Best Mexican Spaghetti Squash Stir Fry Recipes

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VEGETABLE SPAGHETTI SQUASH RECIPE (MEXICAN-STYLE)



Vegetable Spaghetti Squash Recipe (Mexican-style) image

This is a vegetable spaghetti squash recipe with bold Mexican flavors. We top the 'spaghetti' with a rich sauce of beans, onions, tomatoes, peppers, corn, salsa, spices and cheese for a great weeknight meal.

Provided by Cheryl

Categories     Main Course     Side Dish

Time 40m

Number Of Ingredients 17

1 spaghetti squash. medium-large (3-5 lbs)
1 teaspoon olive oil
salt and pepper
1 1/2 tablespoon olive oil
1 cup chopped onions ((1 medium onion))
1 cup chopped peppers ((1 bell pepper))
3 minced garlic cloves ((2-3 tsp))
1 1/2 cups diced fresh tomatoes ((or cherry tomatoes))
2 teaspoon chili powder ((or more if salsa is less spicy))
1 teaspoon cumin
1 teaspoon dried oregano
1 cup salsa from jar - mild, medium or hot ( (or homemade))
1 cup black beans, rinsed and drained ((about 1/2 can))
1 cup frozen corn niblets
salt and black pepper to taste
1 cup grated cheese (like Mozzarella, Monterey Jack, Cheddar)
chopped fresh cilantro, chopped green onion, sour cream, Greek yogurt, crushed tortilla chips, squeeze of lime juice, chopped red onions.

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.

Nutrition Facts : Calories 389 kcal, Carbohydrate 48 g, Protein 15 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 866 mg, Fiber 12 g, Sugar 14 g, ServingSize 1 serving

SPAGHETTI SQUASH STIR-FRY



Spaghetti Squash Stir-Fry image

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

1 spaghetti squash (about 3 pounds)
2 carrots, julienned
1 cup onion, chopped
2 garlic cloves, minced
2 green bell peppers, seeded and julienned
2 red bell peppers, seeded and julienned
1 cup vegetable broth
2 tablespoons soy sauce
1 teaspoon basil, dried
1/2 teaspoon pepper
1/4 cup parmesan cheese, grated

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 RECIPE BY TASTY



Spaghetti Squash Stir Fry Recipe by Tasty image

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

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons canola oil
½ teaspoon kosher salt, divided
1 tablespoon cornstarch
1 tablespoon cold water
3 cloves garlic
1 fresh ginger, peeled and minced (2 in piece 5 cm)
¼ teaspoon red pepper flakes
⅓ cup soy sauce
1 tablespoon honey, or granulated sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar
¼ cup water
2 tablespoons canola oil, divided
2 cloves garlic, thinly sliced, divided
1 lb boneless, skinless chicken breast, or thighs, cut into 1-inch (2.5 cm) cubes
¼ teaspoon red pepper flakes, divided
½ kosher salt, plus more to taste
2 red bell peppers, seeded and thinly sliced (about 2 cups (200 G))
½ lb broccoli, cut into 1-inch (2.5 G) florets (about 3 cups)
2 tablespoons water
2 carrots, thinly sliced
6 oz snow pea, ends trimmed, halved crosswise (about 1½ cups)
scallion, for garnish, thinly sliced

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

MEXICAN-INSPIRED SPAGHETTI SQUASH



Mexican-Inspired Spaghetti Squash image

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

1 spaghetti squash
½ teaspoon olive oil, or as needed
salt and ground black pepper to taste
1 tablespoon olive oil
½ sweet yellow onion, chopped
½ yellow bell pepper, chopped
1 clove garlic, minced, or more to taste
nonstick cooking spray
1 (14 ounce) can black beans, rinsed and drained
¾ cup shredded Mexican cheese blend, divided
¼ cup fresh cilantro, chopped
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
2 Roma tomatoes, chopped
1 avocado, diced, or more to taste
1 (4 ounce) can sliced black olives

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

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