BEEF PICADILLO WITH SPAGHETTI SQUASH
A celebrated dish throughout Latin America, this picadillo pairs well with the mild, nutty flavors of spaghetti squash, which stand in for the rice and beans typically served.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Halve the spaghetti squash lengthwise and remove the seeds. Put the squash in a large microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap and poke a hole in the plastic to vent. Microwave until just tender, 15 to 17 minutes. Uncover and let cool slightly. Scrape the flesh into strands with a fork. Transfer to a colander and season with salt and pepper. Let sit in the colander.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, garlic and a big pinch of salt; cook, stirring frequently, until the onion is softened, about 5 minutes. Increase the heat to high and add the beef; season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the tomato paste and cumin; cook until slightly darkened, about 2 minutes. Add the tomatoes, raisins and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook until the sauce is thickened, about 8 minutes. Stir in the olives and half the cilantro. Season with salt and pepper.
- Press down gently on the spaghetti squash to remove any excess liquid, then divide among plates. Top with the beef mixture and the remaining cilantro.
Nutrition Facts : Calories 450, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 77 milligrams, Sodium 998 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 25 grams, Sugar 16 grams
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.
BAKED SPAGHETTI SQUASH WITH BEEF AND VEGGIES
Baked spaghetti squash, peppers, and onions are mixed with beef and cheese in this delicious casserole.
Provided by ROBYN050501
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
- Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
- In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
- Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
- Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.8 g, Cholesterol 100.2 mg, Fat 26.4 g, Fiber 2.9 g, Protein 27.2 g, SaturatedFat 14.5 g, Sodium 590.3 mg, Sugar 6 g
WILD-RICE STUFFED SQUASH
Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
- Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
- Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
Nutrition Facts : Calories 463 g, Fat 17 g, Fiber 8 g, Protein 10 g
SPAGHETTI SQUASH W/ BEEF & WILD RICE
Make and share this Spaghetti Squash W/ Beef & Wild Rice recipe from Food.com.
Provided by JaneSays30
Categories Lamb/Sheep
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Cut spaghetti squash in half and place in baking dish, flesh side down. Add about 1/2" of water, bake for approximately 1 hour or until squash is tender.
- The rice takes about an hour to cook, so start it as soon as the squash goes in the oven.
- While the rice and squash are cooking, begin browning the meat in a large skillet.
- Add the celery, onion, and garlic.
- When the meat is completely cooked and vegetables are tender, add fresh herbs and cook a few more minutes.
- Add tomato sauce and diced tomatoes.
- Add cooked rice to the sauce mixture.
- Serve spaghetti squash with sauce. If desired, add some crumbled feta or Parmesan cheese.
Nutrition Facts : Calories 305, Fat 8.1, SaturatedFat 2.7, Cholesterol 25.7, Sodium 421.5, Carbohydrate 48.7, Fiber 3.1, Sugar 5.2, Protein 12.3
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