Spaghetti Squash Mexican Style Food

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.

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.

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 CASSEROLE

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.

CHORIZO-STUFFED SPAGHETTI SQUASH

Steps:

• Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
• Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
• Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
• Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
• Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
• Fluff spaghetti squash strands with a fork, keeping them in the shells.
• Increase oven temperature to 400 degrees F (200 degrees C).
• Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

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.

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.