For a spicier kick, add a pinch of red pepper flakes or a finely chopped jalapeño to the skillet along with the mushrooms. If you don't have cotija cheese, feta or a similar salty, crumbly cheese can be substituted. To save time, you can roast the spaghetti squash a day in advance. Feel free to add other vegetables like zucchini or corn. Lime juice can be added for a citrusy flavor.
Mexican Style Spaghetti Squash
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS6
Transform humble spaghetti squash into a vibrant fiesta of flavors! This dish combines the subtle sweetness of the squash with the savory spices of Mexican cuisine, creating a satisfying and healthy meal that's both quick to prepare and a delight to eat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol5 mg
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Fiber9 g
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Protein7 g
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Saturated Fat3 g
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Sodium181 mg
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Sugar7 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). (5 minutes)
02
StepLine a baking sheet with parchment paper. Halve the spaghetti squash lengthwise, remove the seeds, and place cut-side down on the prepared sheet. (5 minutes)
03
StepBake until the squash is easily pierced with a fork, about 30 minutes. Remove from oven and let cool slightly. Once cool enough to handle, shred the flesh with a fork to create spaghetti-like strands. (35 minutes)
04
StepWhile the squash is baking, toast the pepitas in a dry skillet over medium heat until fragrant and lightly golden, about 2-3 minutes. Set aside. (3 minutes)
05
StepIn the same skillet, heat the avocado oil over medium heat. Add the chopped mushrooms, minced garlic, and adobo seasoning. Cook, stirring occasionally, until the mushrooms soften and release their moisture, about 5-7 minutes. (7 minutes)
06
StepAdd the diced red bell pepper and cook for another 3-4 minutes, until slightly softened. (4 minutes)
07
StepStir in the chopped spinach and cook until wilted, about 1-2 minutes. (2 minutes)
08
StepAdd the shredded spaghetti squash to the skillet and toss everything together to combine. Sauté for 3-4 minutes, allowing the squash to heat through and absorb the flavors. (4 minutes)
09
StepRemove from heat. Stir in the crumbled cotija cheese and toasted pepitas. Taste and adjust seasoning with salt, pepper, and additional adobo, if desired. (2 minutes)
10
StepServe immediately, garnished with diced avocado.
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Candido Johnson
Jul 1, 2025Ashley T.: I didn't have cotija cheese, so I used feta instead. It worked perfectly!
Nolan Cartwright
Jul 1, 2025Michael B.: I found the adobo seasoning a little salty, so I used half the amount. Still turned out great!
Lucius Hills
Jul 1, 2025Jessica S.: This is my new favorite way to eat spaghetti squash. So much flavor and so healthy!
Violette Bauch
Jun 28, 2025Brian K.: Very easy to customize with whatever veggies you have on hand. Will definitely make again.
Rodrigo Schaden
Jun 27, 2025Emily P.: The combination of flavors is amazing. The cotija cheese and pepitas really make the dish.
Mara Reilly
Jun 27, 2025Sarah M.: Absolutely delicious! I added some black beans and corn for extra heartiness.
Rigoberto Mcglynn
Jun 27, 2025Kevin R.: Next time, I'll try adding a little bit of lime juice for some extra zing.
Joanny Jacobi
Jun 26, 2025David L.: Easy to follow recipe and a great way to use spaghetti squash. My kids even liked it!