vegetarian enchilada spaghetti squash on white plate with fork

Vegetarian Enchilada Spaghetti Squash

  • Author: Dietitian Debbie
  • Prep Time: 15 Min
  • Cook Time: 50 Min
  • Total Time: 1 hour 5 minutes
  • Yield: 2-4 1x
  • Category: Entree, Main Dish
  • Method: Baked
  • Cuisine: Tex Mex, Vegetarian


This vegetarian enchilada spaghetti squash is simple to throw together but looks like you spend all day cooking! Vegetarian, gluten free


  • 1 medium spaghetti squash (~40 oz)
  • 2 tablespoons olive oil
  • 1/2 red onion, chopped (~3/4 c. chopped)
  • 1 green bell pepper, chopped
  • 1 cup chopped mushrooms
  • 1 teaspoon cumin
  • Dash of cayenne
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (10 oz) jar enchilada sauce
  • 2 tablespoons hot sauce (skip if your enchilada sauce is spicy)
  • 1 cup shredded cheese (I used cheddar and pepper jack)
  • To serve: sliced black olives, chopped cilantro, sour cream, hot sauce


  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Cut spaghetti squash in half lengthwise and scoop out seeds. Rub cut side with olive oil and place cut side down on baking sheet. Bake for 40-45 minutes or until fork tender. 
  3. Meanwhile, add oil to a large, deep skillet over medium-high heat. Sauce the onion, green pepper, and mushrooms until tender, about 5 minutes. 
  4. Stir in the cumin, cayenne, and garlic. Cook another 1 minute.
  5. Stir in the black beans, enchilada sauce, hot sauce. Cook another 1-2 minutes to heat everything up. 
  6. Scrape insides out of the cooked spaghetti squash using a fork and add to the skillet with the bean mixture. Stir well to mix everything together. Turn off the heat and divide filling between the 2 squash shells. 
  7. Top with cheese and put under the broiler on low until cheese is melted. 
  8. Serve with desired toppings: sliced black olives, chopped cilantro, sour cream, and hot sauce. 


Hint: to make cutting the spaghetti squash in half easier, check out this easy tutorial from Teaspoon of Spice!


  • Serving Size: 1/4 recipe
  • Calories: 425 kcals
  • Sugar: 11.5 g
  • Sodium: 559 mg
  • Fat: 20.5 g
  • Saturated Fat: 7.5 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 13 g
  • Protein: 19 g
  • Cholesterol: 29.5