Tex-Mex Stuffed Spaghetti Squash



  • 1 Spaghetti Squash 
  • 1/2 Pound of Ground Beef
  • 1/4 Cup of Chipotles in Adobo, Chopped (+/- depending on how spicy you want it).
  • 1/2 Diced Yellow Onion
  • 1 Clove Garlic, Minced
  • 1/2 Cup of Frozen or Canned Corn
  • 1/2 Cup of Cooked Black Beans
  • 3/4 Cup Shredded Cheese of Choice
  • Sour Cream & Salsa or Pico De Gallo for Topping
  • 1/2 Tsp Cumin
  • Olive Oil
  • Salt & Pepper


  1. Preheat oven to 375º.
  2. Score spaghetti squash from stem to bottom 3-4 times with a fork and microwave on high for 5 minutes. Let cool and cut in half lengthwise. Remove seeds and discard, season with olive oil, salt & pepper. Place face down on greased baking sheet and bake for 35-45 minutes or until tender.
  3. While the spaghetti squash bakes – brown ground beef in skillet over medium heat and lightly season with black pepper. Once cooked through, stir in chipotle peppers, diced onion, garlic & cumin.
  4. Once onions become tender, taste and add salt as needed. Some chipotles in adobo are saltier than others. 
  5. Remove from heat and stir in corn & black beans.
  6. Once spaghetti squash is cooked through, remove from oven and raise temp to 450º. 
  7. Flip squash face side up, fill with ground beef mixture and top with cheese.
  8. Bake until cheese is melted & bubbly, about 6 minutes. 
  9. Remove from oven, top with sour cream, salsa and/or pico de gallo. Enjoy!

Published by coryfcooks

Unprofessional Cook, Professional Eater | Living in Florida with my soon to be husband and our French Bulldog, Louis.

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