Spaghetti Squash with Peppers and Beans

5 from 3 votes

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.

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.

spaghetti squash halves on baking sheet
pepper icon

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.

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

Pepper TypeScoville Rating (Heat)
Bell Pepper0-0
Banana Pepper0-500
Poblano Pepper1000-1500
Jalapeño Pepper2500-8000
Serrano Peppers10,000-25,000
Manzano Pepper12,000-30,000
Tabasco & Cayenne30,000-50,000
Habanero Pepper100,000-300,000
Ghost Pepper855,000-1,000,000
Carolina Reaper1,500,000-2,300,000
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

Equipment Needed

Using the right equipment can make a big difference. Here are my favorite tools for this recipe. As an Amazon Associate, I earn a small commission on qualifying purchases to keep these recipes free.

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.

  1. Preheat the oven to 425°F. Line a baking sheet with foil and grease lightly. Set aside.
  2. 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.
  3. 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.
  4. In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, jalapeño and red bell pepper. Saute 2 minutes.
  5. 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.
  6. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and if needed season with more salt and pepper.
  7. Sprinkle with the cheddar cheese and the remaining cilantro and serve warm.
Spaghetti Squash

Printable Recipe Card

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 3 votes

↑ Click stars to rate

Prep Time15 minutes
Cook Time45 minutes
Rest Time 30 minutes
Total Time1 hour 30 minutes
Course Main Course
Cuisine American
Author Rodney
Servings 8
Calories 229 kcal

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.

Equipment Needed

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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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One Comment

  1. Jane says:

    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.

5 from 3 votes (2 ratings without comment)

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