Spaghetti Squash and Black Bean Pasta: Seasonal Chef Recipe


This dish is bursting with fall colors and a great way to incorporate the pretty spaghetti squash. Mixed with black bean pasta its a feast for the eyes, as well as your tastebuds! To read more from our Seasonal Chef click this link: It’s Fall and Winter Squash is Here!

Spaghetti Squash and Black Bean Pasta

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 to 6 servings

Spaghetti Squash and Black Bean Pasta

Looking to scale back a little on regular pasta? Try this black bean variety. Not only is it stunning in the dish, but it's easy to cook, and full flavored.


  • 2 ½ lb spaghetti squash, rinsed and patted dry
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • Ancho chili
  • 1 cup red bell pepper, ¼” dice
  • 1 cup yellow bell pepper, ¼” dice
  • 2 cups onion, ¼” dice
  • 2 garlic cloves minced
  • 2 cups sungold cherry tomatoes, cut in half
  • 4-5 oz of black bean pasta, I used Explore Asian Black Bean Pasta
  • ½ cup loosely packed cilantro, roughly chopped
  • 1 juicy lime, zested and juiced
  • Campo de Montalban or Manchego cheese, garnish


  1. Preheat the oven to 425 degrees. Slice the squash lengthwise and scoop out the seeds. Drizzle with olive, and season with salt, pepper and a sprinkling of ancho chili. Place on a foil-lined sheet, cut side up, and roast for 20 minutes. Remove from the oven and flip over. Let the squash rest for 10 minutes. This will allow it to steam a little and cool down.
  2. While the squash cooks, in a non-stick pan, saute the bell pepper, onion and garlic with 2 tablespoons of olive oil and ½ teaspoon each of salt, pepper and ancho chili. Cook for about 5-7 minutes, until it all becomes a rich golden brown. Remove from heat and toss in the Sungolds. Add another sprinkle of salt and pepper and set the pan aside.
  3. Bring a pot of salted water to boil, and cook the black bean pasta for 7 minutes.
  4. Flip the squash, using a fork, scrape out the “spaghetti” squash strands. Add the squash to your bell pepper pan and toss to combine.
  5. When the pasta is done drain, rinse and add to the squash-bell pepper mix. Add the cilantro and lime and toss well to combine. Taste for additional seasoning.
  6. Serve with a few grates of a good, firm, Spanish cheese.


Most of the prep and cooking of the other ingredients will take place while you are cooking the squash.



About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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