Tex-Mex Baked Spaghetti Squash

Ingredients

• 1 (3-ounce) cooked Chicken Breast, cut into chunks
• 1 medium Spaghetti Squash (about 4 cups cooked)
• 1 tablespoon Olive Oil
• 1 cup Kidney Beans, drained and rinsed
• 1 cup fresh Salsa
• 3 tablespoons fresh Coriander, chopped
• 1/2 cup Shredded Cheddar Cheese
• Sea Salt & Pepper
• 1 tablespoon Chili Flakes, optional

Directions

Preheat your oven to 425°F and line your baking sheet with parchment.

Cut the squash in half, rub with inside with olive oil and sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork.

Meanwhile, toss the chili flakes with the cheeses and stir the fresh coriander into the salsa.

When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting. Fully shred the squash, leaving the shell intact. You will be stuffing it!

Transfer the spaghetti squash to a mixing bowl. Stir in the salsa, followed by the beans and chicken. Split the mixture in half and stuff each squash shell. Top with the shredded cheese.

Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.

Nutrition Information

Serves: 2 | Serving Size: 1/2 spaghetti squash

Per serving: Calories: 459; Total Fat: 19g; Saturated Fat: 8g; Monounsaturated Fat: 8g; Cholesterol: 65mg; Sodium: 316mg; Total Carbohydrate: 46g; Dietary Fiber: 7g; Sugars: 4g; Protein: 29g

Nutrition Bonus: Potassium: 657mg; Vitamin A: 27%; Vitamin C: 38%; Calcium 34%; Iron: 22%

Acorn Squash with Tomato and Feta

Ingredients

2 cups peeled and cubed acorn squash

2 eggs

1/3 cup heavy cream
2 green onions, chopped
1/4 green bell pepper, diced
1 cup dry bread stuffing mix (or breadcrumbs)
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 sprig fresh rosemary
2 tablespoons crumbled feta cheese
2 roma (plum) tomatoes, thinly sliced
cracked black pepper to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
3. In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese.
4. Season with salt and pepper. Transfer to the prepared casserole dish.
5. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.
6. Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.

Summerly Squash

Ingredients

2 tablespoons olive oil
1 small onion, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
1/4 teaspoon pepper
2 small zucchini, cut into 1/2 inch slices
2 small yellow summer squash, cut into 1/2-inch slices
1 bay leaf
1/2 teaspoon dried basil

Directions

1. Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender.
2. Mix in the tomatoes, and season with salt and pepper.
3. Continue to cook and stir about 5 minutes.
4. Mix in the zucchini, yellow squash, bay leaf, and basil.
5. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally.
6. Remove bay leaf before serving.

Summer Squash Puffs

Ingredients

1 quart oil for frying
4 summer squash, cut into chunks.
1 medium onion, grated
2 eggs, beaten
2/3 cup all-purpose flour
2/3 cup dry corn muffin mix
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon garlic salt
3/4 cup shredded cheddar cheese

Directions

1. Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F.
2. Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
3. In a bowl, mix 2 cups squash, onion, and eggs.
4. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt.
5. Thoroughly blend the squash mixture into the flour mixture.
6. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp.
7. Drain on paper towels.

Keep them small. If they are too big, they may still be "wet" in the middle.