MEXICAN SPAGHETTI SQUASH STIR FRY
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
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
MEXICAN SPAGHETTI SQUASH
Make and share this Mexican Spaghetti Squash recipe from Food.com.
Provided by Kim A. Heaphy
Categories Mexican
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut squash in half and remove seeds. Spray with olive oil and sprinkle with salt. Turn cut-side down onto a greased cookie sheet and bake at 400 F for 40 minutes or until tender.
- Meanwhile, place ground turkey, onion and garlic in a pan and sauté until meat is cooked. Drain any excess fat. Add seasoning and mix together. Add corn, tomatoes and black beans and mix well.
- Remove squash from oven and loosen strands. Add 1/2 meat mixture to each half of the squash and mix. Sprinkle cheese on top and place under broiler until cheese is melted. Serve immediate with or without salsa and/or sour cream.
Nutrition Facts : Calories 741.5, Fat 21.8, SaturatedFat 6.9, Cholesterol 130, Sodium 784.8, Carbohydrate 90.8, Fiber 18.9, Sugar 15.4, Protein 56.6
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
VEGAN SPAGHETTI SQUASH
An extremely tasty and healthy spaghetti squash dish that's vegetarian/vegan friendly and very customizable! I also used fresh ingredients but they can be substituted to save time. Enjoy with garlic bread.
Provided by yacqueli
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash halves, cut-sides down, in a large baking dish. Add about 3/4 inch water.
- Bake in the preheated oven until tender, about 45 minutes. Remove from the oven and turn cut-sides up; let cool for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
- Place asparagus, tomato and onion wedges, patty pan squash slices, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast vegetables in the oven for 45 minutes to 1 hour.
- While the vegetables are roasting, scrape the insides of the spaghetti squash with a fork to remove strands. Discard skins.
- Remove vegetables from the oven and pour vegetable juices into a large pot over medium heat. Add mushrooms and olives to the juices. Peel and discard the tomato skins, and chop onions into smaller pieces. Add all vegetables to the pot. Season with Italian seasoning and cayenne.
- Simmer, uncovered, for 15 minutes. Add spaghetti squash and mix until well combined. Simmer until heated through, 2 to 3 more minutes.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 29.2 g, Fat 6.9 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 82.9 mg, Sugar 3.9 g
SPAGHETTI SQUASH MEXICAN-STYLE
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
ROASTED VEGETABLES WITH SPAGHETTI SQUASH
This is a great fall dish. Roasted veggies sit on a bed of spaghetti squash and are topped with a little melted cheese. Note: vegetables can easily be substituted. I have made this many times with whatever is on hand. However, when I can, I try to use mostly root vegetables in yellow and orange colors.
Provided by Gila
Categories Side Dish Vegetables Sweet Potatoes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Coat a large baking sheet with cooking spray.
- Place spaghetti squash and acorn squash, cut sides down, on baking sheet. Place sweet potato on baking sheet.
- Bake until squash and sweet potato are tender when pierced by a fork, about 45 minutes.
- Turn oven down to 350 degrees (170 degrees C). Coat a 9x13 baking dish with cooking spray.
- Scrape strands from the spaghetti squash and place into prepared pan in an even layer.
- Cut sweet potato into bite-size chunks; place into a large bowl. Scoop bite-size chunks of flesh from the acorn squash; add to bowl. Stir baby carrots, diced onion, honey, cinnamon, salt, and black pepper into squash mixture and mix well. Transfer squash mixture to the baking pan and spread evenly over spaghetti squash. Sprinkle Cheddar cheese over the top.
- Bake at 350 degrees until cheese is bubbly and brown, about 45 minutes.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 49.5 g, Cholesterol 6 mg, Fat 3.4 g, Fiber 4.8 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 148.2 mg, Sugar 16.1 g
SPAGHETTI SQUASH PRIMAVERA
This is my version of a recipe that came with my weekly produce basket, which contained several of the ingredients in the recipe. I made a few changes to suit my tastes, and the results were delicious! It makes a great vegetarian main course, or a nice accompaniment to a meat entree.
Provided by Joanna Childs Mondragon
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish; cook in microwave on High for 12 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible.
- Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture; season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Sprinkle with the feta cheese and toss again to serve.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 15.9 g, Cholesterol 16.7 mg, Fat 9.5 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 3.6 g, Sodium 238.4 mg, Sugar 4.2 g
MEXICAN STYLE SQUASH MEDLEY
This is an old family recipe. We cooked it without measuring ingredients so I had to stop and weigh and measure in order to post it! Not hot spicy, but a different and flavorful way to cook summer produce and it is even better the next day (if it lasts that long).
Provided by 16Paws
Categories Corn
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large lidded skillet.
- Add squash, onion and garlic and saute until tender crisp.
- Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
- Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
- Uncover pan, sprinkle cheese on top. Serve after cheese melts.
- This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.
More about "vegetable spaghetti squash recipe mexican style"
MEXICAN-STYLE SPAGHETTI SQUASH - PLANT TRAINERS
From planttrainers.com
SPAGHETTI SQUASH RECIPES
From allrecipes.com
SPAGHETTI SQUASH WITH SAUTEED VEGGIES | THE COZY APRON
From thecozyapron.com
ONE-PAN MEXICAN-STYLE SPAGHETTI SQUASH CASSEROLE
From americastestkitchen.com
MEXICAN-STYLE SPAGHETTI SQUASH CASSEROLE | OREGONIAN RECIPES
From recipes.oregonlive.com
MEXICAN VEGAN STUFFED SQUASH RECIPE - WHITNEYBOND.COM
From whitneybond.com
MEXICAN SPAGHETTI SQUASH RECIPE? - COOKINGTOM DIET
From cookingtom.com
10 BEST SPAGHETTI SQUASH WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
MEXICAN SPAGHETTI SQUASH BOATS - THIS FARM GIRL COOKS
From thisfarmgirlcooks.com
10 BEST SPAGHETTI SQUASH WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
CLEAN EATING MEXICAN-STYLE STUFFED SPAGHETTI SQUASH RECIPE
From thegraciouspantry.com
SPAGHETTI SQUASH MEXICAN STYLE - EASY | SISTERS KNOW BEST
From sistersknowbest.com
SPAGHETTI SQUASH RECIPES | PINTEREST
From pinterest.ca
VEGETABLE SPAGHETTI SQUASH RECIPE (MEXICAN-STYLE)
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love