Mexican Style Spaghetti Squash

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For this veggie-rich Mexican style spaghetti squash with mushrooms, spinach, red bell pepper, and pepitas, it is easy to chop the ingredients while the squash bakes, making it quick to prep.

By Collette Duck
Updated on April 3, 2024
Mexican Style spaghetti squash with tomatoes, greens, and avocado
2
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 spaghetti squash

  • 1/4 cup pepitas

  • 1 tablespoon avocado oil or olive oil

  • 8 ounces mushrooms, chopped

  • 1 teaspoon minced garlic

  • 1 teaspoon adobo seasoning

  • 1 red bell pepper, seeded and diced

  • 6 ounces baby spinach, chopped

  • 1/4 cup crumbled cotija cheese

  • 1 avocado - peeled, pitted, and diced

  • salt and freshly ground black pepper to taste

Directions

  1. Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).

    Ingredients for Mexican-style spaghetti squash on marble countertop.

    ALLRECIPES / ANA CADENA

  2. Line a baking pan with parchment or aluminum foil. Cut spaghetti squash in half lengthwise, scrape out seeds, and place cut side down on the prepared pan.

    Scooping seeds from spaghetti squash half on wooden cutting board.

    ALLRECIPES / ANA CADENA

  3. Bake in the preheated oven until tender when pierced with a sharp knife, about 30 minutes. Remove from the oven, and when cool enough to handle, shred inside of the squash into strings using a fork.

    Halved and forked spaghetti squash on parchment-lined baking sheet.

    ALLRECIPES / ANA CADENA

  4. Toast pepitas until fragrant in a large, dry skillet over medium heat, about 2 minutes. Remove from skillet and set aside.

    Toasted pepitas in a light blue skillet on marble countertop.

    ALLRECIPES / ANA CADENA

  5. Heat oil in a large skillet over medium heat. Add mushrooms, garlic, and adobo seasoning, and cook and stir until mushrooms are beginning to wilt, 3 to 4 minutes.

    Chopped mushrooms in a light blue skillet on marble countertop.

    ALLRECIPES / ANA CADENA

  6. Stir in bell pepper, and cook until beginning to soften, 3 to 4 minutes more. Stir in spinach; cook and stir until spinach is wilted, about 2 more minutes.

    Sautéed vegetables and spinach in light blue skillet.

    ALLRECIPES / ANA CADENA

  7. Add spaghetti squash, thoroughly combine with other ingredients, and sauté until heated through, 3 to 4 minutes.

    Cooked spaghetti squash strands mixed with sautéed vegetables in skillet.

    ALLRECIPES / ANA CADENA

  8. Remove from heat; add cotija and pepitas and mix thoroughly. Taste and adjust adobo seasoning. Season with salt and pepper. Serve with diced avocado on top.

    Finished Mexican-style spaghetti squash with toppings in skillet.

    ALLRECIPES / ANA CADENA

Nutrition Facts (per serving)

249 Calories
17g Fat
23g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 249
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 16%
Cholesterol 5mg 2%
Sodium 181mg 8%
Total Carbohydrate 23g 8%
Dietary Fiber 9g 33%
Total Sugars 7g
Protein 7g 14%
Vitamin C 58mg 64%
Calcium 126mg 10%
Iron 3mg 17%
Potassium 945mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.