Mexican Inspired Spaghetti Squash Recipes

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VEGETABLE SPAGHETTI SQUASH RECIPE (MEXICAN-STYLE)



Vegetable Spaghetti Squash Recipe (Mexican-style) image

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

1 spaghetti squash. medium-large (3-5 lbs)
1 teaspoon olive oil
salt and pepper
1 1/2 tablespoon olive oil
1 cup chopped onions ((1 medium onion))
1 cup chopped peppers ((1 bell pepper))
3 minced garlic cloves ((2-3 tsp))
1 1/2 cups diced fresh tomatoes ((or cherry tomatoes))
2 teaspoon chili powder ((or more if salsa is less spicy))
1 teaspoon cumin
1 teaspoon dried oregano
1 cup salsa from jar - mild, medium or hot ( (or homemade))
1 cup black beans, rinsed and drained ((about 1/2 can))
1 cup frozen corn niblets
salt and black pepper to taste
1 cup grated cheese (like Mozzarella, Monterey Jack, Cheddar)
chopped fresh cilantro, chopped green onion, sour cream, Greek yogurt, crushed tortilla chips, squeeze of lime juice, chopped red onions.

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



Mexican-Inspired Spaghetti Squash image

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

1 spaghetti squash
½ teaspoon olive oil, or as needed
salt and ground black pepper to taste
1 tablespoon olive oil
½ sweet yellow onion, chopped
½ yellow bell pepper, chopped
1 clove garlic, minced, or more to taste
nonstick cooking spray
1 (14 ounce) can black beans, rinsed and drained
¾ cup shredded Mexican cheese blend, divided
¼ cup fresh cilantro, chopped
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
2 Roma tomatoes, chopped
1 avocado, diced, or more to taste
1 (4 ounce) can sliced black olives

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

MEXICAN SPAGHETTI SQUASH CASSEROLE



Mexican Spaghetti Squash Casserole image

I tend to eat a ton of spaghetti squash and this is just another way to make it. The spices are all approximate.

Provided by TifferCooks

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 spaghetti squash
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can corn, drained
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (4 ounce) can green chilies
1 (3 7/8 ounce) can sliced black olives
2 teaspoons cumin
2 teaspoons cilantro
1 teaspoon cayenne pepper
2 cups shredded cheddar cheese

Steps:

  • Pierce the spaghetti squash all over with a knife.
  • Put in microwave for 10 minutes (or until skin is soft to the touch).
  • Remove squash and let cool (however long you want).
  • Cut squash in half and remove the seeds.
  • Use a fork to scrape the insides into a large bowl.
  • Add all other ingredients to the squash and stir together.
  • Put in casserole and top with cheese.
  • Bake in 350 degree oven for 30 minutes, or until cheese bubbles.
  • Let sit for a few minutes before serving.

Nutrition Facts : Calories 526.8, Fat 24.2, SaturatedFat 12.7, Cholesterol 59.3, Sodium 1033, Carbohydrate 58.8, Fiber 11.1, Sugar 5.1, Protein 26.5

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

SPAGHETTI SQUASH MEXICAN-STYLE



Spaghetti Squash Mexican-Style image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 14

1 pounds ground turkey
1 cups onion
1 cups green bell pepper
1 cups red sweet peppers
1 cloves garlic
1 cans sloppy joe sauce
0.5 cups water
1 cups frozen corn
1 cups black beans
2 teaspoons chili powder
1 teaspoons cumin
0.5 teaspoons oregano
1 units spaghetti squash
1.5 cups cheddar cheese

Steps:

  • In a large skillet, cook the turkey, onion, pepper, and garlic until vegetables are tender. Drain fat.
  • Stir in the sloppy joe sauce, water, corn, beans, chili power, cumin, and oregano. Let the sauce simmer while you prepare the squash or longer if you wish.
  • Cut the squash in half lengthwise and remove the seeds. Place it in a microwaveable dish with approximately 1/4 cup water in the bottom of the dish. Cover with plastic wrap. Depending on the size of the squash, microwave it for 10-13 minutes until tender. Remove from microwave, let stand 5 minutes, then use a fork to separate the spaghetti squash into strands.
  • Place 1 cup of squash on a plate and spoon sauce over it. Top each serving with Kraft Shredded Cheddar Cheese.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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

MEXICAN-INSPIRED SPAGHETTI SQUASH



Mexican-Inspired Spaghetti Squash image

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     Spaghetti Squash Recipes

Time 1h15m

Yield 8

Number Of Ingredients 17

1 spaghetti squash
½ teaspoon olive oil, or as needed
salt and ground black pepper to taste
1 tablespoon olive oil
½ sweet yellow onion, chopped
½ yellow bell pepper, chopped
1 clove garlic, minced, or more to taste
nonstick cooking spray
1 (14 ounce) can black beans, rinsed and drained
¾ cup shredded Mexican cheese blend, divided
¼ cup fresh cilantro, chopped
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
2 Roma tomatoes, chopped
1 avocado, diced, or more to taste
1 (4 ounce) can sliced black olives

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

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