Mexican Spaghetti Squash (Vegan, Gluten Free)

Cumin, lime, and cilantro is one of my favourite combinations and spaghetti squash noodles come alive with these classic Mexican flavours. Also, if you like Chinese noodles, check out my Chinese Vegetable Noodle Stir Fry (Paleo).

adapted from Perfectly Imperfect



2 teaspoons coconut oil
1/2 cup red onion, chopped
2 cloves garlic
1/2 cup red pepper, chopped
1 carrot, chopped
2 celery sticks, chopped
1 cup mushrooms, chopped
1 tsp dried jalapeño flakes
1 cup black beans, rinsed and drained well
2 teaspoons chilli powder
1 tsp dried jalapeño flakes
1 teaspoon cumin
Noodles from 1 medium roasted spaghetti squash
1/3 cup cilantro, minced
Juice of one lime
1 teaspoon sea salt, or to taste


1.  In a large skillet or wok, heat coconut oil.

2.  Sauté the onion, garlic, celery, carrots, red pepper and mushrooms until crisp-tender. Use a splash of water or chicken broth, if needed, to prevent sticking.

3.  Once the veggies are cooked to your liking, add jalapeño flakes, black beans, chilli powder, cumin, and cook for a few more minutes.

4. Add spaghetti squash noodles, cilantro, lime juice, and salt and mix well until combined.

5. Serve hot with some greens and sliced avocado.

Sansational Tips:

1. Feel free to change up the veggies as you wish. This recipe is a great way to use up veggies that are wilting.

2. I like to prepare the spaghetti squash in advance the night before. Prepare by cutting it in half, taking out the seeds and roasting face down at 375 degrees F for 45 minutes or until fork tender. Cool, scoop out noodles, and leave it in the refrigerator for quick stir fry preparation when ready.

3. I like using dried jalapeño flakes to save time, but you can use a fresh jalapeño if you wish.