FAJITA-STUFFED SPAGHETTI SQUASH
When you need a seriously satisfying dinner-something rich, meaty and cheesy-but don't want to be weighed down, turn to this recipe. Baking your fajita fixings in a spaghetti squash allows the flavors to shine through, so you'll be enjoying the beef, onions, peppers and seasonings that make this classic dish. After baking, top your stuffed squash with chopped tomato and avocado, just like you would your fajitas. The combination of hearty fajita fillings and fresh toppings makes this meal so appealing that even veggie skeptics will clean their plates!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Line rimmed baking pan with foil.
- Cut squash in half lengthwise; remove seeds, and brush insides with oil and season with salt and pepper. Place cut sides down in pan. Roast 35 to 40 minutes or until squash is tender. When squash is cool enough to handle, scoop flesh into bowl, and reserve squash shells on lined pan.
- Meanwhile, heat 10-inch skillet over medium heat. Cook beef with chile and garlic 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; remove and reserve. Heat same skillet over medium heat, and add bell pepper and onions; cook 5 to 6 minutes, stirring occasionally, until onion is just starting to soften. Add beef mixture, squash flesh, taco seasoning mix and water to skillet. Cook until well blended and heated through, stirring frequently. Stir in cheese; spoon mixture back into squash shells.
- Bake 5 to 6 minutes or until cheese is melted. Top with tomato and avocado.
Nutrition Facts : Calories 320, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2, Fiber 6 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 1/4 Cups, Sodium 800 mg, Sugar 8 g, TransFat 0 g
CHICKEN PARM-STUFFED SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: large spaghetti squash, boneless, skinless chicken breasts, eggs, flour, italian bread crumb, marinara sauce, shredded mozzarella cheese, grated parmesan cheese, italian seasoning, salt, pepper, oil
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 12
Steps:
- With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
- Scoop out the seeds - brush with oil, salt, and pepper.
- Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
- Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
- Place flour, beaten egg, and breadcrumbs into three separate bowls.
- Coat each strip with flour, then egg, and then roll in bread crumbs.
- Pour oil in a cast-iron skillet to come ¼ inch up the side. Heat the oil over medium-high heat.
- Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Transfer to paper towels and remove pan from heat.
- Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turing over and pulling at it with a fork.
- Shred the inside of each squash, being careful not to poke through the skin.
- Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning.
- Return to the oven to bake for 10-15 minutes until the cheese has melted.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 19 grams, Fat 25 grams, Fiber 4 grams, Protein 56 grams, Sugar 7 grams
STUFFED SPAGHETTI SQUASH
We often make stuffed spaghetti squash if we want a light vegetarian dinner for me and my husband.
Provided by nch
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
- Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
- Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
- Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.
Nutrition Facts : Calories 662.3 calories, Carbohydrate 43.2 g, Cholesterol 87.3 mg, Fat 49.5 g, Fiber 3.8 g, Protein 17.2 g, SaturatedFat 24.2 g, Sodium 613.4 mg, Sugar 8.5 g
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VEGGIE FAJITA STUFFED SPAGHETTI SQUASH - COOK NOURISH BLISS
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- Cut off the stems of the spaghetti squash. Next, cut each squash in half lengthwise. Spaghetti squash can be hard to cut, so work carefully. Use a spoon to scoop out the seeds and the attached stringy, darker flesh – discard.
- Brush some olive oil on the inside of each squash half and then sprinkle with salt and pepper. Place the squash face down on the baking sheet.
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- Preheat oven to 400F degrees. Coat with the inside of each squash with 1 tablespoon of oil and season lightly with salt and pepper. Place the four squash halves flesh side down on a baking sheet. Bake for 50 minutes, or until the squash is fork tender.
- While the squash is baking, prepare the chicken. In a large bowl, combine the chili powder, oregano, garlic powder, cumin, cinnamon, lime zest and juice. Add the chicken pieces and mix until thoroughly coated. Cover the bowl and place in the refrigerator until ready to use.
- About 10 minutes before squash is finished cooking, heat 1 tablespoon of oil in a large pan over medium-high heat. Add the bell peppers and onion slices and saute until tender-crisp (about 5-6 minutes). Remove from pan and set aside. In the same pan, add the remaining 1 tablespoon of oil and saute the chicken pieces over medium-high heat for 3-5 minutes. Add the pepper and onion mixture back to the pan, mix together with the chicken, and saute for another minute. Add salt and pepper to taste.
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