Simply Healthy Family: South Western Style Stuffed Spaghetti Squash with Chorizo and Peppers


South Western Style Stuffed Spaghetti Squash with Chorizo and Peppers

It's really amazing how fast it takes to fall out of shape. It takes hours and hours week after week of exercising for me to see positive results in my body and then Bam! 3 weeks of basically being a sloth during the Holidays to feel like a big, fat, hot mess. Back to sporting my "yoga" pants 24/7 for a while. The good news is that I jumped back on the wagon and am already feeling much better after a couple of weeks of exercising and being even more diligent in regards as to how I fuel my body.

I've found that when I don't plan ahead I end up making something like burritos or nachos for dinner instead of something healthier and more satisfying. My days are usually pretty hectic with work and 4 kids (does the 19 year old still count?) so sitting down on the weekend for a couple of hours, well maybe 5 or 6 hours if I jump on Pinterest helps me make healthier dinners during the week.

So instead of throwing together a big plate of Nachos on Friday night we can have this healthified version thanks to spaghetti squash. While I have a hard time convincing some of my children to eat plain spaghetti squash when it involves chorizo, cheese and beans we have a winner.

I can't get enough of the flavors of the South West and namely of Mexico that are incorporated in this dish.  Typically, Mexican food is associated with fried foods and fatty cheeses but it's of my opinion that this is the American version of the cuisine. This south western stuffed squash brings out all of the flavors of my beloved home town without all of the fat and grease we Americans so love.

Post Script: This was one of the best meals I've ever had. Ever. If you make one recipe from this blog, please make this! If you have small children or you don't like the spice in your food omit the jalapeño and fire roasted tomatoes. Maybe add a teaspoon of cumin and chile powder to the mix if you do for flavor. 

TIME   90 MINUTES        SERVES   4 

1 medium sized spaghetti squash
2 cans or 2 cups cooked black beans
1 can whole kernel sweet corn, drained
10 oz beef chorizo (omit for vegetarian)
1 large red or green bell pepper, diced
1 can fire roasted tomatoes (if not using chorizo and you like heat)
OR 4 Roma tomatoes, chopped
1 cup shredded Jack cheese (Queso Oxaca is a good, low fat sub)
1 small yellow onion, diced
1 teaspoon salt
1/2 cup green onion, chopped
1 large handful fresh cilantro, chopped plus more for garnish
1 jalapeño, diced

Preheat oven to 400F
Poke several holes in the skin of the squash to allow steam to escape while cooking. {I had a hot squash explode on me once when I tried to cut in without having poked holes in it first, ouch} Place whole squash on a roasting pan and roast for 60 minutes. Remove from oven and let cool for 30 minutes before attempting to cut. 
Meanwhile, cook chorizo in a large, non-stick or cast iron skillet till browned. Using a slotted spoon, remove from pan into a large bowl, set aside. Pour out all but 1 teaspoon of grease. Brown onion 4-5 minutes. Add onion to chorizo. Combine the beans, corn, red bell pepper, tomatoes, jalepeno, cilantro and the salt into the chorizo mixture. 
Cut the squash in half, lengthwise. Using a large fork scrape out the flesh of the squash to make 'spagetthi' making sure to leave at least 1/2" on bottom and sides to create a "boat".  Toss the spaghetti squash flesh in with the chorizo mixture to combine. Scoop mixture into the spaghetti 'boats'. Cover with cheese and place back in oven and roast for 10-15 until cheese melts. 
Garnish with cilantro, green onion and avocado slices.



  1. I can so relate to how quickly it all goes pear shaped! but this recipe is gorgeous and bound to keep us on a healthy path - lovely ingredients and wonderful it can be vegetarian!
    Mary x

    1. Thank you Mary. I left out the chorizo in the 2nd half so I could take it to lunch the next day, limiting our meat as usual here.

  2. I am definetely making this! I love mexican and NEED this in my life. I also can relate to a body falling out of shape! Between Thanksgiving and Christmas, I lost 10 pounds thanks to Shakeology and a healthy diet and exercise schedule. Then between Christmas and now, I've gained 6 back, pathetic. I blame the Polar Vorrex (it's 8 degrees here as I type) but no more excuses! Starting to get back on track Sunday....kicking it off with this deicious recipe - thank you!

    1. Yup. Crazy. I would say it being 8F would deter me from working out too, especially since most of my cardio os from hiking.

  3. Love that you used the squash themselves as a serving vessel. What a great combination, will have to try!

  4. I adore spaghetti squash...I don't know why I don't pick it up at the market more often. Now you've inspired me to make this lovely, flavorful dish. Thanks, Gwen!!!

  5. This stuffed squash looks so delicious and loaded with flavours, Gwen.

  6. I'm an avid exerciser and haven't done so for three months. This really is a first for me. And I refuse to go to the gym in January. I'm dedicated to get back at it next week. I love this SW version for squash. Thanks for sharing the recipe.

  7. This sounds de-lovely! Could you do half black beans and half lentils?

  8. This sounds de-lovely! Could you do half black beans and half lentils?

  9. Now that looks delicious. I love spaghetti squash.

  10. Now that looks amazing. I love a good squash.

  11. I find that even if I take a few days off from the gym, I start to feel grumpy and I totally get you! Having healthy tasty delicious meals like this at the ready are definitely a mood-lifter, though!

  12. Oh my goodness, this looks so good:) I am totally bookmarking your recipe right now. Yum! xoxo

  13. Thanks for this excellent post! It's good to be made aware / reminded why children generally prefer commercially processed easy heart healthy food , as opposed to a nutritious home-cooked meal. I will be posting a link to this post on my own blog!

  14. This was delicious!

  15. What a terrific idea, Gwen! This looks like a marvelous dinner!!!

  16. I love the flavor and spice combos! And the fresh jalapeno on top! Perfection!


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