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vegetarian enchilada spaghetti squash on white plate with fork

Vegetarian Enchilada Spaghetti Squash

This vegetarian enchilada spaghetti squash is simple to throw together but looks like you spend all day cooking! Vegetarian, gluten free
Course Entree, Main Dish
Cuisine Tex Mex, Vegetarian
Keyword enchilada spaghetti squash, vegetarian enchilada spaghetti squash
Prep Time 15 minutes
Cook Time 50 minutes
Servings 2 -4
Calories 425kcal
Author Dietitian Debbie


  • 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


  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • 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. 
  • Meanwhile, add oil to a large, deep skillet over medium-high heat. Sauce the onion, green pepper, and mushrooms until tender, about 5 minutes. 
  • Stir in the cumin, cayenne, and garlic. Cook another 1 minute.
  • Stir in the black beans, enchilada sauce, hot sauce. Cook another 1-2 minutes to heat everything up. 
  • 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. 
  • Top with cheese and put under the broiler on low until cheese is melted. 
  • 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: 1/4 recipe | Calories: 425kcal | Carbohydrates: 46g | Protein: 19g | Fat: 20.5g | Saturated Fat: 7.5g | Polyunsaturated Fat: 13g | Cholesterol: 29.5mg | Sodium: 559mg | Fiber: 13g | Sugar: 11.5g