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Southwestern Stuffed Spaghetti Squash

Southwestern Stuffed Spaghetti Squashwith Monterey Jack and Bell Pepper Pico de Gallo

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On the menu Dec 24 — Dec 30

We love using roasted spaghetti squash as a vegetable alternative to pasta—it’s perfect for soaking up hearty sauces. Here, we’re scooping out the long, spaghetti-like strands and tossing them with a creamy, spiced tomato sauce, plus black beans, corn, and Monterey Jack. The hearty, Southwestern-inspired filling is stuffed back into the roasted squash shells, topped with even more cheese, and roasted until melty and golden. On top, a homemade bell pepper salsa adds a fresh, crunchy element to this comforting meal.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

Calories680
Protein24g
Total Carb86g
Total Fat32g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • black beans
    black beans
  • red bell pepper
    red bell pepper
  • cilantro
    cilantro
  • lime
    lime
  • red onion
    red onion
  • jalapeño
    jalapeño
  • spaghetti squash
    spaghetti squash
  • chili powder
    chili powder
  • ground cumin
    ground cumin
  • garlic powder
    garlic powder
  • dried Mexican oregano
    dried Mexican oregano
  • tomato purée
    tomato purée
  • corn
    corn
  • heavy cream
    heavy cream
  • shredded Monterey Jack cheese
    shredded Monterey Jack cheese

What You'll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • aluminum foil
  • 10" medium high-sided pan