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.
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.
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.
How Hot Are the Peppers
The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.
| Pepper Type | Scoville Rating (Heat) |
|---|---|
| Bell Pepper | 0-0 |
| Banana Pepper | 0-500 |
| Poblano Pepper | 1000-1500 |
| Jalapeño Pepper | 2500-8000 |
| Serrano Peppers | 10,000-25,000 |
| Manzano Pepper | 12,000-30,000 |
| Tabasco & Cayenne | 30,000-50,000 |
| Habanero Pepper | 100,000-300,000 |
| Ghost Pepper | 855,000-1,000,000 |
| Carolina Reaper | 1,500,000-2,300,000 |
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!
Gather your Ingredients
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.
Printable Recipe Card
Spaghetti Squash with Peppers and Beans
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Ingredients
- 1 Spaghetti Squash
- 2 Tbsp Olive Oil, divided
- 1 Tsp 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 Tbsp Ground Cumin
- ½ Tbsp Dried Oregano
- ½ Tbsp 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 Tbsp Fresh Lime Juice
- 1 Cup Cheddar Cheese, grated
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.
I love spaghetti squash, as my family does also. I decided to make this recipe and it was a big hit with everyone. A keeper for sure.