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Nutrition Facts
Serving Size 298 g
(Approx. 4 Servings)
Amount Per Serving
Calories 310 Calories From Fat 150
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 1080 mg 45%
Total Carbohydrate 15 g 5%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 27 g
Vitamin A 10% Iron 4%
Vitamin C 60% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Beef-Stuffed Spaghetti Squash

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1 spaghetti squash
1 small white onion, chopped
1 medium green bell peppers, chopped
2 medium roma tomato, chopped
12 Oz H-E-B Fully Cooked Beef Fajitas, frozen
1 Tbsp H-E-B 100% Pure Olive Oil
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp H-E-B Ground Black Pepper
1/8 Tsp garlic powder
1/2 cup(s) H-E-B Parmesean Cheese Grated
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Heat oven to 350°F.
Pierce squash in 4 places with the tip of a knife.
Microwave on high 8-10 minutes, turning every 4 minutes, until tender when pierced with a fork.
Chop onion, bell pepper and tomatoes while squash cooks.
Cut squash in half lengthwise; remove seeds and discard.
Using a fork, pull squash from edges into strands resembling spaghetti.
Heat fajitas in microwave according to package directions; cut into bite-sized pieces.
Heat oil in a large skillet over medium heat.
Add onion and bell pepper; sauté 5 minutes.
Add squash strands, fajitas and tomatoes; toss to combine.
Season with salt, pepper and garlic powder.
Place squash shells on a baking sheet, cut sides up; fill each with beef and squash mixture, divided evenly.
Top with Parmesan cheese; bake 10 minutes or until cheese melts and browns lightly.
Cut each half into 2 portions and serve.



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