Roasted Mexican Spaghetti Squash Food

ROASTED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
• Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.

VEGETABLE SPAGHETTI SQUASH RECIPE (MEXICAN-STYLE)

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.

ROASTED MEXICAN SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 degrees.
• Drizzle olive oil over squash, sprinkle with salt and pepper. Place cut-side down on a rimmed baking sheet. Bake for 40 minutes or until you can pierce the squash easily with a fork.
• Use a fork to gently remove the "spaghetti" strands from the inside of the squash, try to retain the shape of the skin, you will be putting the squash back in. You should have about 2½ cups of squash. Transfer to a medium bowl.
• Add diced tomatoes, black beans, chili powder, cumin and salt to the squash. Toss until combined. Transfer squash mixture back to skin and sprinkle with cheese. Place back in the oven until the cheese is melted and the mixture is hot, about 15 minutes.

MEXICAN SPAGHETTI SQUASH STIR FRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place spaghetti squash halves, cut sides down, on a baking sheet.
• Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.
• Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes.
• Spoon spaghetti squash onto each plate; top with ground turkey mixture.

MEXICAN-INSPIRED SPAGHETTI SQUASH

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.

SPAGHETTI SQUASH WITH MEXICAN SPICES

Steps:

• Wash the spaghetti squash, then place it in the slow cooker insert and add the water. Cover and cook on low 5-6 hours, or until the squash is tender when pierced with a fork. Remove the squash from the slow cooker and allow it to cool slightly while you prepare the spices and butter.
• Using an electric spice mill (or mortar and pestle), crush the cumin seeds, coriander seeds, cloves, cinnamon and red pepper flakes together. Leave some texture to them rather than powdering them.
• Melt the butter in the microwave or stove top. Using a garlic press, press the garlic into the butter. Stir in the spices and remove from the heat.
• Carefully halve the squash lengthwise (it will give off steam) and remove and discard the seeds. Working over a bowl, scrape out the flesh with a fork, loosening and separating the strands as you remove them from the skin. Toss with butter and spices and add salt to taste.
• To serve, garnish each portion with cilantro and sprinkle with cheese.

SOUTHWEST SPAGHETTI SQUASH

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.

ROASTED GARDEN VEGETABLES WITH SPAGHETTI SQUASH

Steps:

• Preheat oven to 425°F
• Toss all vegetables except spaghetti squash with olive oil, salt and pepper.
• Spray an 11x17 pan with non-stick and add vegetables in a single layer. Use 2 pans or cookie sheets if needed.
• Place in hot oven and roast 20 minutes.
• Stir and roast 10 minutes longer.
• Scrub spaghetti squash well, halve vertically and remove seeds. Place cut side down in a microwavable dish, add 1/4 cup water, cover and cook on high 10 minutes, turning the dish several times if your microwave doesn't have a turntable. You may need to cook in batches.
• Drain well and keep warm until the vegetables are done.
• Heat pasta sauce in a large pot to a simmer.
• When vegetables are roasted, softened and browned in spots, add them to the pasta sauce.
• Scrape the spaghetti squash with a fork onto 6 plates.
• Top with vegetables and sauce.
• Sprinkle each serving with 1 teaspoon parmesan cheese.

MEXICAN SPAGHETTI SQUASH CASSEROLE

Steps:

• Pierce the spaghetti squash all over with a knife.
• Put in microwave for 10 minutes (or until skin is soft to the touch).
• Remove squash and let cool (however long you want).
• Cut squash in half and remove the seeds.
• Use a fork to scrape the insides into a large bowl.
• Add all other ingredients to the squash and stir together.
• Put in casserole and top with cheese.
• Bake in 350 degree oven for 30 minutes, or until cheese bubbles.
• Let sit for a few minutes before serving.

MEXICAN SPAGHETTI SQUASH

Steps:

• Cut squash in half and remove seeds. Spray with olive oil and sprinkle with salt. Turn cut-side down onto a greased cookie sheet and bake at 400 F for 40 minutes or until tender.
• Meanwhile, place ground turkey, onion and garlic in a pan and sauté until meat is cooked. Drain any excess fat. Add seasoning and mix together. Add corn, tomatoes and black beans and mix well.
• Remove squash from oven and loosen strands. Add 1/2 meat mixture to each half of the squash and mix. Sprinkle cheese on top and place under broiler until cheese is melted. Serve immediate with or without salsa and/or sour cream.