Tex-Mex Spaghetti Squash

Tex-Mex Spaghetti Squash Pasta

Substituting pasta with spaghetti squash is one of my favorite ways to maximize calories and carbohydrates. I’m a huge fan of volume- aka, I like feeling like I actually ate after a meal. One cup of cooked spaghetti contains about 220 calories, 42 grams of carbohydrates and very few nutrients. On the other hand, one cup of cooked spaghetti squash provides about 42 calories, 10 grams of carbohydrates, and a host of important micro-nutrients such as vitamin A and potassium.  


Simple Way to Cook Spaghetti Squash

Heat oven to 400 F. Slice squash in half lengthwise and scoop out seeds. Drizzle halves with the olive oil and season with salt. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes. Let squash cool for 20 or so minutes and then use a fork to scrape out “spaghetti.”


  • 2.5-3cups-  Spaghetti Squash 
  • 6oz- tomato paste
    ¼ cup- water
  • 1lb- organic/grassfed ground beef (85/15 or 90/10)
  • 8oz- sliced mushrooms (standard size sold in grocery store)
  • 5 cloves- chopped garlic
  • 6oz- can of sliced black olives* (optional, but yummy if you like olives)
    1tbsp- siracha* (optional if you like a little more kick)
  • 1- small red onion or ½ large red onion sliced into thin slivers
  • 3tbsp – cream, half and half or 2%milk
  • Handful of shredded cheddar cheese or Mexican cheese blend
  • Spices: 2tsp cumin, 2tsp chipotle, 2 tsp crushed red pepper, 1tbsp salt, 2 tsp pepper
    OR – store bought taco seasoning mix (preferably without MSG or gluten)


1. Using a large, non-stick sautee pan on medium-to high heat sautee onions in a few tbsp of olive oil and salt until they begin to get slightly soft

2. Add in the ground beef and seasoning into the same pan and allow to brown for a few minutes, separating the meat with a spoon/spatula.

3. Add in chopped garlic, tomato paste and ¼ cup of water and sautee for 2-3 minutes- make sure sauce is fully mixed/coated with meat.

4. Add in sliced mushrooms and cook mushrooms until they begin to soften

5. Turn heat down to low, add in siracha*, black olives* and butternut squash noodles and milk and thoroughly mix all ingredients together

6. Mix in the cooked and shredded spaghetti squash into your sauce and let this all cook together for 1-2 minutes. Or, you can simply plate your squash in a bowl and top it with your meat sauce. *this method ensures you do not overcook the squash. 

7. Right before serving add the handful of shredded cheese