Best 7 Mexican Inspired Spaghetti Squash Recipes

VEGETABLE SPAGHETTI SQUASH RECIPE (MEXICAN-STYLE)

Steps:

• Heat oven to 425F/218C. Line baking sheet with foil or parchment paper for easy clean up.
• COOK SPAGHETTI SQUASH and MAKE 'SPAGHETTI': Pierce squash a few times with a knife. Microwave on high from 5-7 minutes. Timing will depend on size of your squash. Remove from microwave to cutting board. Let cool a bit or use towel to protect fingers (it's hot!). Scrape out seeds and discard. Cut squash lengthwise. Brush with oil and sprinkle with salt and pepper. Place both halves, cut side down, on pan. Roast for 25-40 minutes or until squash is fork tender and easily pierced with a knife. Turn over squash, cut side up. Using a fork, rake squash to create spaghetti-like strands. Note 2.
• MAKE MEXICAN SAUCE: While squash is roasting, heat oil in large saute pan or skillet to medium-high heat. Add onions and peppers and cook for a 5 minutes until tender. Stir in garlic for 30 seconds. Reduce heat to medium heat. Add chopped tomatoes, beans, corn, cumin, oregano and chili powder. Stir and cook for 5-6 minutes until tomatoes break down. Taste and add salt and pepper to taste. Sprinkle on cheese, turn heat to low, cover and cook for 3 minutes to allow cheese to melt. If you don't have a cover, use tinfoil as a cover or just stir the cheese directly into the mixture.
• ASSEMBLE: Place cooked spaghetti squash strands on a serving plate. Scoop out sauce with cheese from skillet and place on top (I use a spatula). Sprinkle with cilantro or chopped green onions if desired and serve. Alternatively, make individual servings with squash and a scoop of sauce on top.

MEXICAN-INSPIRED SPAGHETTI SQUASH

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.

MEXICAN SPAGHETTI SQUASH CASSEROLE

Steps:

• Pierce the spaghetti squash all over with a knife.
• Put in microwave for 10 minutes (or until skin is soft to the touch).
• Remove squash and let cool (however long you want).
• Cut squash in half and remove the seeds.
• Use a fork to scrape the insides into a large bowl.
• Add all other ingredients to the squash and stir together.
• Put in casserole and top with cheese.
• Bake in 350 degree oven for 30 minutes, or until cheese bubbles.
• Let sit for a few minutes before serving.

MEXICAN SPAGHETTI SQUASH STIR FRY

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.

SPAGHETTI SQUASH MEXICAN-STYLE

Steps:

• In a large skillet, cook the turkey, onion, pepper, and garlic until vegetables are tender. Drain fat.
• Stir in the sloppy joe sauce, water, corn, beans, chili power, cumin, and oregano. Let the sauce simmer while you prepare the squash or longer if you wish.
• Cut the squash in half lengthwise and remove the seeds. Place it in a microwaveable dish with approximately 1/4 cup water in the bottom of the dish. Cover with plastic wrap. Depending on the size of the squash, microwave it for 10-13 minutes until tender. Remove from microwave, let stand 5 minutes, then use a fork to separate the spaghetti squash into strands.
• Place 1 cup of squash on a plate and spoon sauce over it. Top each serving with Kraft Shredded Cheddar Cheese.

MEXICAN SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 375°F.
• Cut squash in half lengthwise and remove and discard seeds.
• Place squash, cut side down, in 9x13 baking pan. Fill pan with 1/2 in of water.
• Bake 45 minutes or until skin pierces easily with fork and squash strands can be scraped out easily. Set squash aside to cool and leave oven on at 375.
• In a large pan, cook beef and onions over medium heat until beef is no longer pink.
• Add garlic and coriander and cook for 2 minutes.
• Add taco seasoning and 3/4 cup water and bring to a boil. Reduce heat to simmer and add salsa, black beans and corn. Cook 5 minutes.
• Turn off heat on stove and add the lime, 1/2 cup of the cilantro and all of the cheese. Mix well.
• Taste mixture and add salt and pepper as desired.
• Using a fork, remove spaghetti-like strands from the squash and place strands in the meat mixture. Toss well.
• Rinse baking pan used to cook squash, dry and spray with nonstick cooking spray.
• Add mixture to casserole and sprinkle with tortilla chips.
• Bake for 20 minutes.
• Serve with sour cream and remaining 1/4 cup of chopped cilantro.

MEXICAN-INSPIRED SPAGHETTI SQUASH

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.