Beef And Black Bean Spaghetti Squash Recipes

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.

Steps:

• Halve the spaghetti squash lengthwise and remove the seeds. Put the squash in a large microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap and poke a hole in the plastic to vent. Microwave until just tender, 15 to 17 minutes. Uncover and let cool slightly. Scrape the flesh into strands with a fork. Transfer to a colander and season with salt and pepper. Let sit in the colander.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, garlic and a big pinch of salt; cook, stirring frequently, until the onion is softened, about 5 minutes. Increase the heat to high and add the beef; season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the tomato paste and cumin; cook until slightly darkened, about 2 minutes. Add the tomatoes, raisins and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook until the sauce is thickened, about 8 minutes. Stir in the olives and half the cilantro. Season with salt and pepper.
• Press down gently on the spaghetti squash to remove any excess liquid, then divide among plates. Top with the beef mixture and the remaining cilantro.

Steps:

• Cut squash in halve lengthwise; scoop out seeds and discard. Place squash face down in a 9" pie plate filled with about ½" water. The squash will not fit exactly but will overlap on each side. Microwave 8 minutes or until al dente. Let cool. Using a fork, scrape the squash into their natural strands and transfer to a large bowl. Toss with ½-tablespoon extra virgin olive oil and 2-ounces crumbled feta cheese. Set aside.
• In a large skillet, heat the remaining 1-tablespoon oil over medium-low heat. Stir in the carrot and celery. Cover and sauté 3 minutes, stirring once. Add zucchini. Combine well with carrot and celery. Sprinkle with basil, salt and pepper. Sauté covered about 2 minutes. Stir in black beans and red wine. Simmer uncovered until most of red wine has reduced. Pour Ragú sauce into vegetables and beans along with chopped cilantro and optional hot sauce. Simmer about 10 minutes until vegetables are tender and sauce smells fragrant.
• Spray a 2½-quart baking/serving dish with olive oil spray. Layer ½ of the spaghetti squash over the bottom. Pour ½ of the Ragu sauce over the squash. Spread another layer with remaining squash. Add remaining Ragu sauce on top, letting some of the spaghetti squash around the edges peak through. Bake in 350?F oven about 15 minutes until nicely heated through. Remove from oven. Sprinkle with remaining 1-ounce feta cheese and cilantro leaves. Place avocado slices across the top in a decorative pattern. Serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
• Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
• Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
• Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

Steps:

• Roast squash in a 375°F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.
• For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.
• Fill squash halves with filling, mounding mixture in the center.