Spaghetti Squash Boats Tex Mex

ADSENSE Link Ads 200 x 90

ADSENSE 336 x 280

These spaghetti press boats is one of the first dinners I prefab. The texture, the form, the smell and the calories…all to die for! What a large lightweight dinner, and it wasn't cruel.

I had these 2 spaghetti press laying in my fridge and no counseling. I have prefabricated spaghetti vine casserole before and hot to try the boats.

Fair heat the squeeze for 45 proceedings.

In the meantime, quickly cooked the veggies, stuff the boats, dot with cheeseflower, heat for another 10 minutes and done.

Crunchy strands of spaghetti squeeze, most like food but amended, joint with beans, forward herb and adhesive mallow on top = paradisaical. Honourable the prizewinning! One of the optimum parts of these spaghetti mash boats is that you eat a lot and seem like you completely pigged out but you did not.

Since this direction came out, I created a few more spaghetti mash boats recipes: butter fearful spaghetti vine boats with food concentrate supported conventional Asian sauce, weakling alfredo spaghetti squeeze boats with device Greek yogurt sauce and aguacate and egg spaghetti squash boats.

Prep Time: 12 minutes

Cook Time: 60 minutes

Total Time: 1 hour 12 minutes

Ingredients

• 2 medium spaghetti squash
• 1 small onion, finely chopped
• 4 garlic cloves, crushed
• 1 large bell pepper, diced
• 14 oz red kidney or black bean beans, drained & rinsed
• 1/2 tsp organic chili powder
• 2 tbsp diced canned chilis or jalapeños (or to taste)
• 1 cup tomato sauce
• 1/2 cup cilantro, finely chopped + more for garnish
• 1 + 1/2 cup Colby Jack/Tex Mex/Mozzarella cheese, shredded & divided
• 1/4 tsp salt
• 1/2 tsp ground black pepper
• Cooking spray (I use Misto)

Instructions

1. Preheat oven to 375 degrees F. Cut squash in half and scoop out the seeds with a spoon. Lay skin side down on a rimmed baking sheet, lined with unbleached parchment paper, and sprinkle with salt and pepper. Bake for 45 mins or until cooked to a touch with a fork.
2. In the meanwhile, preheat medium skillet on medium heat and spray with cooking spray. Add onion, garlic, bell pepper and saute for 4 – 5 minutes or until golden brown, stirring occasionally. Add beans, chili powder, chilis/jalapeños, tomato sauce, cilantro and stir. Remove from heat and add 1/2 cup cheese. Stir again.
3. Remove baked spaghetti squash from the oven and let cool a few minutes. Fluff each squash “boat” with a fork releasing some of the strands, leaving the squash in a shell. Fill each “boat” with heaping 3/4 – 1 cup prepared bean/pepper etc. mixture and sprinkle with 1/4 cup cheese each. Bake for additional 10 minutes or until cheese is melted. Serve hot, garnished with extra cilantro.

ADSENSE 336 x 280 dan ADSENSE Link Ads 200 x 90

Tweet