MEXICAN-INSPIRED SPAGHETTI SQUASH
A delicious Mexican twist for your spaghetti squash! If you want more protein, add some chicken fajita meat or taco meat.
Provided by homechef
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 19.5 g, Cholesterol 12.1 mg, Fat 12 g, Fiber 6 g, Protein 7.3 g, SaturatedFat 4 g, Sodium 520.6 mg, Sugar 1 g
SPICED MEXICAN SQUASH STEW
From Moosewood Daily Special - an authentic Mexican stew with pretty colours - gold, red, green, and yellow, and some heat, too! And it's vegetarian, to boot!
Provided by Katzen
Categories Stew
Time 40m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place onions, garlic and salt in nonreactive soup pot. Cover and cook on medium heat for about 10 mins, stirring often, until the onions are translucent.
- Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2 inch cubes. If you have 5 cups or more of cubed squash, increase water by 1/2 to 3/4 cup. Add the squash, jalapeno, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste.
- Serve each bowl topped with a dollop of sour cream and a sprinkling of grated cheese.
SPICED BUTTERNUT SQUASH STEW WITH COUSCOUS
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer. Cook, partially covered, until the squash is fork tender, about 25 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Add the lemon juice and season, to taste.
- Meanwhile, make the couscous. Bring the broth to a boil with the salt and pepper in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.
- Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some butternut squash stew over each portion, top with almonds, and serve.
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