Mexican Style Spaghetti Squash Recipe

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Cook Time: 45 minutes

Spaghetti Squash with Spinach, Mushrooms, and Avocado

Original recipe (1X) yields 6 servings

Ingredients

• 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 all the ingredients.
2. Preheat the oven to 375F (190C).
3. Line a baking pan with parchment paper or aluminum foil.
4. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves cut-side down on the prepared pan.
5. Bake in the preheated oven for about 30 minutes, or until the squash is tender when pierced with a sharp knife.
6. Once baked, remove the squash from the oven and let it cool enough to handle. Use a fork to shred the inside of the squash into noodle-like strings.
7. In a large, dry skillet, toast the pepitas over medium heat for about 2 minutes until fragrant. Remove them from the skillet and set aside.
8. Heat the avocado oil (or olive oil) in a large skillet over medium heat. Add the chopped mushrooms, minced garlic, and adobo seasoning. Cook, stirring occasionally, for 3 to 4 minutes until the mushrooms begin to wilt.
9. Add the diced red bell pepper to the skillet and cook for an additional 3 to 4 minutes, until the peppers start to soften.
10. Stir in the chopped spinach and cook for about 2 more minutes until the spinach has wilted.
11. Add the shredded spaghetti squash to the skillet, and stir everything together. Saut for another 3 to 4 minutes, or until the mixture is heated through.
12. Remove the skillet from the heat. Add the crumbled cotija cheese and toasted pepitas, mixing well to combine.
13. Season with salt and pepper to taste. Adjust the adobo seasoning if needed.
14. Top with the diced avocado just before serving.

Nutrition Facts

Serving size: 1/6 of the recipe

Nutrient	Amount	% Daily Value*
Calories	249
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.

The Story Behind Mexican Style Spaghetti Squash

Mexican Style Spaghetti Squash is a modern twist on traditional Mexican cuisine, blending the naturally sweet and tender texture of spaghetti squash with the vibrant flavors of Mexico. Spaghetti squash itself has been cultivated for centuries in the Americas, though its use as a pasta substitute is a relatively recent innovation. This dish emerged as a health-conscious adaptation, combining nutrient-dense vegetables, pepitas, and Mexican spices to create a hearty, flavorful meal without relying on heavy pasta or processed ingredients.

Regional Variations

While this recipe has gained popularity across the United States, it draws inspiration from central and southern Mexican cooking, where ingredients like cotija cheese, adobo seasoning, and pepitas are staples. In some regions, you might find local variations that include roasted corn, poblano peppers, or even black beans for added texture and protein. The dish adapts well to regional produce, making it a versatile favorite for home cooks who wish to incorporate authentic Mexican flavors into a modern, vegetable-forward meal.

How It Differs From Similar Dishes

Unlike traditional Italian spaghetti dishes that rely on wheat-based noodles, this Mexican-style version uses spaghetti squash as a naturally gluten-free alternative. It stands out from standard vegetable sauts due to its combination of roasted squash strands, nutty pepitas, tangy cotija cheese, and the smoky, slightly spicy kick of adobo seasoning. The layering of flavorsfrom earthy mushrooms to creamy avocado toppingcreates a complexity that is rarely found in simple squash or pasta recipes, giving it a unique identity among vegetable-centered dishes.

Typical Serving Context

Mexican Style Spaghetti Squash is often served as a main vegetarian course or as a side dish alongside grilled meats, fish, or chicken in both home and restaurant settings. It is particularly popular for casual weeknight dinners, Meatless Mondays, and gatherings where a colorful, nutritious, and visually appealing dish is desired. Some restaurants pair it with fresh salsas or citrus garnishes to enhance its bright, layered flavors, making it a crowd-pleaser for both family and guests.

Interesting Facts

• Spaghetti squash is a low-calorie, high-fiber alternative to traditional pasta, providing a unique way to enjoy the texture of noodles without gluten.
• Pepitas, or pumpkin seeds, have been used in Mexican cuisine for centuries, adding crunch and a boost of healthy fats to dishes.
• Cotija cheese, often called the "Parmesan of Mexico," imparts a salty, tangy flavor that balances the natural sweetness of the squash.
• The combination of ingredients in this dish makes it rich in vitamins A, C, and K, as well as minerals like potassium and magnesium.
• Its flexibility allows for creative substitutions, such as swapping mushrooms for zucchini or adding black beans for extra protein, reflecting the adaptive nature of Mexican home cooking.

FAQ about Mexican Style Spaghetti Squash Recipe

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