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Zesty Fiesta Stuffed Spaghetti Squash

1 (4 lb) spaghetti squash

2 Tbsp olive oil

1 red bell pepper, diced.

1 med yellow onion, diced.

½ lb ground beef (or ground turkey)

1 (14 oz) can black beans, drained and rinsed

1 (14 oz) can diced tomatoes

1 cup frozen corn kernels

2 Tbsp Halladay’s Harvest Barn Zesty Fiesta Dip & Seasoning Blend

¼ cup minced cilantro, optional

Salt and pepper to taste

1 cup shredded jack cheese

Basic Spaghetti Squash Cooking Directions:

Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat. Place the whole spaghetti squash in the microwave for 5 minutes. This softens the squash slightly, cuts down on the cooking time and makes it easier to cut.
Cut the squash in half lengthwise and scoop out seeds. Drizzle with olive oil and salt and pepper. Roast for about an hour or until the flesh scoops out easily.

Add olive oil to a skillet and heat until hot, add onions and bell peppers and sauté until soft. Add the ground beef or turkey and cook until done. Drain any excess fat. Add the black beans, tomatoes, corn and Zesty Fiesta seasoning; cook until heated through.

Scoop out the spaghetti squash flesh from the shell. Mix with the meat and vegetable mixture. Add salt and pepper to taste. Stuff the empty shells with the filling and top with cheese. Place in a hot oven for 15 to 20 minutes to heat through and melt the cheese.

SIMILAR RECIPES

Mexican Zucchini Casserole

2 Tbsp olive oil

1 medium onion, chopped.

2 medium zucchinis halved and sliced.

1 cup fresh or frozen corn kernels

1 can diced tomatoes.

1 Tbsp Halladay’s Harvest Barn Garlic Chipotle Blend

2 cans black beans drained and rinsed.

8 (6”) corn tortillas

1 ½ cups shredded jack or Mexican cheese blend.

(1 lb. cooked ground turkey or beef, for the non-vegetarian version)

Preheat oven to 350°F. Heat oil in a skillet and cook onions and zucchini until soft. Add in corn, tomatoes, Halladay’s Chipotle Seasoning and beans. Cook until the liquid reduces by half. (If adding meat, add cooked ground turkey or beef to veggie mixture and simmer to combine flavors)

Coat a 9 x 13-inch pan with cooking spray. Spoon ⅓ of the vegetable mixture on the bottom of the pan, spreading evenly. Top with four tortillas. Spoon half of the remaining veggie mixture evenly atop the tortillas, then add four more tortillas. Finish off by spooning the last of the veggie mixture and sprinkling the top with shredded cheese.

Bake for approximately 30 to 35 minutes, or until hot and bubbly. Serve with sour cream, crumbled tortilla chips, avocado, scallions or your favorite toppings.

Zesty Fiesta Chicken & Veggie Foil Packets

4 chicken breasts or thighs 7-8 oz each

1 Tbsp Halladays Harvest Barn Zesty Fiesta Dip & Seasoning Blend

15 oz can black beans, drained and rinsed

2 cups of whole kernel corn

1 cup of diced peppers

3/4 cup of salsa

1/2 cup of Monterey Jack or Mexican Cheese

Cilantro, Jalapenos or the garnish of your choice

Preheat Grill to Medium Heat. Place 4 large pieces of foil out and spray with cooking spray. Place a chicken piece on each piece of foil and season with Zesty Fiesta seasoning and salt and pepper to taste. Mix corn, beans and peppers together and top chicken with mixture. Fold in the ends to seal packets. Place packets on the grill, vegetable side down and grill for 10 minutes. Flip packets over and grill for 10 to 12 more minutes, until the chicken Is cooked through. Remove packets from the grill and carefully open foil and top with cheese. Loosely close the foil for a couple minutes to allow the cheese to melt.

Spinach Artichoke Stuffed Spaghetti Squash

2 Tbsp Halladay’s Spinach Artichoke Seasoning

1 (15 oz) can artichoke hearts, drained and chopped

½ cup mayo

½ cup sour cream

½ cup mozzarella (plus ½ cup set aside)

½ cup grated parmesan cheese

1 cup shredded rotisserie chicken, optional

Basic Spaghetti Squash Cooking Directions:

Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat. Place the whole spaghetti squash in the microwave for 5 minutes. This softens the squash slightly, cuts down on the cooking time and makes it easier to cut.
Cut the squash in half lengthwise and scoop out seeds. Drizzle with olive oil and salt and pepper. Roast for about an hour or until the flesh scoops out easily.

Combine all ingredients together. Scoop out spaghetti squash flesh and add to spinach mixture. Add salt and pepper to taste and put back in the shells. Sprinkle remaining mozzarella cheese on top. Put back in the oven for 20 to 30 minutes, or until heated through and cheese is melted.

Stuffed Butternut Squash With Scampi Wild Rice

2 medium butternut squash

1 Tbsp olive oil

1 small yellow onion, finely chopped

1 cup mushrooms, finely chopped

1 cup wild rice

½ cup frozen green peas

2 Tbsp Halladay’s Harvest Barn Scampi Seasoning

1 cup grated Parmesan Cheese, optional

Roast Squash:

Preheat oven to 350°F. Cut the Butternut Squash in half lengthwise and remove seeds with a spoon.

Place cut side down on a baking sheet and roast for 45 minutes, or until soft.

Rice Filling:

Heat oil in a large pot or Dutch Oven, add mushrooms and onions and sauté for 2 to 3 minutes until onions are soft. Add rice and stir well to combine. Add peas, Scampi seasoning, and salt and pepper to taste. Cook for 5 minutes. Add 1 cup of water and bring to a boil. Turn heat to low, cover and simmer for 25 to 30 minutes. Turn off heat and let sit for 5 to 10 minutes.

Assemble the Squash:

Once the squash is fork tender, scoop out some of the flesh leaving ½ inch thick around the shell.

Add the squash pulp to the rice mixture. Spoon the rice and squash mixture evenly into the shells.

If using parmesan cheese sprinkle ¼ cup over each squash half. Broil on high for about 3 minutes for cheese to melt and brown nicely.