Southwestern Spaghetti Squash Napoleon

Written by Eydie Desser

Being from Texas, I just adore the flavors of the Southwest. Spicy but sweet, and always packed with flavor! You really can’t go wrong when you get those elements together in a dish. For today’s recipe, I’ve put a French-twist on a Southwestern classic, by creating a savory, spaghetti squash Napoleon — which is originally a puff pastry dessert consisting of crispy, buttery layers of puff pastry covered in pastry cream! Not exactly Garden of Eydie fare, so we make it healthy by using spaghetti squash tortillas layered with some butternut squash, a delicious black bean salsa, and topped with a mango chipotle glaze. Serve it all up with a big salad and you’ll be “fixin” this new classic all year long!


For the Spaghetti Tortillas:

  • 1 large spaghetti squash,
  • 1 flax egg (1 TB ground flaxseed + 3 TB warm water)
  • 1 tsp. garlic powder
  • ½ tsp. chili powder
  • ¼  tsp. smoked sweet paprika
  • ¼ tsp. ground cumin
  • ¼ tsp. freshly ground black pepper

For the Butternut Squash:

  • 1 small butternut squash  (1-½ – 2 lbs), peeled and diced into 1-½” pieces
  • Juice of 1 lime
  • ¼ tsp. ground cumin
  • ¼ tsp. garlic powder
  • ¼  tsp. smoked sweet paprika
  • ¼ tsp. freshly ground black pepper

For the Black Bean Salsa:

  • 1 can black beans, sodium free
  • ¼ cup store bought pico de gallo 

For the Mango Chipotle Glaze:


Preheat the oven to 400℉  for cooking the spaghetti and butternut squash, and for warming up the Napoleons, just before serving.

For the Spaghetti squash tortillas:

  1. Slice ends off of the squash, and then slice in half from top to bottom.  Remove the seeds and place flesh down on a parchment lined sheet pan.
  2. Cook for 30 – 40 minutes, or until the skin starts to brown and the squash is soft when inserted with a knife.
  3. Once the squash is cooked, remove it from the oven and Let the squash cool to touch, then with a fork, scrape the flesh from the skin making long strands.
  4. Meanwhile, make the flax egg, by adding 3 TB warm water to 1 TB ground flaxseed and letting it sit for 15 minutes or so.
  5. Place the squash in a nut milk bag and squeeze out as much liquid as possible.  
  6. Place the squash, flaxseed egg and seasonings in a food processor and pulse to combine and to break up the strands.
  7. Divide spaghetti squash “dough” into 6 equal amounts and press to make round tortillas.                     

For the Butternut Squash layer:

  1. Season the prepared squash with the lime juice and seasonings, and place on a parchment lined sheet pan and slide into the preheated oven.
  2. Bake for approximately 20 -25 minutes, or until tender when pierced with a knife.  
  3. Remove from the oven and let cool.  Once cool, mash with a fork or potato masher leaving it a little chunky.

For the Black Bean Salsa Layer:

  1. Drain the black beans of their liquid.  
  2. Place the beans in a food processor along with the pico de gallo and pulse to blend.

Make the Mango Chipotle glaze:

  1. Place the prepared mango along with chipotle sauce in a small blender or processor and puree.
  2. Reserve in a small bowl.

Make the 3 Napoleons:

  1.  Place 3 tortillas on a parchment lined sheet pan.
  2. Place a spoonful or so of  butternut squash layer and place another tortilla on top of the squash.
  3. Place a spoonful or so of black bean salsa on top of the 2nd layer then place another tortilla on top of that.

To Serve

  1. Place in the preheated oven for 5 minute to warm.
  2. Remove from the oven, and spread a spoonful or so of the mango chipotle sauce on top of the Napoleon.
  3. Serve on top of a handful of baby arugula or with a side of salad for a full meal.

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