Best 4 Salsa Spaghetti Squash Recipes

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**Salsa Spaghetti Squash: A Delightful Fusion of Mexican and Italian Flavors**

Salsa spaghetti squash is a unique and flavorful dish that combines the best of Mexican and Italian cuisine. This delectable recipe features spaghetti squash roasted to perfection, topped with a zesty salsa made from fresh tomatoes, onions, cilantro, and jalapenos. The dish is then drizzled with a creamy avocado sauce, creating a harmonious blend of tangy, spicy, and creamy flavors. This article provides two delightful variations of this recipe: the classic salsa spaghetti squash and a tantalizing black bean and corn salsa spaghetti squash. Both recipes offer a delightful fusion of flavors and textures, making them perfect for a healthy and satisfying meal.

Let's cook with our recipes!

SUMMER SQUASH SALSA



Summer Squash Salsa image

Provided by Food Network

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 9

2 cups cubed jicama
1 cup cubed yellow squash
1 cup cubed zucchini
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1 minced habanero pepper, optional
1 small minced jalapeño pepper
1 teaspoon kosher salt
Juice from 1 lemon

Steps:

  • Add the jicama, yellow squash, zucchini, cilantro, red onion, habanero and jalapeno to a large bowl. Whisk together the salt and lemon juice in a small bowl until thoroughly combined. Add to the salsa and mix thoroughly.

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

SALSA SPAGHETTI SQUASH



Salsa Spaghetti Squash image

Make and share this Salsa Spaghetti Squash recipe from Food.com.

Provided by SweetySJD

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 medium spaghetti squash
1/2 cup onion, chopped
2 cups salsa
1 (15 ounce) can black beans, rinsed and drained
3 tablespoons cilantro, minced
1 medium avocado, ripe, peeled and cubed

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down on a baking sheet. Bake at 325 degrees about 35 mintues, until tender.
  • Meanwhile, in a skillet coated with nonstick spray, cook onion until tenter. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 more minute.
  • Separate squash strands with fork and scoop out.
  • Serve squash strands topped with salsa mixture.

Nutrition Facts : Calories 225.3, Fat 8, SaturatedFat 1.2, Sodium 782.2, Carbohydrate 32.6, Fiber 12.4, Sugar 5.2, Protein 10

SPAGHETTI SQUASH TACOS



Spaghetti Squash Tacos image

An awesome new way to eat spaghetti squash! Great for the vegan, vegetarian, and meat-eater alike. Pair with salty fried corn tortillas, fresh salsa, and sour cream! Serve in your traditional taco style!

Provided by jfresh

Categories     Main Dish Recipes     Taco Recipes     Vegetarian Taco Recipes

Time 1h5m

Yield 4

Number Of Ingredients 7

1 large spaghetti squash, halved and seeded
2 teaspoons vegetable oil
1 (1.25 ounce) package dry taco seasoning mix
1 small onion, diced
1 jalapeno pepper, seeded and diced
1 pinch salt, to taste
12 crisp taco shells

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish.
  • Bake the squash in the preheated oven until tender, 30 to 40 minutes.
  • Strip the squash from the rind with a fork into short strands and set aside.
  • Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.

Nutrition Facts : Calories 409 calories, Carbohydrate 67.4 g, Fat 14.3 g, Fiber 2.5 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 899.7 mg, Sugar 2.9 g

Tips:

  • Choose a ripe spaghetti squash with a deep yellow or orange color.
  • Pierce the squash with a fork or knife several times before roasting to prevent it from exploding.
  • Roast the squash cut-side down to prevent the strands from drying out.
  • Use a fork to scrape the strands from the squash once it is roasted.
  • For a more flavorful salsa, use a variety of tomatoes, such as Roma, cherry, and grape tomatoes.
  • Add some chopped cilantro, lime juice, and salt to the salsa for extra flavor.
  • Serve the salsa spaghetti squash with a sprinkle of Parmesan cheese and a side of grilled chicken or fish.

Conclusion:

Salsa spaghetti squash is a delicious and healthy twist on traditional pasta. It is a great way to use up leftover spaghetti squash, and it is also a good option for people who are looking for a low-carb or gluten-free meal. With its vibrant colors and flavors, salsa spaghetti squash is sure to be a hit at your next party or gathering.

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