Black Bean Queso Stuffed Spaghetti Squash Food

BLACK BEAN & QUESO-STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 400°.
• Pierce spaghetti squash several times with fork or sharp knife to allow steam to escape. Microwave 10 minutes or just until squash is softened, turning after 5 minutes. Let stand 5 minutes or until cool enough to touch.
• Meanwhile, microwave Velveeta® and Ro*Tel® in microwave-safe bowl 5 minutes or until completely melted and mixture is well blended, stirring after 3 minutes.
• Heat oil in medium skillet over medium-high heat. Add onions and peppers; cook, stirring frequently, 3 minutes. Add beans, corn, garlic powder and 1/2 the queso; cook 5 minutes or until heated through, stirring frequently. Remove from heat.
• Cut spaghetti squash lengthwise in half; remove and discard seeds. Use fork to scrape insides of squash into strands. Stir squash strands into bean mixture. Place squash shells, cut sides up, on baking sheet; stuff with queso, veggie and bean mixture and spaghetti squash strands.
• Bake 10 to 15 minutes or until filling is heated through. Top with remaining queso and cilantro. Cut each stuffed spaghetti squash piece in half to serve.

CHORIZO-STUFFED SPAGHETTI SQUASH

Steps:

• Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
• Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
• Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
• Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
• Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
• Fluff spaghetti squash strands with a fork, keeping them in the shells.
• Increase oven temperature to 400 degrees F (200 degrees C).
• Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

BLACK BEAN- & QUESO-STUFFED SPAGHETTI SQUASH

Steps:

• Pierce squash several times with fork or sharp knife. Microwave on HIGH 10 min. or just until softened, turning after 5 min. Let stand 5 min.
• Meanwhile, microwave VELVEETA and tomatoes in microwaveable bowl 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
• Heat oven to 400ºF. Heat oil in medium skillet over medium-high heat. Add onions and peppers; cook, stirring frequently, 3 min. Add beans, corn, garlic powder and 1/2 the VELVEETA mixture; cook 5 min. or until heated through, stirring frequently. Remove from heat; set aside.
• Cut squash lengthwise in half; remove and discard seeds. Use fork to scrape insides of squash into strands; set aside. Place squash shells, cut sides up, on baking sheet; fill with bean mixture and squash strands.
• Bake 10 to 15 min. or until filling is heated through.
• Top with remaining VELVEETA mixture and cilantro. Cut each squash piece in half to serve.

SPICY SPAGHETTI SQUASH WITH BLACK BEANS

Steps:

• Roast squash in a 375°F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.
• For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.
• Fill squash halves with filling, mounding mixture in the center.

SPAGHETTI SQUASH & BLACK BEAN TACOS

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 18-20 minutes or until tender., In a large skillet, heat oil over medium heat. Add corn; cook and stir 5-7 minutes or until lightly toasted., When squash is cool enough to handle, use a fork to separate strands; stir into skillet. Add black beans, salsa, onions, cilantro, pumpkin seeds, lime juice, garlic salt, cumin and salt; heat through. Serve with tortillas and, if desired, guacamole.

BEEF AND BLACK BEAN SPAGHETTI SQUASH

Steps:

• Trim ends of squash and halve lengthwise; discard seeds. Place squash, cut side down, on a trivet insert in a 6-qt. electric pressure cooker. Add 1 cup water to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Set squash aside. , In a large skillet, crumble beef and cook with onion over medium heat until no longer pink, 4-6 minutes; drain. Add mustard, hot sauce and garlic; cook 1 minute more. Stir in black beans and kale; cook just until wilted, 2-3 minutes., Using a fork, separate strands of spaghetti squash; combine with meat mixture. Dollop servings with Greek yogurt.