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Mexican Spaghetti Squash

chef.tim.lee's picture
Ingredients
  Spaghetti squash 3 Pound, washed (2 whole)
  Vegetable cooking spray 1
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Canned no salt added whole tomatoes 14 1⁄2 Ounce, undrained and chopped (1 can)
  Chopped green chilies 4 Ounce, drained
  Chili powder 1⁄2 Teaspoon
  Red pepper 1⁄8 Teaspoon
  Monterey jack cheese 2 Ounce, shredded (1/2 cup)
Directions

GETTING READY
1. Pre heat an oven at 175C (350F).
2. Place squash in baking tray and piece all over using a fork.
3. Bake in pre heated oven for 60 minutes or till cooked.
4. Once baked, remove from oven and keep aside to cool.
5. Once cooked, using a fork, remove strands from squash (to resemble spaghetti) and place in a serving bowl.

MAKING
6. In a medium sized skillet, coat with vegetable spray.
7. Once hot, add onion and garlic and sauté on a medium flame for few minutes.
8. Add rest of the ingredients gradually (except cheese) and mix well.
9. Reduce flame, cover and cook for 10 minutes.
10. Add cheese and mix well.
11. Combine squash with prepared mixture and toss gently.

SERVING
12. Serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
75 Minutes
Ready In: 
85 Minutes

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 834 Calories from Fat 229

% Daily Value*

Total Fat 28 g43.8%

Saturated Fat 12 g59.9%

Trans Fat 0 g

Cholesterol 60 mg20%

Sodium 664.4 mg27.7%

Total Carbohydrates 133 g44.3%

Dietary Fiber 8.1 g32.2%

Sugars 21.1 g

Protein 30 g60.5%

Vitamin A 87.4% Vitamin C 560.6%

Calcium 104.1% Iron 41.5%

*Based on a 2000 Calorie diet

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Mexican Spaghetti Squash Recipe