Spaghetti Squash Fideos
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!
Servings: 4
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 it on the stovetop in a saucepan or a 350-degree oven. Can also be reheated in the microwave.
- Meat sauce can be frozen and stored 1-2 months in an airtight container.
- Thaw in the refrigerator, then follow the 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