Mexican Spaghetti Squash

Mexican Spaghetti Squash
Prep time
Total time
Not the traditional way spaghetti squash is served, but traditions are meant to be broken. This is for true Mexican food lovers! Benefit: Minerals. Spaghetti Squash is loaded with minerals, one of our favorites is magnesium which regulates hormones and keeps stress in check!
Serves: 2-4
  • 1 spaghetti squash
  • 1 can (14oz) refried beans, low fat
  • 1 container salsa
  • 1 cup cilantro, chopped
  • 1 avocado, mashed w/ sea salt
  • coconut oil
  • nutritional yeast (optional)
  • hot sauce (optional)
  • 1 container coconut yogurt, plain/unsweetened
  1. Preheat oven to 375˚F.
  2. Cut squash in half, remove seeds and guts.
  3. Lightly oil the inside of the squash and place face down on a baking sheet. Bake for 35-45 minutes. (really depends on how warm your oven is)
  4. Warm your refried beans in a pot on low while squash cooks, adding water as necessary.
  5. Once squash is cooked and soft, lightly rake inside of squash with a fork to loosen up.
  6. Add warm refried beans, a scoop of yogurt, avocado, salsa, cilantro, nutritional yeast and hot sauce inside the squash and dig in.


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