Vegan Southwestern Stuffed Spaghetti Squash

Spicy, vegan southwestern stuffed spaghetti squash is a satisfying, easy, and healthy dinner for any night of the week!

Happy Monday, lovelies! Did you do anything fun and exciting to celebrate New Year’s Eve? Because of all the travel we had been doing for Christmas, Joe and I decided to have a little date night in and enjoy dinner on TV trays on our couch (LOL) while watching the Ohio State game, and I baked a special dessert. The game was AWFUL, but I did eat about 4 cupcakes, so, all in all it was a great night!

I hope you all had a safe, super fun celebration! I’m freaking ready to GO this year. I’m like exploding with excitement and enthusiasm about opportunities to come.

As my first recipe post of the new year, I’m giving you dinner! Makes sense on my dessert blog, right? We’ll take a break from the sweets, but only because this vegan southwestern stuffed spaghetti squash is spicy, savory, and oh so satisfying. Don’t worry though, I’ve already got tons of healthy, sweet recipes lined up for your January.

Let’s start this new year with a dinner option, shall we?

We’ve been eating these southwestern stuffed spaghetti squash bowls for almost a month now, usually on Saturday night. Just in case you wanted to know my weekly dinner schedule. Anyway!

They’re the perfect combination of spicy, savory southwestern flavors, and so warm and comforting for a nice dinner at the end of these long, cold days.

You guys know all about spaghetti squash at this point, right?! It’s been a favorite of ours for a few years now, for a couple of reasons. First of all, the concept is so fun! A vegetable that can imitate pasta?! As someone that doesn’t eat pasta, I love the idea of getting more veggies by making them the main component of a meal.

Basically, you roast the squash for about 45 minutes until the skin is a little soft. As a result, you’ll be able to use a fork to scrape the squash away from the skin, and it resembles lil spaghetti noods. It’s a great low calorie option base for a meal that’s also neutral in flavor. Today we’re going southwestern.

These vegan southwestern stuffed spaghetti squash bowls start with the squash, of course. Once you’ve roasted and forked (that sounds violent) the squash, fill your little squash bowl (or normal bowl if you aren’t feeling wild) with your favorite beans.

We recently found a brand that makes vegan, healthy refried beans. YES, HEALTHY REFRIED BEANS. Like what?! Seems like a miracle. But I promise I read the ingredients like 100 and a half times to make sure there wasn’t any crap in them. Anyway, if you can’t find those magical beans, fill with regular beans, whatever you like! I love black beans and they’d go great with these flavors.

Once we’ve got the squash and bean base, we like to go crazy with the veggies for topping. I’m a spicy food freak, so I go that direction. Jalapeño, onion, peppers, anything works. That’s the best part of spaghetti squash! It just has a neutral, slightly sweet flavor, so whatever beans and veggies you prefer will work great for this easy dinner.

In addition to the veggies, mine gets drenched in hot sauce. I’m a condiment queen! Since that isn’t too aesthetically pleasing, I waited until after I took photos. 🙂

This vegan southwestern stuffed spaghetti squash is the ideal dinner, any night of the week! Savory, spicy, packed with veggies, with the addition of the endless health benefits the little bean powerhouses bring, you need to try these ASAP!

If you’re still feeling unsure about trying spaghetti squash, check out this AWESOME, super comprehensive article! It’s got tons of other ideas for recipes, too – ya know, when you’re done making these bowls! 🙂

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Southwestern Stuffed Spaghetti Squash


  • 1 large spaghetti squash
  • 2 cans HEALTHY refried beans (CHECK THE LABEL! Be sure to find a brand that only has beans and spices as the ingredients, rather than added ingredients like lard. We found a great vegan brand at a chain grocery store, so just look around!)
  • 1/2 c water to thin the beans when cooking
  • Additional optional seasonings for beans: smoked paprika, garlic powder, pepper
  • Optional garnishes: bell peppers, onion, jalapeño, cilantro, nutritional yeast


  1. Carefully cut the spaghetti squash straight down the middle (you'll need a long, sharp knife!).
  2. Using a spoon, scrape out the seeds/strings from the center.
  3. Place the squash halves facedown on a baking sheet and roast at 375 degrees for about 45 minutes, until the skin has a slight softness/give to it.
  4. Remove the squash from the oven, flip over and allow to cool for about 20 minutes.
  5. Using a fork, scrape the squash - it will come free from the skin and resemble small noodles.
  6. To prepare the beans, combine the refried beans, water, and spices over medium low heat just until warmed through.
  7. Put your desired serving of beans into the squash half, and top with bell peppers, onion, jalapeño, cilantro, and nutritional yeast.