Tex Mex Spaghetti Squash Boats Recipe
Recipe: #14567
October 13, 2014
Categories: Side Dishes, Squash, Southwest, Sunday Dinner Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Gluten free, serve with Mexican rice"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (736.3 g)
- Calories 669.3
- Total Fat - 13 g
- Saturated Fat - 7.1 g
- Cholesterol - 31.6 mg
- Sodium - 944.5 mg
- Total Carbohydrate - 99 g
- Dietary Fiber - 22.2 g
- Sugars - 22.6 g
- Protein - 42.3 g
- Calcium - 773.9 mg
- Iron - 7.6 mg
- Vitamin C - 20.5 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Take everything out of the baked squash and put in large bowl.
Step 2
Add rest of ingredients except 1/2 cup cheese, that you will top squash with.
Step 3
Stuff back into squash. Set squash in little pan of water in baking sheet.
Step 4
Bake squash for 30 minutes until cheese is melted hot and bubbly.
Tips
No special items needed.
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