Summer Spaghetti Squash Bowl with Cod, Corn & Cilantro Sour Cream Drizzle
This vibrant and nourishing summer bowl brings together roasted spaghetti squash, buttery corn, sautéed zucchini, bell peppers, jalapeño, shallot, and garlic, and flaky pan-seared cod—all seasoned with a smoky, citrusy spice blend. It’s finished with a creamy cilantro sour cream drizzle with just a touch of bright flavor and gentle spice. Perfect for warm-weather cooking and easy to prepare in one skillet and a hot oven.
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.
Tried this recipe?Let us know how it was!