Taco-style stuffed spaghetti squash
Si nunca has probado la calabaza espagueti, esta receta te convencerá de que es absolutamente deliciosa. Sí, la lista de ingredientes es larga, ¡pero el resultado vale la pena! De ahora en adelante, no volverás a pasar por alto la calabaza espagueti en los estantes del supermercado.
Ingredientes · Raciones For 4–6 people
- 2 pcs pumpkin
- 2 tsp extra virgin olive oil
- 1 tsp flaked salt
- pepper
- 250 g cherry tomatoes
- 1 tbsp extra virgin olive oil
- 350 g minced turkey meat
- 4 pcs spring onions
- 1 red pepper
- dried chili
- 1 tsp dried garlic
- 1 tsp ground smoked paprika
- cumin
- 400 g red beans
- 100 g cheddar
- 1 avocado
Método · 2 h
- Preheat the oven to 200°C. Halve the spaghetti squash and scoop out the seeds to reveal the smooth flesh. Brush with oil, salt and pepper. Place cut side down on a baking tray lined with baking paper and bake in the centre of the oven for 35 minutes to 1 hour (see Extras) until the spaghetti can be scraped out of the flesh with a fork. Prick the tomatoes with a sharp knife, place in a baking dish, add to the squash and bake until golden brown and falling apart. Remove the squash and tomatoes from the oven and leave to cool. Reduce the oven temperature to 180°C.
- Meanwhile, prepare the filling. Heat the olive oil in a large deep frying pan over medium heat. Add the minced meat, all the white parts and half the green parts of the spring onions, paprika, chilli flakes, garlic powder, smoked paprika, cumin, salt and pepper. Cook, stirring constantly and breaking up any lumps of meat, for about 5 minutes until the meat is no longer pink and the vegetables are tender. Stir in the beans and the roasted tomatoes, including any juices. Increase the heat and cook until the mixture thickens and the tomato juice has evaporated, about 5 minutes. Taste and adjust seasoning as needed. Stir in two-thirds of the cheese.
- When the pumpkin is cool enough, scrape the flesh with a fork to create fibers separated from the 'boat' formed by the skin and make it fluffy. Divide the filling into the pumpkins, mixing it gently with the 'pumpkin spaghetti'. Place on a baking sheet, filling side up, and sprinkle with the remaining cheese.
- Bake until the cheese melts, about 10 minutes. Let cool for a few minutes, then serve sprinkled with cilantro and avocado, or chopped fresh tomatoes. Top with yogurt or sour cream. Snack on tortilla chips if you like. SOMETHING EXTRA Baking time depends on the type of pumpkin and its ripeness. In our experience, the more impressive looking annealed type takes longer to bake, but it's better to start checking after 35 minutes in the oven.
If you've never tried spaghetti squash before, this is the recipe that will convince you that it's absolutely delicious. Yes, the ingredient list is long, but the results are worth it! From now on, you won't be overlooking spaghetti squash on store shelves.