A Summer Bowl That Hits Every Note: Spaghetti Squash, Cod, and Creamy Cilantro Sauce
When the weather heats up, I crave meals that feel fresh, flavorful, and satisfying — without weighing me down. This Spaghetti Squash Bowl with Cod, Corn, and a Creamy Cilantro Sour Cream Drizzle checks all the boxes. It’s full of seasonal produce, has just the right amount of spice, and comes together with simple steps in a galley-friendly way.
This bowl brings together strands of roasted spaghetti squash, sweet corn, sautéed zucchini and bell peppers, a little jalapeño and shallot for depth, and flaky, golden cod. Everything is seasoned with a smoky citrusy blend that I keep on hand all summer long. And then comes the creamy drizzle — sour cream infused with cilantro, a hint of lime, and your favorite flavorful sauce to tie it all together.
It’s comforting and colorful, and feels a little elevated while still being easy to make on a hot evening when you’d rather be outside than stuck over the stove.
Summer Spaghetti Squash Bowl with Cod, Corn & Cilantro Sour Cream Drizzle
Ingredients
Seasoning Blend
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp dried cilantro
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes, optional
For the Bowl:
- 1 medium spaghetti squash, halved and seeded
- 2 ears fresh corn, kernels removed
- 1 zucchini, diced
- 1 bell peppers, diced
- 1 jalapeño, seeded and finely chopped (optional)
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 2 cod fillets, salmon fillets or shrimp
- 4 tbsp butter
- Zest and juice of 1 lime
For the Cilantro Sour Cream Drizzle:
- 1/2 cup cup sour cream or greek yogurt
- 1/2 tsp lime juice and juice from 1/2 lime
- 1-2 tbsp fresh cilantro, finely chopped
- 2 tsp Seasoning Blend
- ½ – 2 tsp hot sauce
Instructions
Roast the Spaghetti Squash
- Preheat oven to 400°F. Brush cut sides with avocado oil and sprinkle with salt.Place cut-side down on a baking sheet and roast 35–40 minutes until tender.Let cool slightly, then shred into strands.Toss warm squash with 1 teaspoon seasoning blend, and 1 1/2 tbsp butter.
Sauté the Corn and Vegetables
- In a large skillet, melt 3 tablespoons butter over medium heat.Add corn, zucchini, bell peppers, jalapeño (if using), shallot, and garlic.Sprinkle with 1 1/2 teaspoons to 2 teaspoons seasoning blend.Sauté 5–6 minutes until the corn is buttery and the vegetables are tender and lightly golden.
Cook the Cod
- Pat cod fillets dry and rub lightly with avocado oil.Season both sides with about 1 teaspoon seasoning blend.In a clean skillet, sear cod over medium heat for 3–4 minutes per side until cooked through and flaky.
Make the Sauce
- Stir together sour cream, lime juice, cilantro, seasoning blend, and hot sauce until smooth.I like to place mine in a pipping bag to drizzle over the final dish.
To Assemble
- Start with a base of seasoned spaghetti squash.Add a generous scoop of buttery corn, zucchini, bell pepper, jalapeño, and shallot mix.Top with a piece of seared cod.Drizzle with cilantro sour cream sauce.Garnish with more fresh cilantro or a wedge of lime, if desired.