December 28th, 2018 01:14:00 pm
Spaghetti squash recipes easy ... so so easy and really delicious. You will love that you can eat healthy squash but enjoy a mexican flare with this recipe, or change it up and only use vegetables to do it vegan style. Either way, vapor cooking your Spaghetti Squash is something you really need to try, and then apply the same method to your Butternut Squash, Acorn Squash, Potatoes and so on.
Today's recipe is "Burrito Style" because in our house it's all about spicy. You can tone this up or down according to your preference. Let's get started with the best part... vapor cooking the spaghetti squash. That's right, no need for 50 minutes in the oven! You can do this on your stovetop with excellent results, in half the amount of time.
Split the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds and scrape it clean. If you see spaghetti-like strings coming off during scraping, stop, as that is the good stuff you are going to eat. This type of squash does not require as much scraping as butternut or acorn... so just a little bit of effort should get you there quickly. Put the squash into your Titanium Roast Pan or Titanium Sauce Pan or Titanium Casserole pan, face side up (see the sauce pans here) or (see the roast pans here) or (see the casserole pans here).
I put just a tablespoon or so of water into the cup area where you scraped the seeds out. Put your burner on the low setting, such as 2 or 3. If you have a gas stove, make certain it is not set too high. You don't want the squash skin to burn on the bottom. Add the lid. You will see vapor form on the lid. Once you do, set your timer for about 20-25 minutes. You can test it by sticking a butter knife into it, if it gives easily, it is done. You will also notice the smell will become amazing. Put your face down near the lid vents and smell the vegetable cooking. You can tell when this vapor becomes somewhat sweet and intense that the squash is gently cooked. (Note: The other option is to pre-heat your oven to 375 degrees, and bake these for 50-60 minutes.)
For this recipe I am again making it a bit Mexican Style so here are the ingredients for the squash:
While the squash is cooking stovetop (or in the oven if you choose), you can start preparing your filling.
For the filling you will need:
Add chopped onion to a pre-heated Titanium Skillet (see skillets here) and cook until soft. Adding a bit of oil is optional. Add garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook unitl it is no longer pink, approximately 6 minutes. Drain the fat and dispose of it.
Stir in the Taco Seasoning, then season to taste with the salt and pepper. Stir in the black beans, cherry tomatoes, and any other vegetables you are interested in adding. While that is getting warm, your squash has been cooling so you can handle it. If it's still too warm, pick it up with tongs and begin to easily scrape the "spaghetti-like" tendrils from the core with a fork. Scrape them into a bowl.
Fill each bowl (or use the spaghetti squash shell as the bowl for a fun idea) with the squash, topped with the beef mixture and topped with the cheeses. If the mixture is not hot enough to melt the cheese, set it into the oven for a minute or two. Next garnish with the cilantro and enjoy this super easy dinner idea called spaghetti squash recipes easy!
©2012-2019 Titanium Cookware Collection