Beef And Black Bean Spaghetti Squash Recipes

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BAKED SPAGHETTI SQUASH WITH BEEF AND VEGGIES



Baked Spaghetti Squash with Beef and Veggies image

Baked spaghetti squash, peppers, and onions are mixed with beef and cheese in this delicious casserole.

Provided by ROBYN050501

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h50m

Yield 6

Number Of Ingredients 12

1 spaghetti squash, halved and seeded
1 pound ground beef
½ cup diced green bell pepper
½ cup diced red bell pepper
¼ cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ¼ cups shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
  • In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
  • Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
  • Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.8 g, Cholesterol 100.2 mg, Fat 26.4 g, Fiber 2.9 g, Protein 27.2 g, SaturatedFat 14.5 g, Sodium 590.3 mg, Sugar 6 g

BEEF AND BLACK BEAN SPAGHETTI SQUASH



Beef and Black Bean Spaghetti Squash image

I've been working on developing healthier recipes that still taste fabulous-and keep me satisfied. This squash tossed with beef, beans and kale has so much flavor it's easy to forget it's good for you! -Charlotte Cravins, Opelousas, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 medium spaghetti squash
3/4 pound lean ground beef (90% lean)
1/2 cup chopped red onion
2 tablespoons yellow mustard
2 to 3 teaspoons Louisiana-style hot sauce
4 small garlic cloves, minced
1 can (15 ounces) no-salt-added black beans, rinsed and drained
2 cups chopped fresh kale
1/4 cup plain Greek yogurt

Steps:

  • Trim ends of squash and halve lengthwise; discard seeds. Place squash, cut side down, on a trivet insert in a 6-qt. electric pressure cooker. Add 1 cup water to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Set squash aside. , In a large skillet, crumble beef and cook with onion over medium heat until no longer pink, 4-6 minutes; drain. Add mustard, hot sauce and garlic; cook 1 minute more. Stir in black beans and kale; cook just until wilted, 2-3 minutes., Using a fork, separate strands of spaghetti squash; combine with meat mixture. Dollop servings with Greek yogurt.

Nutrition Facts : Calories 401 calories, Fat 12g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 314mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 13g fiber), Protein 26g protein.

MEGAN'S SPAGHETTI SQUASH TACOS



Megan's Spaghetti Squash Tacos image

My daughter-in-law made these as a delicious, low-fat alternative to beef tacos! This is her recipe, and they are delicious!!

Provided by 4xamominparadise

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 12

1 (3 pound) spaghetti squash
2 tablespoons fresh lime juice
1 teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon coarse salt
1 (15 ounce) can black beans, rinsed and drained
4 ounces queso fresco, crumbled
¼ cup chopped red onion
¼ cup chopped fresh cilantro
16 (6 inch) corn tortillas
¼ cup salsa

Steps:

  • Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork.
  • Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
  • Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side.
  • Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 61.6 g, Cholesterol 6.1 mg, Fat 5.2 g, Fiber 9.9 g, Protein 12.3 g, SaturatedFat 1.6 g, Sodium 597.1 mg, Sugar 1.4 g

MEXICAN SPAGHETTI SQUASH CASSEROLE



Mexican Spaghetti Squash Casserole image

This is inspired by Cyn's Southwest Spaghetti Squash. Lots of iron from the black beans and ground beef. Even my picky kids ate it without complaint!

Provided by lolablitz

Categories     One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

1 spaghetti squash (3 pounds)
1 lb lean ground beef
1 cup purple onion, diced
3 garlic cloves, mined
1 teaspoon coriander
1 (1 1/4 ounce) package taco seasoning
3/4 cup water
1/2 cup salsa
1 (14 ounce) can black beans, drained and rinsed
1 cup frozen sweet corn
1 lime
3/4 cup cilantro, chopped and divided
3/4 cup cheddar cheese, shredded
salt and pepper
1 cup tortilla chips, coarsely crushed

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.

Nutrition Facts : Calories 363.4, Fat 14.2, SaturatedFat 6.4, Cholesterol 64, Sodium 775.7, Carbohydrate 36.1, Fiber 7.7, Sugar 4.4, Protein 25.7

SPAGHETTI SQUASH & BLACK BEAN TACOS



Spaghetti Squash & Black Bean Tacos image

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

1 medium spaghetti squash (about 4 pounds)
1 teaspoon canola oil
1/2 cup frozen corn
1 can (15 ounces) black beans, rinsed and drained
1/2 cup salsa
2 green onions, chopped
1/4 cup chopped fresh cilantro
1/4 cup salted pumpkin seeds or pepitas
2 tablespoons lime juice
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 teaspoon salt
20 corn tortillas (6 inches), warmed
Guacamole, optional

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.

SOUTHWEST SPAGHETTI SQUASH



Southwest Spaghetti Squash image

I found this recipe in a Low-Carb cookbook. The sweetness of the squash mixes well with the spice of the other ingredients. Low-carb and vegetarian!

Provided by Cyn2938

Categories     Black Beans

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 8

1 spaghetti squash (3 pounds)
1 (14 ounce) can Mexican-style tomatoes, undrained
1 (14 ounce) can black beans, drained and rinsed
3/4 cup monterey jack cheese, divided
1/4 cup cilantro, finely chopped
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 350°F.
  • Cut squash in half lengthwise.
  • Remove and discard seeds.
  • Place squash, cut side down, in greased baking pan.
  • Bake 45 minutes to 1 hour or until just tender.
  • Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
  • Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
  • Spray 1 1/2 quart casserole with nonstick cooking spray.
  • Spoon mixture into casserole.
  • Sprinkle with remaining 1/4 cup cheese.
  • Bake uncovered, 30 to 35 minutes or until heated through.
  • Serve immediately.

Nutrition Facts : Calories 215.2, Fat 7.4, SaturatedFat 4.2, Cholesterol 18.9, Sodium 526.6, Carbohydrate 26.5, Fiber 6.4, Sugar 0.1, Protein 12.9

MEXICAN SPAGHETTI SQUASH STIR FRY



Mexican Spaghetti Squash Stir Fry image

This recipe is great because it is so versatile. You can use up those veggies that are on their last leg or really make it fancy for a special occasion too! Kid-friendly, fast, and easy. Garnish with a sprinkle of shredded cheese or sour cream if desired.

Provided by Emily

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 5

Number Of Ingredients 15

1 spaghetti squash, halved and seeded
1 tablespoon olive oil
2 small green bell peppers, diced
1 onion, diced
2 cloves garlic, minced
1 pound lean ground turkey
1 (15 ounce) can black beans
¼ cup sun-dried tomatoes
1 (6 ounce) can tomato sauce
1 cube chicken bouillon
1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon seasoned salt
½ teaspoon ground cumin
½ teaspoon red pepper flakes

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.

Nutrition Facts : Calories 334.2 calories, Carbohydrate 35.8 g, Cholesterol 67.2 mg, Fat 11.3 g, Fiber 8.8 g, Protein 26.4 g, SaturatedFat 2.5 g, Sodium 1068 mg, Sugar 5.6 g

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