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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.
Prep Time15 mins
Cook Time2 mins
Total Time17 mins
Total Cost: $7.00 recipe / $1.75 serving
Servings: 4
Author: Beth M


  • 4 cups cooked spaghetti squash $3.56
  • 1/2 Tbsp chili powder* $0.07
  • Salt to taste $0.05
  • 15 oz 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.