VEGETABLE SPAGHETTI SQUASH RECIPE (MEXICAN-STYLE)
This is a vegetable spaghetti squash recipe with bold Mexican flavors. We top the 'spaghetti' with a rich sauce of beans, onions, tomatoes, peppers, corn, salsa, spices and cheese for a great weeknight meal.
Provided by Cheryl
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 17
Steps:
- Heat oven to 425F/218C. Line baking sheet with foil or parchment paper for easy clean up.
- COOK SPAGHETTI SQUASH and MAKE 'SPAGHETTI': Pierce squash a few times with a knife. Microwave on high from 5-7 minutes. Timing will depend on size of your squash. Remove from microwave to cutting board. Let cool a bit or use towel to protect fingers (it's hot!). Scrape out seeds and discard. Cut squash lengthwise. Brush with oil and sprinkle with salt and pepper. Place both halves, cut side down, on pan. Roast for 25-40 minutes or until squash is fork tender and easily pierced with a knife. Turn over squash, cut side up. Using a fork, rake squash to create spaghetti-like strands. Note 2.
- MAKE MEXICAN SAUCE: While squash is roasting, heat oil in large saute pan or skillet to medium-high heat. Add onions and peppers and cook for a 5 minutes until tender. Stir in garlic for 30 seconds. Reduce heat to medium heat. Add chopped tomatoes, beans, corn, cumin, oregano and chili powder. Stir and cook for 5-6 minutes until tomatoes break down. Taste and add salt and pepper to taste. Sprinkle on cheese, turn heat to low, cover and cook for 3 minutes to allow cheese to melt. If you don't have a cover, use tinfoil as a cover or just stir the cheese directly into the mixture.
- ASSEMBLE: Place cooked spaghetti squash strands on a serving plate. Scoop out sauce with cheese from skillet and place on top (I use a spatula). Sprinkle with cilantro or chopped green onions if desired and serve. Alternatively, make individual servings with squash and a scoop of sauce on top.
Nutrition Facts : Calories 389 kcal, Carbohydrate 48 g, Protein 15 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 866 mg, Fiber 12 g, Sugar 14 g, ServingSize 1 serving
MEXICAN-INSPIRED SPAGHETTI SQUASH
A delicious Mexican twist for your spaghetti squash! If you want more protein, add some chicken fajita meat or taco meat.
Provided by homechef
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 19.5 g, Cholesterol 12.1 mg, Fat 12 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 4 g, Sodium 520.6 mg, Sugar 1 g
SALSA SPAGHETTI SQUASH
If you want spaghetti, but are eating gluten-free or trying to keep a lid on carbs, there's always spaghetti squash as a flavorful alternative. Subtly sweet, tender and satisfying, this is one colorful dish. -Clara Coulson Minney, Washington Court House, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut squash lengthwise in half; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a lightly oiled nonstick skillet, cook and stir onion over medium heat until tender. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 minute longer., When squash is cool enough to handle, use a fork to separate strands. Serve squash topped with salsa mixture.
Nutrition Facts : Calories 308 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 822mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 16g fiber), Protein 8g protein.
TROPICAL AVOCADO SALSA
Creamy avocado and sweet pineapple get added zing from spicy jalapeno and ginger in this bold, refreshing dip.
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 3 cups (about 8 servings)
Number Of Ingredients 11
Steps:
- Place the ginger, jalapeno and garlic on a cutting board. Using a large knife, chop the ingredients together until they are minced and well combined. Sprinkle the mixture with 1/4 teaspoon salt and use the side of the knife to work the mixture into a coarse paste. Transfer the paste to a medium bowl and add the pineapple, chopped cilantro, onions, tomatoes and avocados. Toss gently to combine. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with the chips. Cook's Note: If you're making this salsa ahead of time, you can refrigerate it, covered, for up to 4 hours. When ready to serve, stir well, transfer to a serving bowl and garnish.
- Copyright 2012 Television Food Network, G.P. All rights reserved.
SALSA FRESCA
This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
Provided by Martha Rose Shulman
Categories dips and spreads, side dish
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
- In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won't need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 4 grams
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