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
ROASTED SPAGHETTI SQUASH
Roasted spaghetti squash instead of spaghetti noodles! Top with the favorite sauce of your choice.
Provided by clare
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
- Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 15.8 g, Cholesterol 2.2 mg, Fat 8.8 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 367.5 mg
ROASTED MEXICAN SPAGHETTI SQUASH
Provided by Nicole ~ Cooking for Keeps
Time 1h7m
Yield Serves 2 as a side, 1 for an entree
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Drizzle olive oil over squash, sprinkle with salt and pepper. Place cut-side down on a rimmed baking sheet. Bake for 40 minutes or until you can pierce the squash easily with a fork.
- Use a fork to gently remove the "spaghetti" strands from the inside of the squash, try to retain the shape of the skin, you will be putting the squash back in. You should have about 2½ cups of squash. Transfer to a medium bowl.
- Add diced tomatoes, black beans, chili powder, cumin and salt to the squash. Toss until combined. Transfer squash mixture back to skin and sprinkle with cheese. Place back in the oven until the cheese is melted and the mixture is hot, about 15 minutes.
MEXICAN ROASTED DELICATA SQUASH BOWLS
Mexican Roasted Delicata Squash Bowls are healthy and vegan, but most importantly, they're so incredibly flavorful!
Provided by Whitney Bond
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F.
- Slice the squash in half lengthwise, through the middle, use a fork to remove the seeds from the middle of the squash.
- Slice the squash into ½ inch strips.
- Toss the slices of delicata squash, minced garlic and sliced jalapenos with the olive oil and taco seasoning.
- Spread in an even layer on a baking sheet.
- Place in the oven for 20 minutes.
- Divide the cooked quinoa between two bowls.
- Top with the roasted squash, mixed baby greens, sliced avocado, red onion and fresh cilantro.
- Drizzle with creamy chipotle sauce.
Nutrition Facts : Calories 601 kcal, Carbohydrate 72 g, Protein 13 g, Fat 32 g, SaturatedFat 5 g, Sodium 362 mg, Fiber 14 g, Sugar 9 g, ServingSize 1 serving
ZESTY LOW CARB MEXICAN MUSHROOM BAKED SPAGHETTI SQUASH
Healthy low carb spaghetti squash baked & stuffed with zesty Mexican mushroom salsa, roasted salsa verde, red onions, and cilantro gives this dish delicious flavors! It is vegan, gluten-free and low carb, catering to most diets.
Provided by Danielle Fahrenkrug
Categories Dinner Entree Main Dish
Time 35m
Number Of Ingredients 7
Steps:
- Cook the spaghetti squash ahead of time in the oven or cook in the microwave:
- Microwave: Poke the spaghetti squash with a knife. Cook in the microwave on high for 12-15 minutes until soft in the center. Let cool enough to handle. Slice in half and scoop out and discard the seeds. Using a fork "fluff" the inside of the squash to resemble noodles.
- Roast in the oven: Slice the squash in half and scoop out and discard the seeds. Drizzle with olive oil and flip each half over on a baking pan so the flat side is facing down. Pour a dash of water on the baking sheet. Roast at 400 Degrees F for 35-45 minutes until it is soft when poked with a fork. Let the spaghetti squash cool slightly before handling and flip over and with a fork "fluff" and scrape gently out the noodles.
- Preheat the oven to 350 Degrees F.
- Add 1/2 - 1 jar of BLENDABELLA mushroom sauce to each half cooked spaghetti squash. Use half a jar for less spicy and a full jar to each half for a spicier dish. Top each half with 1/2 cup of shredded cheese or blend it together inside.
- Bake for 5-10 minutes until the cheese is melted. Garnish and serve with fresh salsa verde or red salsa, cilantro, red or green onions before serving. Optional to add a squeeze of fresh lime.
Nutrition Facts : Calories 158 kcal, Carbohydrate 17 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 216 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
VEGETARIAN STUFFED SQUASH
This Mexican Stuffed Squash recipe combines roasted spaghetti squash with black bean corn relish & avocado dressing for a simple vegan & gluten free meal!
Provided by Whitney Bond
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F.
- Slice the spaghetti squash in half lengthwise, remove the seeds and brush each side with 1 tbsp olive oil, sprinkle app. ¼ tsp of salt and pepper between both sides.
- Turn the squash over and place cut side down on a baking sheet and roast in the oven for 45 minutes.
- While the squash is roasting, prepare the relish and avocado cream sauce.
- To prepare the relish, remove the kernels from the ears of corn and place in a large mixing bowl with the drained and rinsed black beans, tomatoes, red onion, cilantro, mini peppers and jalapeño.
- Squeeze the lime juice over the relish, then add the cumin, ¼ tsp salt and ¼ tsp black pepper, mix well.
- To prepare the avocado sauce, remove the avocado from the skin and discard the seed.
- Place the avocado in a blender or food processor with the lime juice and cilantro, blend until smooth. If you desire a thinner consistency to the sauce, add a tablespoon of water, one at a time, until you've reached your desired consistency.
- Remove the squash from the oven and use a fork to fluff the squash inside it's shell.
- Fill with the relish and drizzle with the avocado cream sauce.
Nutrition Facts : ServingSize 2 g, Calories 849 kcal, Carbohydrate 99 g, Protein 22 g, Fat 47 g, SaturatedFat 6 g, Sodium 1536 mg, Fiber 38 g, Sugar 20 g
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
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