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Southwest Roasted Spaghetti Squash Bowls

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dinner, Lunch, Main Dish
Servings: 4 people
Calories: 387kcal


Roasted Spaghetti Squash

  • 2 spaghetti squash

Cabbage and black bean slaw

  • 2 c red cabbage thinly sliced and roughly chopped into 2-inch long pieces
  • 15 oz canned black beans rinsed and drained
  • 1 bell peppers red, chopped
  • 0.33 c green onions chopped, both green and white parts
  • 0.33 c fresh cilantro rinsed and chopped, pick leaves
  • 3 tbsp lime juice fresh
  • 1 tsp olive oil
  • 1 tsp sea salt
  • .5 tsp ground black pepper

Avocado Salsa Verde

  • 0.75 c salsa verde mild, either homemade or store-bought
  • 1 avocados ripe, diced
  • 0.33 c fresh cilantro Rinsed and chopped, pick leaves, a few stems are ok
  • 1 tsp lime juice fresh
  • 1 cloves garlic minced or pressed


  • To roast the spaghetti squash: Preheat the oven to 400 degrees Fahrenheit, prick all over and roast for 30 minutes, until the flesh is lightly browned and wrinkled.
  • Meanwhile, to assemble the slaw: In a medium mixing bowl, combine the cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil and salt.
  • Toss to combine and set aside to marinate.
  • To make the salsa verde: In the bowl of a blender or food processor, combine the avocado, salsa verde, cilantro, lime juice and garlic.
  • Blend until smooth, pausing to scrape down the sides as necessary.
  • To assemble, first use a knife to halve the spaghetti squash.
  • Then use a fork to remove seeds then separate and fluff up the flesh of the spaghetti squash.
  • Then divide the slaw into each of the spaghetti squash “bowls,” and add a big dollop of avocado salsa verde.
  • Finish the bowls with another sprinkle of pepper, cilantro and optional crumbled feta or pepitas.


Calories: 387kcal | Carbohydrates: 65g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1396mg | Potassium: 1385mg | Fiber: 19g | Sugar: 19g | Vitamin A: 2605IU | Vitamin C: 89.3mg | Calcium: 180mg | Iron: 4.4mg
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