spaghetti squash ideas

Tex-Mex Spaghetti Squash

 

spaghetti squash ideas

I usually make spaghetti with my spaghetti squash — meaning I scrape the squash out with a fork to create noodles and then serve with sauce or sauteed with veggies. And this way is great, especially if you’re low-carbing it. Sometimes I even use a jarred tomato sauce for a super quick meal.  I love Trader Joe’s Puttanesca sauce.

spaghetti squash with black beans and cheese

This time I decided to go with a more Mexican feel. Friday night is nacho night at my house and I love the combination of sauteed peppers, onions, fresh cilantro and black beans on top of my corn tortillas.  This is my go-to combo when I want  to taste Mexican flavors.  I also make it cold by tossing those same ingredients (minus the onion) together in a bowl with frozen roasted corn. I did that here with this Tex-Mex Breakfast Tostada with Egg.

tex mex spaghetti squash

Of course you can’t forget the cheese in this dish. It really makes it.  Once I saute the veggies I sprinkle some shredded cheese on top and then just heat it in the microwave for about 45 seconds. Once the cheese melts over the beans and you stir it up you get a deliciously gooey combination of yummy Mexican flavors. Totally better than nachos, in my opinion.

spaghetti squash nachos

I also love that this dish is super hearty and filling, but pretty low in calories. You can eat an entire spaghetti squash for just over 200 calories. You couldn’t eat an entire squash by yourself, but I ate this half for dinner and was actually a little over-full. The squash itself is nutrient-rich and full of fiber and the beans add protein (and more fiber!).  You could certainly add some chicken to this recipe, too.

The next time you’re in the mood for tex-mex flavors, try this healthy and satisfying dish!

Tex-Mex Spaghetti Squash

Ingredients

  • 1 spaghetti squash, sliced and cleaned
  • 1 orange bell pepper, chopped
  • 1 can black beans, drained and rinsed
  • 1/2 cup chopped cilantro
  • sea salt
  • 1/2 onion, diced
  • 1/2 cup shredded cheese (I used Cabot Colby Jack)
  • Olive oil

Instructions

  1. With your knife, add a few slits into the squash where you intend to slice down the middle.
  2. Place squash on a dish and microwave whole squash for about 5-6 minutes (once it's a little softened it will be easier to slice).
  3. When ready, remove from microwave and slice down the middle.
  4. Remove seeds and sprinkle with olive oil, salt and pepper.
  5. Roast at 400 for about 35 minutes.
  6. Dice onion and chop bell pepper into bite sized pieces.
  7. Heat about 1 tsp olive oil in a saute pan and add veggies. Season with salt.
  8. Saute until softened, about 3 minutes, then add beans and cilantro. Mix together and season again with salt, if needed.
  9. When squash is ready, add bean mixture to the center of squash and top with cheese. You can place squash back in warm oven to melt cheese or microwave for about 45 seconds.
  10. To eat, mix bean and cheese mixture with squash noodles.
http://foodconfidence.com/2016/11/17/tex-mex-spaghetti-squash/

Cheesy tex-mex inspired spaghetti squash is a low carb, low calorie dinner recipe that is quick and easy to make and totally satisfying!

Easy Butternut Squash noodles with lentils

Butternut Squash Noodles with Lentils & Pistachios

A busy girl’s weeknight dinner: butternut squash noodles tossed with cashew cream sauce on a pile of steamed lentils and topped with chili-spiced pistachios. A delicious, gluten free and dairy free meal — on your table in minutes.

Lazy girls weeknight dinner...julienned butternut squash noodles tossed with easy cashew cream on a layer of lentils. Topped with chili-spiced pistachios. Dinner in less than 10 minutes. This dish is as simple as you can get — while still looking like a rockstar in the kitchen. Butternut squash noodles are my version of a pantry meal. Leftover cashew cream sauce from last week. Leftover TJ’s steamed lentils. Bibb lettuce courtesy of a Costco 4-pack. And pistachios…a pantry staple!

Easy Butternut Squash noodles with lentils

These chili-spiced pistachios are a great way to fancify a dish. Just throw them in a bowl, sprinkle with some chili powder and toss with a little bit of really good, tasty olive oil. I use these all the time to add some oomph to a bowl of veggies, salads, grains and pasta. Any nut, seed or spice will work! You can also get fancy with different types of oils, like truffle or avocado oil.

julienne the butternut squash

The noodles are super easy to make, too. No fancy spiralizer needed. A regular vegetable peeler created these long strands of noodles. The size and shape of your butternut will be what predicts the length of your noodles. You can also spiralize your sqaush if you have one. Once you’ve shaved off enough noodles, cut up the leftover squash and roast it for another meal.

Butternut squash noodles with cashew creamI tossed these noodles raw with my cashew sauce. If you want a warmer dish, heat the noodles, not the sauce. It doesn’t heat well. To heat, just add the noodles to a warm pan with a little olive oil and then toss with the sauce. So the next time you’re pressed for time, remember that this healthy, delicious easy to make dish is just a few minutes away!

Butternut Squash “Noodles” with Lentils & Pistachios

Butternut Squash “Noodles” with Lentils & Pistachios

Ingredients

  • 1 1/2 cups butternut squash, peeled
  • 1 cup cooked lentils (I use Trader Joe's steamed lentils)
  • 2 Tbsp shelled pistachios
  • 1 tsp chili powder
  • 1 Tbsp good extra virgin olive oil or truffle oil
  • 2 leaves Boston Bibb lettuce
  • For the Cashew Cream
  • ½ cup raw cashews, soaked for 20 minutes or overnight
  • ¼ cup hemp seeds
  • ¼ cup water
  • 1 very small garlic clove, minced
  • 1 Tbsp miso paste
  • 1-2 Tbsp fresh lemon juice
  • Dash sea salt, to taste
  • 2-3 fresh sage leaves, chopped
  • few drops liquid stevia, optional

Instructions

  1. Blend cashew cream sauce ingredients in a blender until well combined and set aside. Place pistachios, chili powder, and olive oil in a small bowl, mix well and set aside. Using a vegetable peeler, peel butternut squash into noodles. To heat noodles, warm in a pan with a little olive oil. Remove from heat and toss with a tablespoon or so of cashew cream (you can also toss noodles raw with the warm cashew cream from the blender). Heat lentils and place on top of a few leaves of Bibb lettuce. Top lentils with squash noodles and sprinkle on pistachios.
http://foodconfidence.com/2014/12/04/butternut-squash-noodles-with-lentils-chili-spiced-pistachios/

Tempeh Butternut Squash and Tempeh

Chipotle Chili with Tempeh and Butternut Squash

Get your squash on with a hearty and delicious chipotle and ancho chili made with organic tempeh and butternut squash!

Chipotle Chili with Tempeh and Butternut Squash

I love being able to eat the same meal as my husband. It’s a rare occurrence but when it happens, it’s pretty cool. In this particular case, I’m talking chipotle chili!

A simmering pot of tasty chili on the stove while watching the football game marks the beginning of fall in our house. Keep in mind I rarely watch the football game and I hardly ever get to eat the chili, but I still like the idea of it. The typical scenario for me is I’m cooking up a meaty chili for Hany while he’s watching the game. I end up watching him eat the chili while I eat a salad. The worst part about living with a meat-eater is cooking a meal and not being able to eat what you make. But not this time! This time I made a meat-free chili that any meat-eater would enjoy! I used crumbled up tempeh for the meaty part, two different kinds of beans, hominy, and diced butternut squash.

I’m kind of a spice junkie and chili pepper is one of my favorite go-to seasonings. For this recipe I used a combination of chili powders (including chipotle and ancho chili), turmeric and cumin. I garnished with scallions, chopped cilantro and Cabot’s Legacy Collection cheddar cheese. So good! The perfect mix of flavors and a lovely lunch on a sunny fall afternoon.

Chipotle Chili with Tempeh and Butternut Squash Chili

Chipotle Chili with Tempeh and Butternut Squash Chili

Ingredients

  • 1 package organic Tempeh, crumbled
  • 1 Tbsp olive oil
  • 1 Tbsp chili powder
  • 2 Tbsp chipotle chili powder
  • 1 Tbsp ancho chili powder
  • 2 Tbsp cumin
  • 1 Tbsp turmeric
  • 1 Tbsp paprika
  • 1 tsp salt
  • 1 cup red bell pepper, diced
  • 1 cup red onion, diced
  • 1 cup butternut squash, diced
  • 1 can kidney beans, drained
  • 1 can pinto beans, drained
  • 1 cup hominy
  • 1 28 oz can diced tomatoes with juice
  • Couple of shakes liquid smoke
  • Diced scallions, chopped cilantro and shredded cheddar cheese, for topping (optional)

Instructions

  1. Heat oil in large dutch oven. Add onions, peppers and tempeh along with 1 Tbsp each of the chili powders, cumin, paprika and salt. Saute until vegetables are soft and tempeh is browned.
  2. Once browned, add the butternut squash, beans,hominy, and canned tomatoes along with 1 Tbsp more of chipotle chili and the turmeric. Taste and season, as needed. Add the smoke, if using. Simmer on stove until butternut squash are tender. Serve topped with cheese, cilantro and scallions or whatever you love!
http://foodconfidence.com/2014/10/27/chipotle-chili-with-tempeh-and-butternut-squash/