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
SPAGHETTI SQUASH WITH MEXICAN SPICES
The spaghetti squash gets its name from the fact that its insides, when cooked, separate into spaghetti-like strands that can be used in exactly the same way you would use spaghetti. You can either top the strands with Tomato-Mushroom Sauce (page 63) or toss it with your favorite Mexican spices. Choose a squash that will fit in the slow cooker insert. If need be, the squash can be halved to fit, but the cooking time will be shorter.
Yield serves 4
Number Of Ingredients 12
Steps:
- Wash the spaghetti squash, then place it in the slow cooker insert and add the water. Cover and cook on low for 5 to 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 coffee mill or a 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 on the 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 the butter and spices and add salt to taste.
- To serve, garnish each portion with cilantro and sprinkle with cheese.
- I'd like something nice and light with this dish, with a hint of spice to complement the seasonings. A chilled Gewürztraminer or even a Mexican Chenin Blanc would be perfect.
SPAGHETTI SQUASH WITH MOROCCAN SPICES
Categories Vegetable Side Thanksgiving Vegetarian Quick & Easy Squash Fall Winter Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
- Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.
- Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro.
SPAGHETTI SQUASH TACOS
An awesome new way to eat spaghetti squash! Great for the vegan, vegetarian, and meat-eater alike. Pair with salty fried corn tortillas, fresh salsa, and sour cream! Serve in your traditional taco style!
Provided by jfresh
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish.
- Bake the squash in the preheated oven until tender, 30 to 40 minutes.
- Strip the squash from the rind with a fork into short strands and set aside.
- Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.
Nutrition Facts : Calories 409 calories, Carbohydrate 67.4 g, Fat 14.3 g, Fiber 2.5 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 899.7 mg, Sugar 2.9 g
MEXICAN SPAGHETTI SQUASH
Make and share this Mexican Spaghetti Squash recipe from Food.com.
Provided by Kim A. Heaphy
Categories Mexican
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 741.5, Fat 21.8, SaturatedFat 6.9, Cholesterol 130, Sodium 784.8, Carbohydrate 90.8, Fiber 18.9, Sugar 15.4, Protein 56.6
SPAGHETTI SQUASH WITH MOROCCAN SPICES
Here's an easy recipe that's best prepared in the microwave versus a conventional oven. A colorful blend of spices livens up the delicate strands of squash.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., In a small skillet, saute garlic in butter for 1 minute. Stir in the cumin, salt, cinnamon and pepper sauce. When squash is cool enough to handle, use a fork to separate strands. Toss with butter mixture and cilantro.
Nutrition Facts : Calories 104 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 360mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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