BEEF AND BLACK BEAN SPAGHETTI SQUASH
I've been working on developing healthier recipes that still taste fabulous-and keep me satisfied. This squash tossed with beef, beans and kale has so much flavor it's easy to forget it's good for you! -Charlotte Cravins, Opelousas, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Trim ends of squash and halve lengthwise; discard seeds. Place squash, cut side down, on a trivet insert in a 6-qt. electric pressure cooker. Add 1 cup water to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Set squash aside. , In a large skillet, crumble beef and cook with onion over medium heat until no longer pink, 4-6 minutes; drain. Add mustard, hot sauce and garlic; cook 1 minute more. Stir in black beans and kale; cook just until wilted, 2-3 minutes., Using a fork, separate strands of spaghetti squash; combine with meat mixture. Dollop servings with Greek yogurt.
Nutrition Facts : Calories 401 calories, Fat 12g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 314mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 13g fiber), Protein 26g protein.
BLACK BEAN- & QUESO-STUFFED SPAGHETTI SQUASH
Steps:
- Pierce squash several times with fork or sharp knife. Microwave on HIGH 10 min. or just until softened, turning after 5 min. Let stand 5 min.
- Meanwhile, microwave VELVEETA and tomatoes in microwaveable bowl 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
- Heat oven to 400ºF. Heat oil in medium skillet over medium-high heat. Add onions and peppers; cook, stirring frequently, 3 min. Add beans, corn, garlic powder and 1/2 the VELVEETA mixture; cook 5 min. or until heated through, stirring frequently. Remove from heat; set aside.
- Cut squash lengthwise in half; remove and discard seeds. Use fork to scrape insides of squash into strands; set aside. Place squash shells, cut sides up, on baking sheet; fill with bean mixture and squash strands.
- Bake 10 to 15 min. or until filling is heated through.
- Top with remaining VELVEETA mixture and cilantro. Cut each squash piece in half to serve.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 10 g
CHORIZO-STUFFED SPAGHETTI SQUASH
Baked spaghetti squash is topped with fire-roasted tomatoes, corn, black beans and a heart-healthy version of chorizo made with lean ground turkey instead of pork.
Provided by France C
Categories Trusted Brands: Recipes and Tips Hunt's
Time 2h
Yield 4
Number Of Ingredients 26
Steps:
- Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
- Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
- Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
- Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
- Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
- Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
- Fluff spaghetti squash strands with a fork, keeping them in the shells.
- Increase oven temperature to 400 degrees F (200 degrees C).
- Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.
Nutrition Facts : Calories 545.8 calories, Carbohydrate 62.5 g, Cholesterol 100 mg, Fat 16.2 g, Fiber 7.1 g, Protein 42.6 g, SaturatedFat 6.6 g, Sodium 1600.3 mg, Sugar 2.2 g
SPAGHETTI SQUASH & BLACK BEAN TACOS
Who knew that spaghetti squash could be so amazing stuffed inside tacos? This unique recipe is a whole new take on a classic! -Kayla Capper, Ojai, CA
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high 18-20 minutes or until tender., In a large skillet, heat oil over medium heat. Add corn; cook and stir 5-7 minutes or until lightly toasted., When squash is cool enough to handle, use a fork to separate strands; stir into skillet. Add black beans, salsa, onions, cilantro, pumpkin seeds, lime juice, garlic salt, cumin and salt; heat through. Serve with tortillas and, if desired, guacamole.
Nutrition Facts : Calories 228 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 346mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 8g fiber), Protein 7g protein.
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