Southwest Spaghetti Squash Recipes

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SOUTHWESTERN SPAGHETTI SQUASH



Southwestern Spaghetti Squash image

A great fall or winter side dish, this also can be served as a vegetarian main course.

Provided by RR

Categories     Side Dish     Vegetables     Squash

Time 1h20m

Yield 4

Number Of Ingredients 10

1 spaghetti squash, halved and seeded
1 tablespoon olive oil
1 (15 ounce) can black beans, rinsed and drained
2 tomatoes, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon red wine vinegar
¼ cup chopped fresh cilantro
salt and pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place squash halves in a shallow baking pan with about 1 inch of water.
  • Bake squash in the preheated oven until soft, about 1 hour.
  • Scrape flesh of squash from the rind using a fork and place in a large serving bowl.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir the black beans, tomatoes, bell pepper, and garlic in the hot oil until the vegetables are soft and the liquid has reduced, about 10 minutes; pour into the bowl with the squash; toss to combine. Add 1 tablespoon olive oil, the vinegar, and cilantro and toss again. Season with salt and pepper to serve.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 16.5 g, Fat 7.9 g, Fiber 1.3 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 35.3 mg, Sugar 2.4 g

SOUTHWESTERN SPAGHETTI



Southwestern Spaghetti image

Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. -Beth Coffee, Hartford City, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 10

3/4 pound lean ground beef (90% lean)
2-1/4 cups water
1 can (15 ounces) tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1 package (7 ounces) thin spaghetti, broken into thirds
1 pound zucchini (about 4 small), cut into chunks
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and set aside. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, cumin and salt; bring to a boil. Stir in spaghetti; return to a boil. , Boil for 6 minutes., Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in beef and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 340 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 600mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

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

SOUTHWEST SPAGHETTI SQUASH CASSEROLE



Southwest Spaghetti Squash Casserole image

Today was my first time trying spaghetti squash and I was not disappointed. This is a super tasty low calorie meal. Hope you enjoy!

Provided by Diane Atherton

Categories     Beef

Time 1h30m

Number Of Ingredients 13

1 spaghetti squash, cooked and shredded
1 lb extra lean ground beef (or ground chicken, turkey or pork)
1 small onion, chopped
1 medium bell pepper, chopped
3 tsp garlic, minced
1/2 Tbsp taco seasoning
salt and pepper to taste
1/4 tsp red pepper flakes, optional
1/2 c refried beans (i used fat free)
1 (14-oz) can black bean, drained and rinsed
1 (10-oz) can tomatoes with chili peppers (rotel) original, mild or hot
1 c cheddar cheese, shredded
additional salt, pepper and taco seasoning for squash

Steps:

  • 1. Preheat oven to 375 degrees. Grease a 9x9" baking dish for the casserole. Use a different pan for baking the squash.
  • 2. With sharp knife slice top out of squash. Stand squash flat on the cut side. Slice squash in half. NOTE: this squash was not easy to cut, pretty tough skin.
  • 3. Scoop out the seed and membrane.
  • 4. Brush inside of each half with oil; sprinkle with salt an pepper. Place cut sides down in baking pan.
  • 5. Bake for about 40 minutes or until squash is fork tender.
  • 6. Remove from oven; let cool for about 10 minutes or until cool enough to handle.
  • 7. REDUCE oven heat to 350 degrees.
  • 8. Using a fork, scrape out the spaghetti squash. Place in bottom of prepared baking dish. Sprinkle with salt and pepper and a small amount of the taco seasoning; toss. Spread squash evenly over bottom of baking dish.
  • 9. In large skillet over medium heat, cook meat, onion, pepper, and garlic until meat is cooked. Add taco seasoning and add salt and pepper to taste. Add pepper flakes for a little more heat. Stir in refried beans and black beans. Remove from heat.
  • 10. Layer beef mixture over squash.
  • 11. Drain some of the liquid from Rotel tomatoes. Spread tomatoes evenly over top of meat layer using about 2 tbsp. of the liquid.
  • 12. Bake for 40 minutes or until bubbly. Remove from oven; sprinkle cheese evenly over top. Return to oven and bake a few more minutes until cheese has melted.

SOUTHWEST SPAGHETTI SQUASH CASSEROLE



Southwest Spaghetti Squash Casserole image

Spaghetti with a twist! Great way to get all your veggies in one meal and enjoy them, too!

Provided by HoneeBee

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h25m

Yield 4

Number Of Ingredients 9

1 serving cooking spray (such as Pam®)
1 (2 pound) spaghetti squash, halved and seeded
1 (15 ounce) can Mexican-style diced tomatoes, undrained
1 (15 ounce) can black beans, rinsed and drained
¾ cup shredded reduced-fat Monterey Jack cheese
¼ cup minced fresh cilantro
1 teaspoon ground cumin
¼ teaspoon garlic salt
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • Place spaghetti squash, cut-side down, on the baking sheet.
  • Bake squash in the preheated oven until skin can easily be pierced with a fork and insides are tender, 30 to 40 minutes. Remove from the oven (leave oven on) and allow to rest until cool enough to handle, about 10 minutes. Scrape out flesh with a fork and transfer to a large bowl; discard skins.
  • Spray a 1 1/2 quart casserole dish with cooking spray.
  • Add undrained tomatoes, black beans, 1/2 cup Monterey Jack cheese, cilantro, cumin, garlic salt, and pepper to the spaghetti squash; stir well to combine. Spoon into the prepared dish and sprinkle with remaining Monterey Jack cheese.
  • Bake, uncovered, until heated through, 30 to 35 minutes. Serve immediately.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 38.3 g, Cholesterol 15.1 mg, Fat 6.4 g, Fiber 8.6 g, Protein 14.1 g, SaturatedFat 3 g, Sodium 1170.7 mg

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Top Asked Questions

What is southwestern Spaghetti squash?
Southwestern Spaghetti Squash stuffed with chopped chicken, black beans, tomatoes, corn, green chilies, green bell pepper, spaghetti squash flesh, and topped and broiled with shredded Cheddar on top! All of this spiced up with Southwestern spices.
What is the best way to cook spaghetti squash?
Scrape out flesh with a fork and transfer to a large bowl; discard skins. Spray a 1 1/2 quart casserole dish with cooking spray. Add undrained tomatoes, black beans, 1/2 cup Monterey Jack cheese, cilantro, cumin, garlic salt, and pepper to the spaghetti squash; stir well to combine.
How do you cook spaghetti squash with Monterey jack cheese?
Add undrained tomatoes, black beans, 1/2 cup Monterey Jack cheese, cilantro, cumin, garlic salt, and pepper to the spaghetti squash; stir well to combine. Spoon into the prepared dish and sprinkle with remaining Monterey Jack cheese. Bake, uncovered, until heated through, 30 to 35 minutes. Serve immediately.
Is Spaghetti squash casserole gluten-free?
Southwest Spaghetti Squash Casserole is loaded with chicken, black beans, corn, enchilada sauce and topped with gooey melted cheese! A delicious and easy to make casserole that’s gluten-free and a lower carb alternative to pasta or rice. It’s been a minute since I made a new recipe using spaghetti squash or even eaten it.

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