Spaghetti Squash Fideos

5 from 3 votes
45 minutes
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Spaghetti Squash Fideos is a spaghetti squash dish you’ll really love!  Spaghetti squash subs for the fideos traditionally used for a spicy, meaty delicious low-carb dish!

Photo of Spaghetti Squash Fideos in white bowl on wood surface with yellow striped towel in the background.

May I see a show of hands?  How many of you, in your heart-of-hearts, really l-o-v-e-s spaghetti squash?

I know….I don’t either.  We all try to love it because it’s a more healthful alternative to pasta, but it’s just NOT pasta and why kid ourselves?  If you’re trying to like spaghetti squash because you follow a Paleo or gluten-free lifestyle and you love spicy, you’ll want to give this a try!

What are fideos?

Fideos is Spanish for “noodle.”  Typically, it refers to a very fine, vermicelli (angel hair) pasta.  It’s also the name of a dish that uses the fine vermicelli pasta.

This is a twist on the classic fideos with just the right amount of meat and heat to say:  “Spaghetti squash….who knew?”

Ways to cook spaghetti squash:

First, you’ll need to cook the spaghetti squash and there are three main ways to do it:

  • In the microwave.  However, If cooking it in the microwave, you need to poke numerous holes in the rind because pressure builds up inside the squash and it can explode.
  • Roasted in a conventional oven.
  • Electric pressure cooker.  Here’s the method on how to do it from The Kitchen Girl.

I prefer roasting it above any other method.

Photo of roasted spaghetti squash halves on baking sheet.

How to roast spaghetti squash:

  • Use a good sharp knife to cut the squash in half.
  • Remove the seeds and pulp, then oil and season the remaining pulp
  • Place the halves cut-side down on a baking sheet lined with nonstick aluminum foil or parchment paper.
  • About halfway through, turn the squash over so the “strands” dry out a little which makes the squash easier to shred.  If overcooked, it can become mushy, so keep an eye on it.

What type of meat to use for Spaghetti Squash Fideos:

For Spaghetti Squash Fideos, use any type of ground meat or poultry you like such as ground beef, bison, turkey or chicken.

Photo of Spaghetti Squash Fideos in white bowl with yellow striped towel in the background.

After browning your protein, drain it well and return it back to the heat.  However, before adding any liquid, add the spices and cook the meat or poultry with the spices briefly (about 30 seconds or so).  This will infuse the flavor of the spices into the protein and the flavor of the dried spices will bloom!

We served this with cheese and sour cream. Soooo good!

Enjoy!  Spaghetti squash.  Who knew?

Close-up photo of Spaghetti Squash Fideos in white bowl garnished with cilantro sprigs.

More low-carb recipes you’ll really love!

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Spaghetti Squash Fideos

5 from 3 votes

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By: Carol | From A Chef's Kitchen
Spaghetti Squash Fideos is a spaghetti squash dish you'll really love!  Spaghetti squash subs for the fideos traditionally used for a spicy, meaty delicious low-carb dish!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Beef
Cuisine Southwestern / Mexican
Servings 4
Calories 411 kcal

Ingredients
  

Squash

  • 1 medium spaghetti squash - (2 1/2 to 3 pounds) halved and seeded
  • 2 tablespoons olive oil - divided
  • Salt and freshly ground black pepper - to taste
  • 2 teaspoons chili powder

Meat Sauce

  • 2 tablespoons olive oil
  • 1 medium onion - finely chopped
  • 1 large bell pepper - yellow, red or green, chopped
  • 4 cloves garlic - chopped
  • 1 pound lean ground beef - bison, turkey or chicken
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chipotle powder
  • 1 can (10-ounce) diced tomatoes with green chiles - undrained
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1/4 cup chopped cilantro
  • Salt and freshly ground black pepper - to taste
  • Shredded Mexican blend cheese - optional
  • Sour cream - optional

Instructions
 

Squash

  • Preheat oven to 375 degrees
  • Line a baking sheet with nonstick aluminum foil or parchment paper. Brush the inside of the squash with olive oil. Season with salt and black pepper and dust with chili powder.
  • Place cut-side down on the prepared baking sheet. Bake for approximately 30 minutes.
  • Carefully turn the squash over and continue baking until tender and the squash can be shredded easily. Let cool to the touch. Shred squash onto a serving platter.

Meat Sauce

  • While squash is baking, heat olive oil in a large saute pan over medium-high heat.
  • Add the onion and bell pepper, reduce heat to medium and cook until beginning to soften. Add the garlic and the ground beef.
  • Cook, stirring often until beef is cooked through. Drain off any excess grease.
  • Return pan to the heat, add the chili powder, cumin, coriander and chipotle powder and stir well until the meat is evenly seasoned. Stir and cook briefly (approximately 30 seconds).
  • Add the diced tomatoes with green chiles, beef broth and tomato paste. Bring to a boil, reduce heat to low and simmer until excess liquid has cooked out and sauce is thickened.
  • Stir in cilantro and adjust seasoning with salt and black pepper to taste.
  • Gently toss meat sauce with squash. Serve immediately with cheese and sour cream if desired

Notes

MAKE AHEAD:  Squash and meat sauce can be made 1-2 days ahead.  Cool thoroughly then refrigerate until needed.  Reheat the squash in the microwave or covered in a 350-degree oven.  To reheat the meat sauce, add a small amount of water to loosen it then reheat on the stovetop in a saucepan or in a 350-degree oven.  Can also be reheated in the microwave.
FREEZER-FRIENDLY:  Meat sauce can be frozen and stored 1-2 months in an airtight container.  Thaw in the refrigerator then follow reheating instructions above.

Nutrition

Serving: 4 | Calories: 411kcal | Carbohydrates: 27g | Protein: 29g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 467mg | Potassium: 1002mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3346IU | Vitamin C: 62mg | Calcium: 117mg | Iron: 6mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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16 Comments

  1. I love spaghetti squash – especially roasted. I think it makes a difference on what you pair it up with. I like to make it similar to this only with taco seasonings and toppings. This is a tasty recipe that will convince those who are unsure of spaghetti squash and what to do with it. Thank you, Carol, for Another Great Recipe!!

  2. I’m ashamed to admit, but I haven’t tried spaghetti squash yet! Beautiful dish and post…starting with this recipe as my launch board to spaghetti squash usage. 🙂