Black Bean Cilantro Spaghetti Squash

gluten free

You would never really know how much I disklike squash from what I’m about to say. However, please take note. I really dislike all forms of squash.

Except, apparently, for spaghetti squash.

This new love falls under the categories of “I had no idea,” “It doesn’t taste like squash,” and “I can’t believe I waited so long to try this.”

Inspired by my new friend Alyssa’s very funny story about how she blew up a squash in her microwave (the kind where it hung from the ceiling), I decided to post some of my favorite spaghetti squash recipes.

I’ve been cooking up spaghetti squash weekly this fall and currently have two favorite ways to eat it. This recipe would the top favorite dish and critically acclaimed by all my friends (even the young ones….as pictured below).

Queue up “It’s so easy….”

Editors Note: Spaghetti squash is very healthy for you, in addition to being delicious. Far lower in carbs than pasta and it is rich in folic acid, Vitamin A and beta caratene. Know what’s even better? It has only approximately 42 calories per 1 cup serving!

Cutting the spaghetti squash can be challenging.


  • Do not use a small knife.
  • Do not use a dull knife.
  • Plan on using a little muscle.
  • Best approach: Wedge the knife in, hold one end of the squash and see-saw cut a vertical slice. The more ripe the squash, the easier it is to cut. Be patient and go slow.

Once they’re sliced lengthwise, put them face down on a cookie sheet with about 1/2′ of water. Bake face down, uncovered at 350 deg F for approximately 50  minutes.

Once the squash is done, scoop out the seeds and discard. Then, using a fork, simply scrape the insides which immediately yield “spaghetti” strands.

While the squash is baking, sauté together all of the other ingredients and add spices. (See cold Grilled Corn & Black Bean Salad variant). Add  balsamic, olive oil and cilantro last.

Toss squash and black bean cilantro filling together and place back in the squash halves for serving, or individual bowls (if there are more than two people!).


Black Bean Cilantro Spaghetti Squash

2-4 Servings


gluten free
  • 1 whole spaghetti squash
  • 1 Tbsp olive oil (you'll use an additional 3 Tbsp listed below)
  • 1 clove minced garlic
  • 1 cup fresh grilled corn (you can use frozen or canned or non-grilled)
  • 1/4 cup chopped scallions (green onions)
  • 1 15 oz can black beans
  • 1/2 cup chopped red pepper
  • 1 cup sliced cherry tomatoes
  • 1/2 tsp freshly ground pepper
  • 2 tsp chili powder
  • 1/2 tsp salt
  • 2 tsp cumin
  • 1 tsp sugar
  • 1/3 cup balsamic vinegar
  • 3 Tbsp olive oil
  • 1/3 cup fresh cilantro


  • Preheat oven to 350 deg F.
  • Cut squash in half lengthwise and place face-down on cookie sheet in about 1/2" of water. Bake for 50-55 min until slightly soft flesh on the inside.
  • While the squash is baking, sauté all of the vegetables and beans over medium high heat for 4-5 minutes.
  • Add the spices and continue to sauté another 3-4 minutes.
  • Remove from heat and add balsamic vinegar, 3 Tbsp olive oil and fresh cilantro. Set aside.
  • When the spaghetti squash is done, let cool 5-10 minutes. Scrape out seeds and discard. Then, using a fork, scrape out the flesh into spaghetti strands.
  • Toss squash with black bean cilantro filling and serve hot!
Prep Time: 15 - 20 Minutes
Cook Time: 50 - 55 Minutes
Total Time: 1:05 - 1 Hour 15 Minutes
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