 1 more minute. Stir in the beans, corn, half of the cilantro and the lime juice until well combined.
    Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and if needed season with more salt and pepper.
    Sprinkle with the cheddar cheese and the remaining cilantro and serve warm.

    Spaghetti Squash with Peppers and Beans

    Spaghetti Squash with Peppers and Beans

    This Spaghetti Squash with Peppers and Beans dish is a great alternative to pasta. A healthy dish the whole family will love.
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Rest Time 30 mins
    Total Time 1 hr 30 mins
    Course Main Course
    Cuisine American
    Servings 8
    Calories 229 kcal

    Ingredients
     

    • 1 Spaghetti Squash
    • 2 tablespoon Olive Oil, divided
    • 1 teaspoon Sea Salt
    • ½ Red Onion, chopped
    • 2 Garlic Cloves, minced
    • 1 Fresh Jalapeño, minced (leave seeds in for more heat)
    • 1 Red Bell Pepper, chopped
    • ½ tablespoon Ground Cumin
    • ½ tablespoon Dried Oregano
    • ½ tablespoon Chili Powder
    • Salt and Pepper, to taste
    • 15 oz Black Beans, drained and rinsed
    • 1 Cup Frozen Corn, thawed
    • ½ Cup Fresh Cilantro, chopped & divided
    • 2 tablespoon Fresh Lime Juice
    • 1 Cup Cheddar Cheese, grated
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 425°F. Line a baking sheet with foil and grease lightly. Set aside.
    • Use a serrated knife to slice the spaghetti squash in half crosswise. Scoop out the seeds with a spoon. Drizzle the inside of the halves very lightly with olive oil and season with sea salt. Place the spaghetti squash halves onto the lined baking sheet, cut side down.
    • Bake in the oven for 25-35 minutes or until the skin pierces easily with a knife. Remove from the oven and let the squash rest on the pan (open side down) for 10 minutes. Use a fork to release strands.
    • In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, jalapeño and red bell pepper. Saute 2 minutes.
    • Stir in the cumin, oregano, Chili powder, and a good pinch of salt and pepper. Saute 1 more minute. Stir in the beans, corn, half of the cilantro and the lime juice until well combined.
    • Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and if needed season with more salt and pepper.
    • Sprinkle with the cheddar cheese and the remaining cilantro and serve warm.

    Nutrition

    Calories: 229kcalCarbohydrates: 29gProtein: 10gFat: 10gSaturated Fat: 4gCholesterol: 15mgSodium: 411mgPotassium: 457mgFiber: 8gSugar: 5gVitamin A: 987IUVitamin C: 27mgCalcium: 157mgIron: 2mg

    Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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    Hi! I'm Rodney and welcome to my blog. I am a foodie and self-taught cook. After years of experimenting in the kitchen, I decided to share some of my favorite recipes with you. Read More →

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