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Southwestern Spaghetti Squash

Mexican Spaghetti Squash

Southwestern Spaghetti Squash is simple to make, nutritious, versatile, and always popular. Add seasoned ground beef to make a hearty main dish.

A very easy, popular, and nutritious dish – it’s also Paleo if you leave out the Parmesan cheese. Basically, I just took my recipe for Southwestern Bruschetta and blended it in with a baked spaghetti squash. The proportions worked out perfectly: 1 recipe of Southwestern Bruschetta (plus extra green chiles) is exactly right for 1 whole spaghetti squash. I usually make half at a time; both the remaining bruschetta sauce and the half spaghetti squash keep well in the fridge. Everybody loves this.

I also turned this into a meal – just add seasoned ground beef and it becomes a main dish casserole.

Want a video to walk you through the recipe? I just made my first cooking video (for this dish) and you can watch it here. It’s still rough around the edges, but I’ll be polishing it up shortly.

Southwestern Spaghetti Squash
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 1 spaghetti squash
  • 1 14.5 oz can diced tomatoes
  • 1 tbsp McCormick Bruschetta oregano & basil seasoning
  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 2 tbsp diced hot green chiles (or to taste)
  • about 4 leaves of fresh basil
  • salt
  • pepper
  • ¼ cup shredded parmesan cheese
Instructions
  1. Preheat the oven to 375 degrees.
  2. Cut the spaghetti squash in half and scoop the seeds out.
  3. Put each half in a baking dish with a half cup of water (or both in 1 large dish). Lightly brush with olive oil and sprinkle with salt and pepper, cover and pop in the oven for 45 minutes.
  4. Meanwhile, take a medium bowl and blend together the tomatoes, 1 tablespoon of the McCormick Bruschetta seasoning, 2 tablespoons of olive oil, 1 tablespoon of cider vinegar, and 2 tablespoons of diced hot green chiles. Set aside.
  5. When the squash is done, take it out of the oven and let it cool for 5 minutes.
  6. Take a fork and use it to shred the meat of the squash into strands.
  7. Place the strands into a baking dish, then blend the squash strands and the bruschetta mixture together.
  8. Set aside 2 tablespoons of the grated Parmesan and blend the rest into the spaghetti bruschetta mixture. Spread it evenly in the baking dish and sprinkle the remaining 2 tablespoons Parmesan on top.
  9. Cover and bake for 20 minutes.
  10. Remove from the oven, serve and enjoy!

 

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