SOUTHWESTERN BAKED SPAGHETTI
This is an easy, yet very tasty spaghetti casserole, which reminds me of the spaghetti they used to serve us in elementary school. I loved their spaghetti! I normally only brought my lunch, but not on spaghetti day!
Provided by Kim D.
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook spaghetti per package direcions.
- Combine milk and egg, mix well.
- Combine drained spaghetti, milk and egg; mix well.
- Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
- Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
- Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
- Stir in tomato sauce and cook for 2 more minutes.
- Spread meat mixture over spaghetti.
- Sprinkle with cheese.
- Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
- Remove from oven and let stand for 10 minutes.
SOUTHWESTERN SPAGHETTI
Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. -Beth Coffee, Hartford City, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and set aside. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, cumin and salt; bring to a boil. Stir in spaghetti; return to a boil. , Boil for 6 minutes., Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in beef and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 340 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 600mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
SOUTHWEST SPAGHETTI PIE
I found this recipe in a potluck cookbook collection. It is so very simple to make, you may all ready have the ingredients on hand! You can use whichever meat you prefer... I made this with the ground turkey and it was yummy!
Provided by Chefmuffnette
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425* degrees.
- Cook spaghetti according to package directions, drain well and return to pot. Mix the milk and egg together thoroughly and then pour into the spaghetti and mix well. Spoon mixture into a buttered 9x13 casserole dish.
- Meanwhile, in a large saucepan, brown ground meat of choice with the onions, peppers, and garlic until browned and cooked through; drain.
- Add the chili powder, cumin, oregano, salt, and black pepper, mix thoroughly and cook on low for 2 minutes. Add the tomato sauce and beans and cook for another 2 minutes.
- Add meat mixture to the casserole dish and spread evenly over the spaghetti. Sprinkle the cheese on top evenly. You may sprinkle some dried cilantro over cheese if desired.
- Bake in oven for 10 minutes until bubbly. Let stand for 5 minutes. serve!
SOUTHWESTERN SPAGHETTI CASSEROLE
A close friend made this Mexican-Italian bake for me almost 20 years ago, and I've prepared it regularly ever since. It comes together in a snap because it relies largely on convenient ingredients I keep on hand. We like it with a loaf of crusty bread. -Rose Turner Minnick, Christiansburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. , Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture., Transfer to a greased 13x9-in. or 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 25-30 minutes. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.
Nutrition Facts : Calories 591 calories, Fat 27g fat (11g saturated fat), Cholesterol 114mg cholesterol, Sodium 1130mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.
SOUTHWEST SPAGHETTI SQUASH CASSEROLE
Spaghetti with a twist! Great way to get all your veggies in one meal and enjoy them, too!
Provided by HoneeBee
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Place spaghetti squash, cut-side down, on the baking sheet.
- Bake squash in the preheated oven until skin can easily be pierced with a fork and insides are tender, 30 to 40 minutes. Remove from the oven (leave oven on) and allow to rest until cool enough to handle, about 10 minutes. Scrape out flesh with a fork and transfer to a large bowl; discard skins.
- Spray a 1 1/2 quart casserole dish with cooking spray.
- Add undrained tomatoes, black beans, 1/2 cup Monterey Jack cheese, cilantro, cumin, garlic salt, and pepper to the spaghetti squash; stir well to combine. Spoon into the prepared dish and sprinkle with remaining Monterey Jack cheese.
- Bake, uncovered, until heated through, 30 to 35 minutes. Serve immediately.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 38.3 g, Cholesterol 15.1 mg, Fat 6.4 g, Fiber 8.6 g, Protein 14.1 g, SaturatedFat 3 g, Sodium 1170.7 mg
SOUTHWESTERN STUFFED SPAGHETTI SQUASH
Try Southwestern Stuffed Spaghetti Squash if you are looking for a pasta alternative. Southwestern Stuffed Spaghetti Squash is filled with flavor.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pierce squash in several places with fork or sharp knife; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min. Cool slightly.
- Heat oven to 375°F. Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash into strands; place strands in large bowl. Place squash shells, cut sides up, in shallow baking dish.
- Slice onions, keeping white and green pieces separated. Add white onion slices to squash strands in bowl along with the beans, corn, salsa and half the cheese; mix lightly. Spoon into squash shells; top with remaining cheese.
- Bake 15 min. or until filling is heated through and cheese is melted. Sprinkle with green onion pieces.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 680 mg, Carbohydrate 31 g, Fiber 9 g, Sugar 7 g, Protein 12 g
SOUTHWEST SPAGHETTI SQUASH CASSEROLE
Steps:
- Preheat oven to 375° F.
- In a large oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the green onion and jalapeño. Sauté for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.
- Add in the spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro and green onions if desired.
Nutrition Facts : Calories 386 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 10 grams fat, Fiber 9 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 862 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SOUTHWEST SPAGHETTI SQUASH CASSEROLE
This casserole is one of our family's favorite ways to eat spaghetti squash. It's so easy to make ahead, it freezes well, the leftovers taste great, and it requires very few side dishes to "round out" the meal.
Provided by Andrea Dekker
Time 45m
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet, add diced peppers and onions and sauté until soft (5-7 minutes)
- While the veggies are cooking, preheat oven to 375ºF. Grease a 9" x 13" baking dish (or 2 smaller dishes) and set aside.
- Mix the rest of the ingredients (except cheese and garnishes) in a large bowl -- adding more salsa if necessary.
- Add cooked veggies to squash mixture and dump into prepared pan(s).
- Top with shredded cheese, cover with foil, and bake in preheated oven for 20 minutes, or until heated through.
- Remove foil and bake for 5-10 minutes or until cheese is very melty (but not brown).
- Serve with optional garnishes, chips and salsa, and a salad.
Nutrition Facts : Calories 515 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 25 grams fat, Fiber 11 grams fiber, Protein 33 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 822 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SOUTHWEST PASTA BAKE
Fat-free cream cheese and reduced-fat cheddar make this creamy casserole lower in fat and calories. It's a good way to get our kids to eat spinach in "disguise". -Carol Lepak of Sheboygan, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside. , In a nonstick skillet, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture., In a 13x9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 341 calories, Fat 10g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 870mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
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
SOUTHWESTERN PASTA
Make and share this Southwestern Pasta recipe from Food.com.
Provided by Paris D
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
- In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
- Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
- Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
- Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.
SOUTHWESTERN PASTA
Southwestern pasta makes a satisfying meal that will feed a crowd. In this recipe, rigatoni pasta is combined with ground beef seasoned with southwestern-inspired spice blend and simmered with tomatoes, black beans and corn. The pasta and sauce are combined, topped with cheese and baked until melted.
Provided by Elizabeth
Categories Main Course
Time 55m
Number Of Ingredients 15
Steps:
- You will also need: Large casserole dish and a large baking sheet
Nutrition Facts : Calories 593 kcal, Carbohydrate 63 g, Protein 30 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 67 mg, Sodium 1113 mg, Fiber 7 g, Sugar 4 g, TransFat 1 g, ServingSize 1 serving
SOUTHWESTERN SPAGHETTI
Make and share this Southwestern Spaghetti recipe from Food.com.
Provided by ratherbeswimmin
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, cook the ground beef and onion over medium heat, until the beef is browned; drain.
- Remove beef mixture from skillet and keep warm.
- In the same skillet, add water, tomato sauce, chili powder, garlic powder, salt, and cumin.
- Bring to a boil.
- Add spaghetti and stir to combine; return to a boil.
- Boil for 6 minutes.
- Add in the zucchini and cook for 5-6 minutes or until spaghetti and zucchini are tender, stirring often.
- Add the cooked beef and stir to combine.
- Sprinkle cheese evenly on top.
- Serve immediately.
Nutrition Facts : Calories 623.7, Fat 28.4, SaturatedFat 12.9, Cholesterol 106.8, Sodium 1146.8, Carbohydrate 51.3, Fiber 4.5, Sugar 8.8, Protein 42.1
SOUTHWESTERN SPAGHETTI
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions. Drain and set aside.
- In a blender, combine tomatoes, onion flakes, garlic powder, bouillon cube, and jalapeno. Process until smooth. Transfer mixture to a saucepan and set pan over medium-high heat. Simmer for 5 minutes. Season, to taste, with salt and black pepper.
- Transfer spaghetti to a serving platter and top with sauce. Sprinkle Parmesan over top.
- Serve with garlic bread from the freezer section, cooked according to package directions.
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- Place whole squash on a baking sheet and roast for 50 minutes. Let cool another 30 minutes, then cut in half (a serrated knife is best for this). Spoon out the seeds and discard, then scrape up the spaghetti squash flesh with a fork, creating the “spaghetti.”
- In a large skillet, heat oil over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté 2 minutes. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, corn, half of cilantro and lime juice until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.
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- Preheat oven to 400°F. Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
- To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
- Meanwhile, heat remaining 2 tablespoons of olive oil in a skillet over medium heat. Add onion, red bell pepper, and jalapeno. Season with Kosher salt and cook for about 4 minutes, stirring occasionally. Add garlic, cumin, paprika, and Mexican oregano, and cook for 1 more minute, stirring to avoid burning garlic. Add beans, corn, and edamame. Season with Kosher salt and freshly ground pepper, stir to combine, and cook until heated through. Squeeze in the juice of the lime and give it one last quick stir.
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- Preheat oven to 400. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. (You may need two baking sheets.)
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. (For easier cutting, you can microwave each squash for about 5 minutes to soften it.)
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