Stuffed Spaghetti Squash Recipe

Stuffed Spaghetti Squash Recipe
Stuffed Spaghetti Squash Recipe photo by Taste of Home
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Stuffed Spaghetti Squash Recipe

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I've been working on developing healthier recipes that still taste delicious—and keep me satisfied. This squash tossed with beef, beans and kale has so much flavor it's easy to forget it's good for you! —Charlotte Cravins, Opelousas, Louisiana
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium spaghetti squash
  • 1 cup water
  • 3/4 pound lean ground beef (90% lean)
  • 1/2 cup chopped red onion
  • 2 tablespoons yellow mustard
  • 2 to 3 teaspoons Louisiana-style hot sauce
  • 4 small garlic cloves, minced
  • 1 can (15 ounces) no-salt-added black beans, rinsed and drained
  • 2 cups chopped fresh kale
  • 1/4 cup plain Greek yogurt

Directions

Trim ends of squash and halve lengthwise; discard seeds. Place squash, cut side down, on the trivet in a 6-qt. electric pressure cooker. Add water to cooker. Lock lid; make sure vent is closed. Select steam setting; adjust pressure to high and set time for 7 minutes. When squash is finished cooking, quickly release pressure according to the manufacturer's directions. Set squash aside; remove water from cooker.
In a large skillet, crumble beef and cook with onion over medium heat until no longer pink, 4-6 minutes; drain. Add mustard, hot sauce and garlic; cook 1 minute more. Stir in black beans and kale; cook just until wilted, 2-3 minutes.
Using a fork, separate strands of spaghetti squash; combine with meat mixture. Dollop servings with Greek yogurt. Yield: 4 servings.

Test Kitchen Tips
  • If you don't have a pressure cooker, pop the squash halves in the microwave on high for 15-20 minutes or roast them in the oven upside down until tender.
  • We know kale might not be to everyone's taste, so feel free to substitute fresh spinach.
  • Originally published as Stuffed Spaghetti Squash in Taste of Home December 2017

    Nutritional Facts

    1-1/2 cups: 401 calories, 12g fat (4g saturated fat), 57mg cholesterol, 314mg sodium, 51g carbohydrate (2g sugars, 13g fiber), 26g protein.

    • 1 medium spaghetti squash
    • 1 cup water
    • 3/4 pound lean ground beef (90% lean)
    • 1/2 cup chopped red onion
    • 2 tablespoons yellow mustard
    • 2 to 3 teaspoons Louisiana-style hot sauce
    • 4 small garlic cloves, minced
    • 1 can (15 ounces) no-salt-added black beans, rinsed and drained
    • 2 cups chopped fresh kale
    • 1/4 cup plain Greek yogurt
    1. Trim ends of squash and halve lengthwise; discard seeds. Place squash, cut side down, on the trivet in a 6-qt. electric pressure cooker. Add water to cooker. Lock lid; make sure vent is closed. Select steam setting; adjust pressure to high and set time for 7 minutes. When squash is finished cooking, quickly release pressure according to the manufacturer's directions. Set squash aside; remove water from cooker.
    2. In a large skillet, crumble beef and cook with onion over medium heat until no longer pink, 4-6 minutes; drain. Add mustard, hot sauce and garlic; cook 1 minute more. Stir in black beans and kale; cook just until wilted, 2-3 minutes.
    3. Using a fork, separate strands of spaghetti squash; combine with meat mixture. Dollop servings with Greek yogurt. Yield: 4 servings.

    Test Kitchen Tips
  • If you don't have a pressure cooker, pop the squash halves in the microwave on high for 15-20 minutes or roast them in the oven upside down until tender.
  • We know kale might not be to everyone's taste, so feel free to substitute fresh spinach.
  • Originally published as Stuffed Spaghetti Squash in Taste of Home December 2017

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