Southwest Spaghetti Squash Bowls

Yesterday I cooked up my enormous 5 lb. + spaghetti squash using my slow cooker and today I wanted to experiment with a new way to eat it. Most people use spaghetti squash just like regular pasta and serve it with marinara, meatballs, cheese, or other Italian inspired ingredients. BUT spaghetti squash is good for so much more. Because this squash is so mildly flavored, it’s almost like a blank canvas for whatever you want to pair with it. Today I decided to take it in a southwest direction and made some very simple Southwest Spaghetti Squash Bowls to feed me for the week ahead.

Southwest Spaghetti Squash Bowls

A southwest spaghetti squash bowl on a striped napkin with a jar of salsa nearby and a sliced green onion on the side.

Beans, Salsa, and Cheese Always Wins

This recipe is basically a low-carb version of my “Poor Man’s” Burrito Bowls. It’s the most simple, basic combo of beans, salsa, cheese, and in this case spaghetti squash. It’s so simple yet SO good. If you crave something a little more complex, you can always start getting fancy with the toppings and add things like sliced jalapeño, avocado, tortilla strips, black olives, or whatever you like to add to your burrito bowls at Chipotle.

How to Reheat Southwest Spaghetti Squash Bowls

I plan to reheat one bowl each day in the microwave for lunch, so the directions below don’t include instructions for heating the beans or squash. If you want to make this fresh for dinner or consumption just after preparing, simply reheat the squash in the microwave (if it isn’t still hot from cooking), and heat the beans in a sauce pan with the liquid from the can. Once hot, drain the beans before adding them to your bowls. The heat from the squash and beans should be enough to melt the cheese and warm the salsa.

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4.6 from 10 votes

Southwest Spaghetti Squash Bowls

Spaghetti squash makes a great fiber-filled low-carb substitute for rice in these Southwest Spaghetti Squash Bowls.
Author: Beth - Budget Bytes
Prep Time: 15 mins
Cook Time: 2 mins
Total Time: 17 mins
Servings: 4


  • 4 cups cooked spaghetti squash ($3.56)
  • 1/2 Tbsp chili powder* ($0.07)
  • Salt to taste ($0.05)
  • 1 15oz. can black beans ($1.09)
  • 1 cup salsa ($0.80)
  • 4 oz. Monterey jack cheese ($1.20)
  • 2 green onions ($0.22)


  • Place the cooked spaghetti squash in a bowl. Sprinkle the chili powder and a pinch of salt over the spaghetti squash. Toss the spaghetti squash in the seasoning until evenly covered. Taste and adjust the salt if needed.
  • Drain the black beans, shred the cheese, and slice the green onions. Divide the spaghetti squash between four bowls, then add 1/3 cup beans and 1/4 cup salsa to each bowl. Top each bowl with shredded cheese and a few sliced green onions. Refrigerate until ready to eat. Reheat in the microwave just before serving (one minute on high, stir, then add more time in 30 second intervals until heated through).


*This chili powder is a mild blend of spices.
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Serving: 1 ServingCalories: 260.55 kcalCarbohydrates: 29.05 gProtein: 14.18 gFat: 9.9 gSodium: 827.1 mgFiber: 11.08 g
Nutritional values are estimates only. See our full nutrition disclaimer here.

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A forkful of Southwest Spaghetti Squash being lifted out of a white bowl, viewed from the side.

Step by Step Photos

Seasoning added to Spaghetti Squash in a glass bowl

Place 4 cups cooked spaghetti squash in a bowl and sprinkle 1/2 Tbsp chili powder and a pinch of salt over top. The chili powder I use is made by McCormick and is not spicy.

Toss Squash in Seasoning

Toss the spaghetti squash in the seasoning until it is evenly covered. Taste and adjust the salt if needed.

Rinse Black Beans

Rinse and drain one 15oz. can of black beans. Also shred 4oz. Monterey jack cheese and slice two green onions.

Finished southwest spaghetti squash bowl topped with cheese, a sliced green onion on the side.

Now it’s time to assemble the bowls. Add 1 cup of the seasoned spaghetti squash to each bowl along with 1/3 cup black beans, and 1/4 cup salsa. Top with shredded cheese and sliced green onions!

Finished southwest spaghetti squash bowl viewed from the front, a jar of salsa in the background

And that’s seriously all there is to it. This is the type of “simple” food that I like to eat when I’m busy. I can prepare a few of these bowls and keep them in the fridge for the next few days and have a meal always ready to go. Spaghetti squash—it’s not just for spaghetti. LOL