Terra Cotta Spaghetti Squash


Category: Small Plates

Total Time: 60 mins

Servings: 4


  • 1 medium spaghetti squash
  • 2 tsp olive or avocado oil


  • 1 lb ground meat (Grass fed beef, turkey, chicken, lamb)
  • 1/2 cup red onion (chopped)
  • 1 jalapeno chili, seeded, minced (optional)
  • 1/2 cup red bell pepper (chopped)
  • 1 cup black beans (rinsed and drained well)
  • 1/2 cup sweet corn (frozen or fresh)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/3 cup cilantro (minced)
  • 1 tbsp lime juice
  • 1 tsp sea salt


  1. Cut squash in half and placed skin-side down in a square glass, ceramic, or metal baking dish with 1/2 inch of water.
  2. Roast squash in a 400 degree oven for 40-45 minutes until tender
  3. Cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.
  4. For the filling: heat oil in a large pan and sauté first three ingredients until meat is browned, about 5 minutes.
  5. Add the beans, corn and chili powder; sauté 1 minute longer
  6. Add the cooked squash and all remaining ingredients, cook 1 minute until heated through
  7. Fill squash halves with filling, mounding mixture in the center.
  8. Serve immediately, or this mixture may be stuffed into squash the day prior to eating and reheated.