BLACK BEAN- & QUESO-STUFFED SPAGHETTI SQUASH
Steps:
- Pierce squash several times with fork or sharp knife. Microwave on HIGH 10 min. or just until softened, turning after 5 min. Let stand 5 min.
- Meanwhile, microwave VELVEETA and tomatoes in microwaveable bowl 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
- Heat oven to 400ºF. Heat oil in medium skillet over medium-high heat. Add onions and peppers; cook, stirring frequently, 3 min. Add beans, corn, garlic powder and 1/2 the VELVEETA mixture; cook 5 min. or until heated through, stirring frequently. Remove from heat; set aside.
- Cut squash lengthwise in half; remove and discard seeds. Use fork to scrape insides of squash into strands; set aside. Place squash shells, cut sides up, on baking sheet; fill with bean mixture and squash strands.
- Bake 10 to 15 min. or until filling is heated through.
- Top with remaining VELVEETA mixture and cilantro. Cut each squash piece in half to serve.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 10 g
BLACK BEAN & QUESO-STUFFED SPAGHETTI SQUASH
Queso, black beans and corn take this stuffed spaghetti squash recipe to the next level. Veggies are loaded into spaghetti squash and roasted for an easy yet comforting low-calorie meal that will leave you satisfied. Velveeta® is a registered trademark of Kraft Heinz.
Provided by ReadySetEat
Categories Main Dish
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400°.
- Pierce spaghetti squash several times with fork or sharp knife to allow steam to escape. Microwave 10 minutes or just until squash is softened, turning after 5 minutes. Let stand 5 minutes or until cool enough to touch.
- Meanwhile, microwave Velveeta® and Ro*Tel® in microwave-safe bowl 5 minutes or until completely melted and mixture is well blended, stirring after 3 minutes.
- Heat oil in medium skillet over medium-high heat. Add onions and peppers; cook, stirring frequently, 3 minutes. Add beans, corn, garlic powder and 1/2 the queso; cook 5 minutes or until heated through, stirring frequently. Remove from heat.
- Cut spaghetti squash lengthwise in half; remove and discard seeds. Use fork to scrape insides of squash into strands. Stir squash strands into bean mixture. Place squash shells, cut sides up, on baking sheet; stuff with queso, veggie and bean mixture and spaghetti squash strands.
- Bake 10 to 15 minutes or until filling is heated through. Top with remaining queso and cilantro. Cut each stuffed spaghetti squash piece in half to serve.
Nutrition Facts : @id https, Calories 236 calories
SPAGHETTI SQUASH & BLACK BEAN TACOS
Who knew that spaghetti squash could be so amazing stuffed inside tacos? This unique recipe is a whole new take on a classic! -Kayla Capper, Ojai, CA
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 18-20 minutes or until tender., In a large skillet, heat oil over medium heat. Add corn; cook and stir 5-7 minutes or until lightly toasted., When squash is cool enough to handle, use a fork to separate strands; stir into skillet. Add black beans, salsa, onions, cilantro, pumpkin seeds, lime juice, garlic salt, cumin and salt; heat through. Serve with tortillas and, if desired, guacamole.
Nutrition Facts : Calories 228 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 346mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 8g fiber), Protein 7g protein.
SPICY SPAGHETTI SQUASH WITH BLACK BEANS
Make and share this Spicy Spaghetti Squash With Black Beans recipe from Food.com.
Provided by Glori-B
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Roast squash in a 375°F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.
- For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.
- Fill squash halves with filling, mounding mixture in the center.
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