VEGETABLE SPAGHETTI SQUASH RECIPE (MEXICAN-STYLE)
This is a vegetable spaghetti squash recipe with bold Mexican flavors. We top the 'spaghetti' with a rich sauce of beans, onions, tomatoes, peppers, corn, salsa, spices and cheese for a great weeknight meal.
Provided by Cheryl
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 17
Steps:
- Heat oven to 425F/218C. Line baking sheet with foil or parchment paper for easy clean up.
- COOK SPAGHETTI SQUASH and MAKE 'SPAGHETTI': Pierce squash a few times with a knife. Microwave on high from 5-7 minutes. Timing will depend on size of your squash. Remove from microwave to cutting board. Let cool a bit or use towel to protect fingers (it's hot!). Scrape out seeds and discard. Cut squash lengthwise. Brush with oil and sprinkle with salt and pepper. Place both halves, cut side down, on pan. Roast for 25-40 minutes or until squash is fork tender and easily pierced with a knife. Turn over squash, cut side up. Using a fork, rake squash to create spaghetti-like strands. Note 2.
- MAKE MEXICAN SAUCE: While squash is roasting, heat oil in large saute pan or skillet to medium-high heat. Add onions and peppers and cook for a 5 minutes until tender. Stir in garlic for 30 seconds. Reduce heat to medium heat. Add chopped tomatoes, beans, corn, cumin, oregano and chili powder. Stir and cook for 5-6 minutes until tomatoes break down. Taste and add salt and pepper to taste. Sprinkle on cheese, turn heat to low, cover and cook for 3 minutes to allow cheese to melt. If you don't have a cover, use tinfoil as a cover or just stir the cheese directly into the mixture.
- ASSEMBLE: Place cooked spaghetti squash strands on a serving plate. Scoop out sauce with cheese from skillet and place on top (I use a spatula). Sprinkle with cilantro or chopped green onions if desired and serve. Alternatively, make individual servings with squash and a scoop of sauce on top.
Nutrition Facts : Calories 389 kcal, Carbohydrate 48 g, Protein 15 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 866 mg, Fiber 12 g, Sugar 14 g, ServingSize 1 serving
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
MEXICAN SPAGHETTI
Steps:
- In a large skillet over medium heat, brown beef and onion until meat is no longer pink; drain. Stir in the water, tomato sauce and taco seasoning; bring to a boil. , Break spaghetti into thirds; stir into sauce. Reduce heat; cover and simmer for 20-25 minutes or until spaghetti is tender and sauce is desired consistency Sprinkle with cheese.
Nutrition Facts :
MEXICAN SQUASH WITH CHEESE
Mexican Squash is one of our deeply beloved Mexican vegetables. We call these squashes "calabacitas", and they have a slightly sweeter flavor compared to zucchini. They're delicious paired with cheese, cream, or just served by themselves! Check out this traditional recipe to learn how to cook and enjoy them at home.
Provided by Mely Martínez
Categories Main Dish Side dish
Number Of Ingredients 10
Steps:
- Chop the tomatoes and garlic, then place them in your blender with the ¼ cup of water. Puree until you have a smooth salsa. Set aside.
- In a medium-size skillet, heat the oil and butter at medium-high heat. Once it is hot, add the chopped onion and cook for 2-3 minutes.
- While the onion is cooking, dice the squash. Make sure that all the pieces are the same size in order to have an even cooking. Set aside.
- Once the onion in the skillet is transparent, pour in the tomato sauce, add the cilantro sprigs, and cook for 3 more minutes. After this, stir in the diced squash and season with salt. Cook for 10-12 more minutes until the squash is tender and the tomato sauce is cooked.
- Just before serving, stir in the diced queso Panela.
- Enjoy as a side dish or as a meal making tacos using hot corn tortillas. Enjoy!
Nutrition Facts : Calories 225 kcal, Carbohydrate 9 g, Protein 9 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 52 mg, Sodium 593 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
SOUTHWEST SPAGHETTI SQUASH
I found this recipe in a Low-Carb cookbook. The sweetness of the squash mixes well with the spice of the other ingredients. Low-carb and vegetarian!
Provided by Cyn2938
Categories Black Beans
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cut squash in half lengthwise.
- Remove and discard seeds.
- Place squash, cut side down, in greased baking pan.
- Bake 45 minutes to 1 hour or until just tender.
- Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
- Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
- Spray 1 1/2 quart casserole with nonstick cooking spray.
- Spoon mixture into casserole.
- Sprinkle with remaining 1/4 cup cheese.
- Bake uncovered, 30 to 35 minutes or until heated through.
- Serve immediately.
Nutrition Facts : Calories 215.2, Fat 7.4, SaturatedFat 4.2, Cholesterol 18.9, Sodium 526.6, Carbohydrate 26.5, Fiber 6.4, Sugar 0.1, Protein 12.9
SPAGHETTI SQUASH BOATS TEX MEX
Tex Mex Spaghetti Squash Boats are vegetarian healthy boats with beans, tomato sauce and cheese.
Provided by Olena Osipov
Categories Dinner
Time 1h12m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Cut squash in half and scoop out the seeds with a spoon. Lay skin side down on a rimmed baking sheet, lined with unbleached parchment paper, and sprinkle with salt and pepper. Bake for 45 mins or until cooked to a touch with a fork.
- In the meanwhile, preheat medium skillet on medium heat and spray with cooking spray. Add onion, garlic, bell pepper and saute for 4 - 5 minutes or until golden brown, stirring occasionally. Add beans, chili powder, chilis/jalapeños, tomato sauce, cilantro and stir. Remove from heat and add 1/2 cup cheese. Stir again.
- Remove baked spaghetti squash from the oven and let cool a few minutes. Fluff each squash "boat" with a fork releasing some of the strands, leaving the squash in a shell. Fill each "boat" with heaping 3/4 - 1 cup prepared bean/pepper etc. mixture and sprinkle with 1/4 cup cheese each. Bake for additional 10 minutes or until cheese is melted. Serve hot, garnished with extra cilantro.
Nutrition Facts : ServingSize 1 spaghetti squash half, Calories 291 kcal, Sugar 17 g, Sodium 477 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 48 g, Fiber 12 g, Protein 7 g, Cholesterol 1 mg
SPAGHETTI SQUASH BOAT
Think twice-baked potato, spaghetti-squash style with our Spaghetti Squash Boat recipe! Mexican cheese, veggies and tender squash "noodles" form a flavorful filling baked in a halved squash shell. Make a Spaghetti Squash Boat for a delicious dish.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 6 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min.
- Cut squash lengthwise in half; remove and discard seeds. Scoop squash strands into large bowl. Add cheese, peppers and onions; mix lightly. Spoon into 1 squash shell; place in shallow baking dish. Discard remaining squash shell.
- Bake 28 to 30 min. or until heated through, topping with bacon for the last 3 min.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
MEXICAN SPAGHETTI SQUASH CASSEROLE
This is inspired by Cyn's Southwest Spaghetti Squash. Lots of iron from the black beans and ground beef. Even my picky kids ate it without complaint!
Provided by lolablitz
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F.
- Cut squash in half lengthwise and remove and discard seeds.
- Place squash, cut side down, in 9x13 baking pan. Fill pan with 1/2 in of water.
- Bake 45 minutes or until skin pierces easily with fork and squash strands can be scraped out easily. Set squash aside to cool and leave oven on at 375.
- In a large pan, cook beef and onions over medium heat until beef is no longer pink.
- Add garlic and coriander and cook for 2 minutes.
- Add taco seasoning and 3/4 cup water and bring to a boil. Reduce heat to simmer and add salsa, black beans and corn. Cook 5 minutes.
- Turn off heat on stove and add the lime, 1/2 cup of the cilantro and all of the cheese. Mix well.
- Taste mixture and add salt and pepper as desired.
- Using a fork, remove spaghetti-like strands from the squash and place strands in the meat mixture. Toss well.
- Rinse baking pan used to cook squash, dry and spray with nonstick cooking spray.
- Add mixture to casserole and sprinkle with tortilla chips.
- Bake for 20 minutes.
- Serve with sour cream and remaining 1/4 cup of chopped cilantro.
Nutrition Facts : Calories 363.4, Fat 14.2, SaturatedFat 6.4, Cholesterol 64, Sodium 775.7, Carbohydrate 36.1, Fiber 7.7, Sugar 4.4, Protein 25.7
MEXICAN SPAGHETTI
Mexican Spaghetti brings south-of-the-border spices to a down-home staple -- all in one magical, easy-to-clean pot! The best food to brighten a hard day.
Provided by Kathleen
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, brown beef, and onion until there is no longer any pink in the beef. Drain off any fat.
- Stir in taco seasoning, green chilies, diced tomatoes, corn, tomato sauce, and water and bring to a boil. Stir in noodles. Reduce the heat and simmer, covered, for 20-25 minutes or until the pasta is al dente.
- Sprinkle with cheese and serve.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 756 kcal, Carbohydrate 72 g, Protein 40 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 110 mg, Sodium 728 mg, Fiber 9 g, Sugar 10 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 Spaghetti Squash Recipes
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
SPAGHETTI SQUASH MEXICAN-STYLE
Steps:
- In a large skillet, cook the turkey, onion, pepper, and garlic until vegetables are tender. Drain fat.
- Stir in the sloppy joe sauce, water, corn, beans, chili power, cumin, and oregano. Let the sauce simmer while you prepare the squash or longer if you wish.
- Cut the squash in half lengthwise and remove the seeds. Place it in a microwaveable dish with approximately 1/4 cup water in the bottom of the dish. Cover with plastic wrap. Depending on the size of the squash, microwave it for 10-13 minutes until tender. Remove from microwave, let stand 5 minutes, then use a fork to separate the spaghetti squash into strands.
- Place 1 cup of squash on a plate and spoon sauce over it. Top each serving with Kraft Shredded Cheddar Cheese.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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