Dee's Mexican Spaghetti Squash Plate

Prep Time
Cook Time
Ready In

Recipe: #38065

January 12, 2022

"If you are vegan leave of sour cream I like chive dip on this can bump up with shredded lettuce tomatoes and black olives if you with .black olives always make every meal better lol"

Original is 4 servings


  • Serving Size: 1 (432.4 g)
  • Calories 512.2
  • Total Fat - 2.9 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 2.5 mg
  • Sodium - 828.1 mg
  • Total Carbohydrate - 100.5 g
  • Dietary Fiber - 22.8 g
  • Sugars - 12.3 g
  • Protein - 27.1 g
  • Calcium - 272.6 mg
  • Iron - 7.5 mg
  • Vitamin C - 50.6 mg
  • Thiamin - 1.2 mg

Step by Step Method

Step 1

Mix the squash with enchilada sauce

Step 2

Heat the squash and beans in microwave

Step 3

On a plate squash centered beans on side

Step 4

Can use cheese melted on top I didnt

Step 5

Take out put peppers and nopales on side sprinkle radishes on


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Look for canned black beans with no added salt for a healthier option.
  • Choose pickled nopales and cherry peppers with no added preservatives or artificial colors.

  • Substitute black beans for white beans - This substitution provides a higher source of fiber and protein, making the dish more nutrient-dense and filling.
  • Substitute pickled nopales for pickled jalapenos - This substitution provides a milder flavor and less spice, making the dish more accessible to those who may not enjoy spicy food.

Taco Bowl Variation Place the cooked squash and beans in a bowl. Top with the pickled nopales, cherry peppers, radishes and sour cream. Sprinkle with shredded lettuce, tomatoes, and black olives. Enjoy!

Mexican Rice: A simple Mexican-style rice dish made with long-grain white rice, onion, garlic, cumin, and chicken broth. This is a great side dish to complement the Mexican flavors of Dee's Mexican Spaghetti Squash Plate.

Black Bean and Corn Salad: A simple and flavorful salad made with black beans, corn kernels, red onion, cilantro, lime juice, and olive oil. This is a great accompaniment to the Mexican Rice, providing a light and refreshing contrast to the heartier flavors of the main dish.


Q: How do I cook the spaghetti squash?

A: Place the squash in a baking dish with 1/2 cup of water. Bake at 375°F for 45 minutes or until the squash is tender. Allow to cool before handling.

Q: How do I store spaghetti squash?

A: Store spaghetti squash in a cool, dry place for up to two months. Keep it away from direct sunlight and wrap it in a paper or plastic bag. Refrigerate it for up to two weeks.

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Fun facts:

Fun Fact 1: Mexican-American singer and actress Selena Quintanilla-Perez was known for her love of cooking and often shared recipes with her fans. Her version of Mexican Spaghetti Squash Plate was a favorite among her fans.

Fun Fact 2: The pickled nopales, or cactus pads, used in this recipe have been a staple in Mexican cuisine for centuries. The Aztecs are credited with being the first to pickle them as early as the 1400s!