Crock Pot Mexican Spaghetti Squash Recipes
SLOW COOKER SPAGHETTI SQUASH
If you're looking for a healthy alternative to noodles for spaghetti, spaghetti squash is a delicious alternative. This also makes for a delicious side. Serve with spaghetti sauce or season with salt and pepper.
Provided by andreakrieger
Categories Side Dish Vegetables Squash
Time 4h20m
Yield 4
Number Of Ingredients 2
Steps:
- Prick outside of squash 10 to 15 times and place in a slow cooker crock. Pour water into crock.
- Cook on Low 4 to 6 hours. Remove squash to a cutting board until cool to the touch, 15 to 30 minutes.
- Halve the squash lengthwise. Scoop seeds from the cavity and discard them. Shred flesh from the skin with a fork to make strands.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 12.1 g, Fat 1 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 32.4 mg
TEX-MEX SPAGHETTI (CROCK POT SERVED)
When I lived in Dallas, we often had potluck Tex-Mex dinners, altho not real potluck in the true sense as the menu was almost always the same. There was an appy (queso or 7-layer dip w/tortillas), guacamole was a must & dessert was a flan or sopaipilla. I always made the main course - Mexican Spaghetti w/a "med heat level", which was begun at the stove that afternoon & assembled in my crock pot to stay warm & serve easily that evening. The "heat level" is controlled by the picante sauce you use, but can be raised or lowered by adding spices to suit your taste preferences or using mild picante sauce. This is easily halved for a family meal. Enjoy!
Provided by twissis
Categories Spaghetti
Time 50m
Yield 10 1 1/2 cup servings, 10 serving(s)
Number Of Ingredients 9
Steps:
- Saute ground beef & onions together till meat no longer shows any pink color & the onions are translucent. Drain of any rendered fat & transfer to crock pot.
- Break uncooked spaghetti by hand in approx 3 in segments, prepare per pkg directions, add to crock pot & stir (You're done at the stove!).
- Add Pace Picante Sauce & drained Mexican corn.
- Add drained tomatoes & set aside the liquid for possible later use. (Note: If using whole tomatoes, halve or quarter them w/a kitchen knife to release & drain their liquid).
- Add sliced black olives. Fold in shredded Monterrey Jack & cheddar cheese & stir gently to mix well.
- The spaghetti is ready to be served when the cheese has melted, but can be kept warm on Low in the crock pot for up to 3 hours If you do that, stir the spaghetti gently once ea hr & ck for a continued & acceptable level of moisture. If it appears to need moisture, use the reserved liquid from the tomatoes as needed.
- When time to serve dinner, set out the crock pot for your family or guests to help themselves & put a dish of sour cream close by (garnish w/fresh chives).
- NOTE: Want a great quesadilla?! Use the same ingredients in appropriate quantity (minus the pasta) & strain the liquid off the picante sauce. Too yummy!
Nutrition Facts : Calories 525.9, Fat 27.9, SaturatedFat 12.6, Cholesterol 94.6, Sodium 835.8, Carbohydrate 37.6, Fiber 3.4, Sugar 3.9, Protein 31.6
CROCK POT MEXICAN SPAGHETTI SQUASH
Healthy veggie combo using spagetti squash A healthy combo I put toghther with what was on hand and what I was hungry for.
Provided by VO714
Categories One Dish Meal
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Layer in the crockpot:.
- 1/2 of the beans, corn, jalapenos,tomatoes.
- 1/4 of the grains1/4 of the grill seasoning.
- 1/2 of the squash, mushrooms, onions, salsa.
- Continue layering till done.
- Gently pour broth around the edges till you see it coming up the side.
- Cook on high for 4 - 5 hours, low for 7 - 8 hours.
- Options:.
- Add other vegetables.
- Add a layer of soy cheese.
- Add southwestern seasoning instead of grill seasoning.
Nutrition Facts : Calories 132.7, Fat 1.1, SaturatedFat 0.2, Sodium 212, Carbohydrate 27.1, Fiber 5.8, Sugar 3.7, Protein 6.4
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- With a small, sharp knife, poke several holes all over the outside of the squash. These will act as air vents.
- Cover the slow cooker. For a 3- to 4-pound squash, cook on high for 3 to 4 hours or low for 5 to 6 hours. Add 1 hour (on high) or 1 1/2 hours (on low) for a squash that is 5 pounds or more. All slow cookers are different, so your cooking time may vary depending upon your model.
- Check for doneness: firmly and quickly poke the squash with your finger (be careful, it's hot!). If the squash dents easily, it's done (it should not be mushy). See photo above for a visual.
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