FAJITA-STUFFED SPAGHETTI SQUASH
When you need a seriously satisfying dinner-something rich, meaty and cheesy-but don't want to be weighed down, turn to this recipe. Baking your fajita fixings in a spaghetti squash allows the flavors to shine through, so you'll be enjoying the beef, onions, peppers and seasonings that make this classic dish. After baking, top your stuffed squash with chopped tomato and avocado, just like you would your fajitas. The combination of hearty fajita fillings and fresh toppings makes this meal so appealing that even veggie skeptics will clean their plates!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Line rimmed baking pan with foil.
- Cut squash in half lengthwise; remove seeds, and brush insides with oil and season with salt and pepper. Place cut sides down in pan. Roast 35 to 40 minutes or until squash is tender. When squash is cool enough to handle, scoop flesh into bowl, and reserve squash shells on lined pan.
- Meanwhile, heat 10-inch skillet over medium heat. Cook beef with chile and garlic 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; remove and reserve. Heat same skillet over medium heat, and add bell pepper and onions; cook 5 to 6 minutes, stirring occasionally, until onion is just starting to soften. Add beef mixture, squash flesh, taco seasoning mix and water to skillet. Cook until well blended and heated through, stirring frequently. Stir in cheese; spoon mixture back into squash shells.
- Bake 5 to 6 minutes or until cheese is melted. Top with tomato and avocado.
Nutrition Facts : Calories 320, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2, Fiber 6 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 1/4 Cups, Sodium 800 mg, Sugar 8 g, TransFat 0 g
MEXICAN-INSPIRED SPAGHETTI SQUASH
A delicious Mexican twist for your spaghetti squash! If you want more protein, add some chicken fajita meat or taco meat.
Provided by homechef
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
- Cut squash in 1/2 lengthwise. Remove and discard seeds. Add a few drops of oil to each 1/2 and spread using a pastry brush. Sprinkle lightly with salt and pepper. Place cut-side down in the prepared baking pan.
- Bake in the preheated oven until tender, about 30 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Saute onion, bell pepper, and garlic in the hot oil until tender, 5 to 7 minutes. Remove from heat.
- Remove cooked squash from the oven and reduce oven temperature to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick cooking spray.
- Remove strands from squash using a fork or spoon and place them into a large bowl. Add black beans, sauteed veggies, 1/2 cup Mexican cheese, cilantro, cumin, salt, and pepper; mix well. Spoon mixture into the prepared casserole dish. Sprinkle with remaining 1/4 cup Mexican cheese.
- Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives. Serve immediately.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 19.5 g, Cholesterol 12.1 mg, Fat 12 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 4 g, Sodium 520.6 mg, Sugar 1 g
STUFFED SPAGHETTI SQUASH
A really good recipe, low cal, lots of veggies. And kids love it. I'll put a few variations in it as well. Everything is approximate, so hope you can cook this way!!
Provided by momjan
Categories One Dish Meal
Time 1h15m
Yield 2 boats, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pierce the squash along one side in a straight line. Don't poke holes all over. You are using the skin as a casserole dish and it will leak if you poke it all over.
- Microwave the squash about 8-10 minutes, high heat. To softish stage so you can scrape the flesh out later.
- Remove from microwave. Using the pierce marks, cut the squash in half so you have two long 'boats.' Cool.
- Brown meat; add garlic, onion, s&p and peppers. Cook until tenderish. Add Italian spice mix and canned tomatoes. Simmer for a few minutes.
- If you are not using meat, sauté the veggies until tender, then continue adding spices and tomatoes.
- While it's simmering--spoon out the seedy portion of the squash and discard.
- Use a fork to scrape the spaghetti into strands. Put the strands into the sauce mix. Stir. Transfer back into boats, piling high! If you have too much, put the remainder into a greased dish.
- Place boats on an ovenproof pan with a lip so any juice will not drip onto oven.
- Sprinkle cheese of choice onto top. Bake, 350°F for about 45 minutes. Enjoy!
- You can of course use more or any veggies--add zucchini, mushrooms, etc. For a different flavor, add black olive slices, mix in 1/2 container of feta and sprinkle the remainder of feta on top. Or use parmesan on top.
Nutrition Facts : Calories 432.3, Fat 27.9, SaturatedFat 12.8, Cholesterol 106.8, Sodium 682.2, Carbohydrate 16, Fiber 3.3, Sugar 8.7, Protein 30.1
STUFFED SPAGHETTI SQUASH WITH QUINOA
aka pasta free spaghetti. Gluten, dairy and egg free! Feel free to substitute your family's favorite stuffing for green peppers or play around with what I have here.
Provided by Chef Tweaker
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Prepare the Spaghetti squash: Cut squash in half along the longitude line. Scrape out the seeds etc. Place cut side up in baking dish. You want them to sit upright and not tip over, cut the back flat if necessary. Smear insides with crushed garlic,drizzle with oil and salt to taste. Place in preheated oven while going to the next step.
- In a skillet, brown the beef with the onion. (optional -- you can add green pepper or other veggies at this step.) Add rinsed quinoa and continue to cook for about a minute then add the beef broth. Bring to a boil before reducing to low. Cover and cook about 15 min until mostly cooked through.When the quinoa is partially cooked but there still is an uncooked spot at the center, remove lid and continue to cook on medium until any extra broth has evaporated.
- While the beef/quinoa is cooking, put the tomato paste and diced tomatoes into a sauce pan. Add water and blend with the paste until the consistancy is that of pasta sauce. For me it was about 2/3rd cup. Simmer on the stove with italian spices and salt and other seasonings to your taste. You could also skip this step and substitute your favorite red pasta sauce.This made a scant 3 cups.
- Reserve about 1 cup of the pasta sauce and combine the rest with the beef/quinoa. Adjust seasonings to taste.
- Remove squash from the oven and fill with the stuffing. Note: You will probably only use half of the stuffing. Put the rest around the squash or you could double the squash to stretch to even more servings.
- Top with the reserved pasta sauce and if your diet allows you could add some parmesan cheese.
- Cooking time will depend on how cooked the squash got during the preparation time. I kept getting interrupted so mine was in the oven for over an hour. It was almost done cooking so I did not cover the dish but just cooked it long enough for the flavors to blend. When I tried this with raw squash it took well over an hour to cook.
- Cooked spaghetti squash is tender when pierced and the flesh shreds easily into "spaghetti" strands. Serve one half squash per person with additional pasta sauce if desired.
- I think this could easily be made in the crock pot. I will try it and post the cooking times.
Nutrition Facts : Calories 511, Fat 15.1, SaturatedFat 4, Cholesterol 70.3, Sodium 1497.6, Carbohydrate 61.2, Fiber 6.3, Sugar 8.6, Protein 36.5
More about "fajita stuffed spaghetti squash food"
CHICKEN FAJITA STUFFED SPAGHETTI SQUASH - TASTY EVER AFTER
From tastyeverafter.com
Estimated Reading Time 4 mins
- Preheat oven to 400F degrees. Coat with the inside of each squash with 1 tablespoon of oil and season lightly with salt and pepper. Place the four squash halves flesh side down on a baking sheet. Bake for 50 minutes, or until the squash is fork tender.
- While the squash is baking, prepare the chicken. In a large bowl, combine the chili powder, oregano, garlic powder, cumin, cinnamon, lime zest and juice. Add the chicken pieces and mix until thoroughly coated. Cover the bowl and place in the refrigerator until ready to use.
- About 10 minutes before squash is finished cooking, heat 1 tablespoon of oil in a large pan over medium-high heat. Add the bell peppers and onion slices and saute until tender-crisp (about 5-6 minutes). Remove from pan and set aside. In the same pan, add the remaining 1 tablespoon of oil and saute the chicken pieces over medium-high heat for 3-5 minutes. Add the pepper and onion mixture back to the pan, mix together with the chicken, and saute for another minute. Add salt and pepper to taste.
- When the spaghetti squash is finished cooking, remove from oven and increase temperature to 425F degrees. Turn each squash half flesh side up and fill each half with an equal amount of the chicken fajita mixture. Top with the shredded cheese and place back in the oven for 5 minutes, or until the cheese is melted.
VEGGIE FAJITA STUFFED SPAGHETTI SQUASH - COOK NOURISH BLISS
From cooknourishbliss.com
Estimated Reading Time 5 mins
- Cut off the stems of the spaghetti squash. Next, cut each squash in half lengthwise. Spaghetti squash can be hard to cut, so work carefully. Use a spoon to scoop out the seeds and the attached stringy, darker flesh – discard.
- Brush some olive oil on the inside of each squash half and then sprinkle with salt and pepper. Place the squash face down on the baking sheet.
- Bake for about 40 to 50 minutes, or until the squash is tender (if you take a fork, the flesh should easily scrape into spaghetti-like strands). Let cool for about 5 to 10 minutes, so they are easier to handle.
ITALIAN STUFFED SPAGHETTI SQUASH - THE COUNTRY COOK
From thecountrycook.net
SPAGHETTI SQUASH FAJITA BOWLS - FOOD LION
From foodlion.com
CHICKEN FAJITA SPAGHETTI SQUASH BOATS
From wholeandheavenlyoven.com
STUFFED SPAGHETTI SQUASH • MY POCKET KITCHEN
From mypocketkitchen.com
VEGGIE FAJITA STUFFED SPAGHETTI SQUASH - HALF CUP HABIT
From pulses.org
INSTANT POT STUFFED SPAGHETTI SQUASH - FIT FOODIE FINDS
From fitfoodiefinds.com
SHRIMP FAJITA STUFFED SPAGHETTI SQUASH | COOKTORIA
From cooktoria.com
5/5 (5)Calories 420 per servingCategory Main Course
FAJITA-STUFFED SPAGHETTI SQUASH | RECIPE | RECIPES, FAJITAS, MEALS
From pinterest.com
PIZZA STUFFED SPAGHETTI SQUASH - RACHEL COOKS®
From rachelcooks.com
CHICKEN FAJITA STUFFED SPAGHETTI SQUASH | SPAGHETTI SQUASH RECIPES ...
From pinterest.com
CHICKEN FAJITA STUFFED SPAGHETTI SQUASH – NOMNOM'S RECIPES
From nomnomsrecipes.com
SHRIMP FAJITA STUFFED SPAGHETTI SQUASH | RECIPES, SHRIMP RECIPES …
From pinterest.ca
GROUND CHICKEN FAJITA SPAGHETTI SQUASH - NUTMEG NANNY
From nutmegnanny.com
CHICKEN FAJITA STUFFED SPAGHETTI SQUASH [VIDEO] | SPAGHETTI SQUASH ...
From pinterest.ca
32 CREATIVE SPAGHETTI SQUASH RECIPES YOU NEED TO TRY - OH MY …
From ohmyveggies.com
SPAGHETTI SQUASH BOWLS WITH FAJITA CHICKEN - EVOLVING TABLE
From evolvingtable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love