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Salsa Spaghetti Squash

If you want spaghetti, but are eating gluten-free or trying to keep a lid on carbs, there's always spaghetti squash as a flavorful alternative. Subtly sweet, tender and satisfying, this is one colorful dish. —Clara Coulson Minney, Washington Court House, Ohio
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 medium spaghetti squash
  • 1 medium onion, chopped
  • 2 cups salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3 tablespoons minced fresh cilantro
  • 1 medium ripe avocado, peeled and cubed


  • Cut squash lengthwise in half; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high for 15-18 minutes or until tender.
  • Meanwhile, in a lightly oiled nonstick skillet, cook and stir onion over medium heat until tender. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 minute longer.
  • When squash is cool enough to handle, use a fork to separate strands. Serve squash topped with salsa mixture.
Nutrition Facts
1 cup: 308 calories, 9g fat (2g saturated fat), 0 cholesterol, 822mg sodium, 46g carbohydrate (6g sugars, 16g fiber), 8g protein.

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Average Rating:
  • Amanda's Mom
    Sep 4, 2017

    I just tried this and I loved it. The only change I made was to add a little lime juice. We love spaghetti squash and this is a great change. Will definitely make again.

  • parelius
    Nov 16, 2016

    Very easy. I also added chopped zucchini since I had one to use up.

  • ksandjs1
    Feb 27, 2016


  • EmilyJames1
    May 14, 2014

    Love this dish!! Quick and easy, and stores in the fridge surprisingly well. I add a little cheese on top, being careful to not make it too salty! Yum!

  • Esther
    Oct 4, 2011

    So very tasty and fast to prepare. Next time I will use home made salsa to reduce the salt as store bought salsa has far too much salt. The avocado is such a nice added touch.