Southwestern Stuffed Spaghetti Squash Food
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 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
STUFFED SPAGHETTI SQUASH
My spouse makes this one, I love it. And the only Weight Watcher's points are the margarine and mozza if you choose to use it! You can use oil instead of margarine and soy cheese to make it vegan. You can substitute the stuffing veggies for ones you like best, zuccini is good too! We use a lemon-pepper seasoning mix, but use whatever you like best
Provided by RayneDragon
Categories Vegetable
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350
- Cut squash in half lengthwise and scoop out and discard the seeds.
- Place the squash inside-up on a baking pan and pour the water into the pan.
- Rub the margarine and seasoning into the squash halves.
- Mix the jicama, carrots, green onion, and tomatoes and fill the halves evenly.
- Cook until tender, about 30 minutes.
- Once tender, place on top rack and grill for 5 minutes.
- Remove from oven and put shredded mozzarella on top.
- Cut each half, scoop out the goodies and enjoy!
Nutrition Facts : Calories 84.2, Fat 7.3, SaturatedFat 1.9, Cholesterol 5.5, Sodium 152.3, Carbohydrate 3.2, Fiber 1, Sugar 1.3, Protein 2
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