Southwestern Spaghetti Squash Recipes

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SOUTHWEST SPAGHETTI SQUASH CASSEROLE



Southwest Spaghetti Squash Casserole image

Provided by Danae

Categories     Dinners

Time 40m

Number Of Ingredients 14

1 spaghetti squash, roasted and flesh scraped out with a fork into spaghetti-like strands
2 teaspoons olive oil
1/4 cup finely chopped green onions
1 jalapeño, seeds removed and finely chopped
3/4 cup black beans (canned), rinsed and drained
1/2 cup frozen corn, defrosted
1/2 pound boneless skinless chicken breasts, cooked and shredded
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon granulated garlic
Kosher salt and fresh ground black pepper to taste
1 cup red enchilada sauce
1/2 cup shredded Monterey Jack cheese
Chopped tomatoes, cilantro and green onions for toppings (optional)

Steps:

  • Preheat oven to 375° F.
  • In a large oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the green onion and jalapeño. Sauté for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.
  • Add in the spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro and green onions if desired.

Nutrition Facts : Calories 386 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 10 grams fat, Fiber 9 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 862 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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

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

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

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     Squash Side Dishes

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 STUFFED SPAGHETTI SQUASH



Southwestern Stuffed Spaghetti Squash image

Try Southwestern Stuffed Spaghetti Squash if you are looking for a pasta alternative. Southwestern Stuffed Spaghetti Squash is filled with flavor.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 4 servings

Number Of Ingredients 6

1 spaghetti squash (2 lb.)
2 green onions
1 can (15.5 oz.) black beans, rinsed
1/2 cup frozen corn
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

Steps:

  • Pierce squash in several places with fork or sharp knife; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min. Cool slightly.
  • Heat oven to 375°F. Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash into strands; place strands in large bowl. Place squash shells, cut sides up, in shallow baking dish.
  • Slice onions, keeping white and green pieces separated. Add white onion slices to squash strands in bowl along with the beans, corn, salsa and half the cheese; mix lightly. Spoon into squash shells; top with remaining cheese.
  • Bake 15 min. or until filling is heated through and cheese is melted. Sprinkle with green onion pieces.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 680 mg, Carbohydrate 31 g, Fiber 9 g, Sugar 7 g, Protein 12 g

SOUTHWESTERN SPAGHETTI CASSEROLE



Southwestern Spaghetti Casserole image

A close friend made this Mexican-Italian bake for me almost 20 years ago, and I've prepared it regularly ever since. It comes together in a snap because it relies largely on convenient ingredients I keep on hand. We like it with a loaf of crusty bread. -Rose Turner Minnick, Christiansburg, Virginia

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

12 ounces uncooked spaghetti
1-1/2 pounds ground beef
1 small onion, chopped
1 envelope taco seasoning
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups shredded cheddar cheese
Shredded lettuce, diced tomatoes, sour cream, salsa and picante sauce

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. , Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture., Transfer to a greased 13x9-in. or 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 25-30 minutes. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.

Nutrition Facts : Calories 591 calories, Fat 27g fat (11g saturated fat), Cholesterol 114mg cholesterol, Sodium 1130mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.

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