Butternut Squash Noodles Tex Mex Style

4 from 1 reviews

Butternut Squash Noodles Tex Mex Style is a 15 minute vegetarian recipe made with butternut squash spaghetti using a spiralizer, taco seasoning, salsa, corn and black beans. Kids will love mom’s dinner.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 6 servings 1x


  • 3 small butternut squash, 1 lb each
  • 1 tbsp coconut or avocado oil
  • 1/4 tsp himalayan pink salt*
  • 1 tsp taco seasoning, organic
  • 1/2 cup salsa
  • 1 can black beans, rinsed & drained
  • 2 cups corn, frozen or fresh
  • Hot pepper like jalapeño or serrano, to taste
  • 1/2 cup Monterey Jack (any) cheese, shredded
  • Toppings: Greek yogurt, salsa, avocado, cilantro, green onions, for serving (optional)


  1. Peel and cut off the ends of butternut squash. Without slicing any further start spiralizing with top part first (bottom with seeds comes last). Once you get to the bottom with seeds stop when it is impossible to spiralize. Because in smaller squash the pocket with seeds is smaller, I got almost to the bottom thus using almost all squash.
  2. Preheat large ceramic non-stick skillet on low-medium heat and swirl oil to coat. Add butternut squash “noodles”, sprinkle with salt, cover and cook for 8-10 minutes, stirring a few times.
  3. Add taco seasoning and salsa, stir gently. Add black beans, corn and hot peppers, stir gently again. Sprinkle with cheese, cover and cook for 5-6 minutes. Serve warm with toppings of choice.

Store: Refrigerate in an airtight container for up to 5 days.


*I used my own unsalted cooked beans so you might need to add less salt if using canned.

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