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
SPAGHETTI SQUASH STIR FRY RECIPE BY TASTY
Here's what you need: spaghetti squash, canola oil, kosher salt, cornstarch, cold water, garlic, fresh ginger, red pepper flakes, soy sauce, honey, sesame oil, rice vinegar, water, canola oil, garlic, boneless, skinless chicken breast, red pepper flakes, kosher salt, red bell peppers, broccoli, water, carrots, snow pea, scallion
Provided by Tikeyah Whittle
Categories Dinner
Time 1h15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 400°F (200°C).
- Place the squash halves, cut-side up, on a baking sheet. Coat the exposed flesh with the canola oil, then sprinkle with ¼ teaspoon salt. Flip over so the cut side is down, then bake for 40-50 minutes, until the squash is just barely tender when pierced with a fork. Remove from the oven and let cool slightly.
- Line a baking sheet with 2 clean kitchen towels.
- Use a fork to scrape out the "spaghetti" strands from the squash onto the prepared baking sheet and season with the remaining ¼ teaspoon salt, tossing to distribute. Let cool for 30 minutes. The spaghetti squash can be made ahead and stored in the refrigerator in an airtight container for up to 2 days. If using from the cold, remove the squash from the refrigerator 30 minutes before cooking.
- While the squash is cooling, make the sauce: In a medium bowl, whisk together the cornstarch and cold water until smooth. Grate the garlic on a microplane directly into the bowl. Add the ginger, red pepper flakes, soy sauce, honey, sesame oil, and rice vinegar and stir to incorporate. Whisk in the water until smooth.
- Make the stir fry: Heat 1 tablespoon canola oil in a 12-inch skillet or wok over medium-high heat. Add 1 clove of garlic and stir for about 30 seconds, until fragrant. Add the chicken, ⅛ teaspoon red pepper flakes, and ½ teaspoon salt and stir to coat. Cook the chicken for 6-8 minutes, letting it brown without stirring, until no pink remains and the chicken is cooked through. Transfer the chicken to a plate or bowl.
- Reduce the heat to medium. Without wiping out the pan, add the remaining tablespoon canola oil, remaining garlic clove, and remaining ⅛ teaspoon red pepper flakes and cook for 30 seconds, until fragrant. Add the bell peppers and broccoli, stir to coat, then deglaze the pan with the water, scraping up all the browned bits stuck to the bottom of the pan. Cook, stirring occasionally, until the broccoli is starting to soften, 8-10 minutes.
- Add the carrots and cook for another 2 minutes, then add the snow peas and season with a pinch of salt. Cook for another 2-3 minutes, until all of the vegetables are tender. Transfer the vegetables to the plate with the chicken.
- Roll up the spaghetti squash in the kitchen towels and wring to squeeze as much water as possible.
- Add 2 tablespoons of sauce to the pan and let come to a simmer, then add the spaghetti squash and stir constantly until heated through, 1-2 minutes. Divide the squash among serving bowls.
- Pour the remaining sauce into the pan and let simmer for about 1 minute, until thickened. Return the chicken and vegetables to the pan and toss to coat evenly in the sauce and heat everything through, 2-3 minutes. Divide among the bowls atop the squash. Garnish each bowl with thinly sliced scallions. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 497 calories, Carbohydrate 36 grams, Fat 22 grams, Fiber 7 grams, Protein 41 grams, Sugar 18 grams
SPAGHETTI SQUASH STIR-FRY
This is a great way to use this healthy squash. Chef's note 9/13: I just changed it up and it worked perfectly. I used the squash as directed and added more carrots (I didn't have bell peppers). I used the broth and soy sauce as well as a heaping tablespoon of spicy black bean sauce. It was so tasty, I put it under a chicken and broccoli stir fry and I didn't need any rice.
Provided by CaliforniaJan
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Pierce the squash with the tip of a sharp knife in several places; place on a paper plate and microwave on high 20 minutes, until just softened, turning once during cooking. Let stand 5 minutes to cool. Cut the squash in half lengthwise and remove the seeds. Using a fork, scoop out the pulp. Measure out 6 cups of squash (reserving any remaining squash for another use).
- Spray a large nonstick skillet or wok with nonstick spray; heat. Add the vegetables and cook, stirring as needed, until tender-crisp, 7 - 8 minutes.
- Stir in the spaghetti squash, broth, soy sauce, basil and black pepper; cook until heated through, about 2 minutes. Serve, sprinkled with cheese.
Nutrition Facts : Calories 58.8, Fat 1.3, SaturatedFat 0.6, Cholesterol 2.8, Sodium 319.2, Carbohydrate 9.8, Fiber 2, Sugar 3.6, Protein 2.9
SPAGHETTI SQUASH STIR FRY
Spaghetti Squash has become one of my new favorites.... So many variations to this recipe. I will add carrots, and cauliflower. Asparagus in place of broccoli. I don't actually measure the ingredients, all are estimated.
Provided by Iris Bonanno
Categories Other Main Dishes
Time 50m
Number Of Ingredients 9
Steps:
- 1. Cut squash in half, remove seeds. Pierce skin with fork. Place in microwave safe bowl.. Add about 1/2 cup water. Cook for 10 minutes are until tender.
- 2. Allow squash to cool. Remove squash from peeling, using a fork to make strands.--(Looks like spaghetti pasta) set aside. Steam Broccoli until tender but still has a little crunch.
- 3. Chop peppers, garlic, onions & mushrooms. In large skillet add olive oil and butter. Saute mushrooms, onion, peppers and garlic until soft. Add broccoli and stir until combined.... Turn off heat, add squash. Top with parmesan cheese.
SPAGHETTI SQUASH & PORK STIR FRY
This is a healthy alternative to LoMein and so tasty. I was skeptical when I first made this recipe because there is so little to it but it really has great flavor and is very easy to make. The dish comes together very quickly and the squash could be baked the day ahead to save time on a busy weeknight. From Sept/Oct. Eating Well magazine
Provided by DDW7976
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut squash in half.
- Scoop out and discard seeds.
- Place each half, cut side down, on a baking sheet.
- Bake at 350 degrees until tender - about 1 hour.
- Let cool for 10 minutes and then shred the flesh with a fork into a bowl.
- Discard the shell.
- Slice pork into thin rounds and then cut each round into matchsticks.
- Heat a large wok over medium -high heat.
- Swirl in sesame oil, then add scallions, garlic, ginger and salt stirring until fragrant, about 30 seconds.
- Add the pork.
- Cook stirring constantly until just cooked through, 2-3 minutes.
- Add the squash threads and cook stirring for 1 minute.
- Add soy sauce, rice vinegar and chili sauce.
- Cook stirring constantly, until aromatic, about 30 seconds.
- Enjoy!
Nutrition Facts : Calories 294.5, Fat 10.4, SaturatedFat 2.9, Cholesterol 74.8, Sodium 910.3, Carbohydrate 26.2, Fiber 0.6, Sugar 0.6, Protein 26.9
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