SOUTHWESTERN SPAGHETTI
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
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
SOUTHWEST SPAGHETTI SQUASH CASSEROLE
Today was my first time trying spaghetti squash and I was not disappointed. This is a super tasty low calorie meal. Hope you enjoy!
Provided by Diane Atherton
Categories Beef
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 375 degrees. Grease a 9x9" baking dish for the casserole. Use a different pan for baking the squash.
- 2. With sharp knife slice top out of squash. Stand squash flat on the cut side. Slice squash in half. NOTE: this squash was not easy to cut, pretty tough skin.
- 3. Scoop out the seed and membrane.
- 4. Brush inside of each half with oil; sprinkle with salt an pepper. Place cut sides down in baking pan.
- 5. Bake for about 40 minutes or until squash is fork tender.
- 6. Remove from oven; let cool for about 10 minutes or until cool enough to handle.
- 7. REDUCE oven heat to 350 degrees.
- 8. Using a fork, scrape out the spaghetti squash. Place in bottom of prepared baking dish. Sprinkle with salt and pepper and a small amount of the taco seasoning; toss. Spread squash evenly over bottom of baking dish.
- 9. In large skillet over medium heat, cook meat, onion, pepper, and garlic until meat is cooked. Add taco seasoning and add salt and pepper to taste. Add pepper flakes for a little more heat. Stir in refried beans and black beans. Remove from heat.
- 10. Layer beef mixture over squash.
- 11. Drain some of the liquid from Rotel tomatoes. Spread tomatoes evenly over top of meat layer using about 2 tbsp. of the liquid.
- 12. Bake for 40 minutes or until bubbly. Remove from oven; sprinkle cheese evenly over top. Return to oven and bake a few more minutes until cheese has melted.
SOUTHWEST SPAGHETTI SQUASH
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
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
SOUTHWESTERN STUFFED SPAGHETTI SQUASH
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
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
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