Project Description

This stuffed spaghetti squash can be served as an entree for two or as a side for four to six servings.  It’s stuffed full of delicious, nutritious ingredients that will make you feel both satisfied and spoiled.  Try it tonight!

Mexicali Stuffed Spaghetti Squash
Serves 2
A delicious, Mexico-inspired vegan dish that leaves no room for regret. With seasoned beans for protein and a light layer of vegan cheese, it makes a hearty entree for even your biggest eater.
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr
  1. 1 Spaghetti Squash
  2. 2 Cups of Seasoned Black Beans (We used Whole Foods brand, spicy)
  3. 8-10 Baby Bella Mushrooms - chopped
  4. 1/2 Medium Yellow Onion - chopped
  5. 1-2 Cloves Minced Garlic (per preference)
  6. 4 Green Onions chopped fine (green only)
  7. 1 Red Bell Pepper - Chopped
  8. 1.5 Cups Sweet Yellow Corn (frozen or off the cob)
  9. 1 Cup Vegan Cheese (we used a mixture of almond and soy cheeses)
  10. Salsa (optional for topping)
  1. Preheat Oven to 375 degrees
Prepare Squash
  1. Cut spaghetti squash in half lengthwise. Scoop out center seeds. Bake face-down on greased cookie sheet for 30-40 minutes (or until skin is softened and easily pierced with knife)
Prepare Filling (While Squash is cooking)
  1. Sautee Onions and Red Bell Peppers until softened. Set aside.
  2. Sautee mushrooms until they release liquid, shrink, and soften. Set aside.
  3. Steam or microwave corn for 3-5 minutes until just soft enough to eat. Set aside
  4. Drain Black Beans and add seasoning as preferred (we like a little extra cumin and chili powder on ours)
Fill Squash
  1. After cooked, turn squash over and begin to fill with layers of ingredients. Divide the corn up evenly between the two squash and spread in a layer. Add beans in the next layer, then mushrooms, and finally onions and red bell peppers.
  2. Top the filled squash halves with vegan cheese and add back to heated oven until the cheese is melted (approximately 10 minutes)
  3. Garnish with green onions and top with salsa if desired.
  1. If you prefer to use fresh black beans instead of canned. Soak overnight and prepare the beans until they are softened to your liking. Add cumin, garlic, onion powder, chili powder, and paprika to taste.
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