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Mexican Spaghetti Squash with Easy Enchilada Sauce

Baked spahetti squash, scraped with a fork into vegetable “spaghetti”, and generously sauced with enchilada pinto beans–this Mexican spaghetti squash with pinto beans and enchilada sauce will cause purring noises while eating. 

Mexican spaghetti squash with easy enchilada sauce | Letty's Kitchen

When you rake the insides of the squash with a fork, it separates into spaghetti-like strands, therefore the name. Spaghetti squash is a low calorie, low carbohydrate base for tomato sauces, like chile-spiced pinto bean sauce!

Counting calories is no fun. Neither is ignoring the forbidden slice of bacon when you are really hungry, or keeping your distance from chips and salsa at a Mexican restaurant or party!

So, instead of dieting, make positive choices. Choices like: Eat an apple a day for the next two weeks. Go meatless every Monday. Prepare one dinner a month featuring spaghetti squash! Change your life—one bite at a time!

When I was a pre-teen, my mother joined Weight Watchers. She attended meetings to weigh in, learn positive-choice recipes, and get weekly pep talks.  Mom changed her food habits. and those healthier ways of eating trickled down to her daughers. About the time teenage butt was blooming I was lucky to be learning lifestyle tips for weight management.

scraping spaghetti squash for Mexican spaghetti squash with pinto beans and easy enchilada sauce | Letty's Kitchen

One week Mom came home from her meeting psyched to make spaghetti squash “pasta”, a recipe she’d picked up from her weight-loss “teacher.” We were suspicious this new vegetable would taste like acorn squash, which we thought was awful, even when Mom “doctored” it up with butter and brown sugar.

Thanks Mom for introducing us—we like spaghetti squash!

Yay for this tasty surprise of a winter squash–it’s a perfect vehicle for most any sauce you would serve with pasta. Robbie’s and my fave recipe right now is spaghetti squash with this easy enchilada sauce and pinto bean combo! We top this sauced spaghetti squash with slice avocado, and sometimes crumbles of salty cheese, like feta or Mexican cotija.

spahetti squash with seeds for Mexican spaghetti squash with pinto beans and easy enchilada sauce

Mexican Spaghetti Squash with Pinto Beans details:

  • Make quick and Easy Enchilada Sauce with prepared chili powder, or if you wish, make authentic red enchilada sauce.
  • Use home-cooked beans, or open two (15-ounce) cans pinto beans, rinsded and drained. (Substitute black beans if you prefer.) Either way, drain off most of the liquid from the beans, reserving the broth for soup if beans are home-cooked.
  • You can bake the spaghetti squash a day ahead refrigerate it overnight, before or after the strands are raked.
  • Tip: When separating the seeds from the cooked spaghetti squash, save the seeds. Rinse, pick out and remove any pieces of squash clinging to the seeds. (You don’t need to get the seeds completely clean: the little rogue strands will practically disappear in the oven.) Toss the seeds with a bit of oil and kosher salt and dump onto a baking sheet. Bake 5 to 10 minutes, until the seeds are crunchy and very slightly golden.

Wishing you a fabulous day–get in the kitchen and cook something healthy and delicious!

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5 from 1 vote
Mexican spaghetti squash with pinto beans and easy enchilada sauce
Mexican Spaghetti Squash with Pinto Beans
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

Warm spaghetti scraped from a big roasted yellow squash! Simply topped with pinto beans and this quick and easy enchilada sauce--this healthy vegetarian recipe rock with flavor! 

Course: Main Course
Cuisine: Vegetarian, Gluten free, Vegan friendly
Keyword: Spaghetti squash, pinto bean, enchilada sauce, easy
Servings: 4 servings.
Calories: 260 kcal
Author: Letty Flatt
  • 1 spaghetti squash
  • 3 cups cooked pinto beans, homemade or canned
  • 2 cups Quick and Easy Enchilada Sauce
  • Chopped cilantro leaves, as needed
  • 1 avocado, sliced
  • crumbled Cotija or feta cheese, as desired, optional
  1. Pre-heat oven to 375° F. Poke a few holes in the squash with a knife or carving fork and place in a pan. Bake about one hour, until the squash skin is soft. Let cool.
  2. Meanwhile heat the pinto beans with the enchilada sauce.
  3. When the squash is cool enough to touch, cut it in half lengthwise. Remove the seeds and stringy parts. Rake the squash meat with a fork. Divide into large bowls, 1 to 1 1/2 cups per person. Make a nest in the middle for the sauced beans and ladle them into the nest.
  4. Garnish with cilantro and slices of avocado. If you wish, sprinkle with cheese.

Nutrition Facts
Mexican Spaghetti Squash with Pinto Beans
Amount Per Serving
Calories 260 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 388mg 16%
Potassium 858mg 25%
Total Carbohydrates 40g 13%
Dietary Fiber 12g 48%
Sugars 8g
Protein 8g 16%
Vitamin A 7.3%
Vitamin C 13.3%
Calcium 12.2%
Iron 16.2%
* Percent Daily Values are based on a 2000 calorie diet.


  • Kelly Birch

    Do you have a recipe for the enchilada sauce? Reply · 22 January, 2014

    • Letty

      Ah! Somehow last night I did not click the Add Recipe button after I filled in the Ziplist form. Thanks for letting me know!
      Thanks for the comment and for the support. Reply · 22 January, 2014

  • Yum. We get a lot of spaghetti squash in our CSA so I end up freezing quite a bit. We enjoy it many ways but haven’t tried it with enchilada sauce. Thank you. Reply · 25 January, 2014

    • Letty

      Thanks Tammy. Spaghetti squash does freeze well. That was the last of my hoard from autumn farmers market. Reply · 26 January, 2014

  • I like the idea of using spaghetti squash as something besides a substitute for pasta; it goes with so many other flavors. And thanks for the shout-out for for my recipe! Reply · 27 January, 2014

    • Letty

      Thanks Kalyn! Reply · 27 January, 2014

  • I’ve never had spaghetti squash with a Mexican twist. Great idea. Reply · 29 January, 2014

  • Love you and your recipes! Took a pie class from Kitchen Kneads in Logan!!! love your cookbook and recipes!! Can’t wait to make this sauce!!! One of my new favorite things in my kitchen is a Spiralizer!! Thank you Lettie for all your awesome hard work Reply · 8 February, 2015

    • Letty

      Thanks for your note! I am teaching a spring dessert class at LTC in April, or is ti May? I have yet to own a spiralizer–on my list. Reply · 9 February, 2015

  • Sorry I hit it twice!! Reply · 8 February, 2015

    • Letty

      2 x = a charm! I have the power to delete the 2nd one! will do. Reply · 9 February, 2015

  • […] essence, slightly tart, smoky and fruity, is like nothing you can buy in a can. You could make my quick enchilada sauce out of chili powder if you are in a big hurry and want homemade red sauce. But if you have thirty […] Reply · 16 October, 2015

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