Southwestern Spaghetti Squash Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
What You'll Need
  • 2 spaghetti squash (halved, lengthwise and deseeded)
  • 2 tbs. olive oil
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1 can black beans (rinsed and drained)
  • 3 ears of corn
  • 2 tbs. olive oil
  • salt
  • 1 bunch of cilantro
  • cacique cheese
  1. On a baking sheet (line with parchment paper for easy clean up), place the spaghetti squash cut-side-up.
  2. Pre-heat the oven to 375
  3. In a small bowl, combine the olive oil, cumin, and chili powder.
  4. Using a basting brush, brush the cut-side of the squash, making sure to coat evenly.
  5. Place the squash in the oven to bake for about 30 minutes, or until fork- tender.
  6. In the meantime, heat a grill pan over a medium-high heat.
  7. Brush the ears of corn with olive oil and sprinkle with salt.
  8. Grill for about 4-5 minutes on each side (don't move while cooking to get a nice grill on the corn).
  9. Once done, remove from the heat and cut the kernels off and set aside.
  10. Once the squash is done, remove from the oven to let cool.
  11. Using a fork, scrape the meat from the squash and place in a large pan.
  12. Add the beans and corn and allow to heat (at this time you may want to add additional salt, according to taste)
  13. Once the corn and beans are heated through, place the mixture back into the squash shells.
  14. Preheat the oven to Broil
  15. Top the bowls with the cacique cheese and place under the broiler for about 3 minutes (or until the cheese has melted)
  16. Top with cilantro and serve
Recipe by The Blonde Chef at