Looking for a deliciously unique twist on taco night? Say hello to Taco Spaghetti Squash Boats! This mouthwatering dish combines the hearty flavors of traditional tacos with the light and nutritious goodness of spaghetti squash, making it the perfect guilt-free indulgence. With a vibrant mix of ground meat, beans, and melty cheese all nestled in tender squash halves, this recipe is sure to impress your family and friends. Plus, it's easy to make and ready in just one hour! Dive into this culinary adventure that will leave your taste buds dancing and your cravings satisfied!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup salsa
- 1 cup shredded cheese
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Bake the spaghetti squash in the preheated oven for about 30-35 minutes, or until the flesh is tender and easily shredded with a fork. While the squash is baking, you can prepare the taco filling.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef or turkey and cook until browned, breaking it up with a spatula as it cooks. This should take about 5-7 minutes.
- Once the meat is fully cooked, drain any excess fat. Stir in the taco seasoning and follow the packet instructions, usually adding a bit of water and letting it simmer for a few minutes.
- After the taco meat is seasoned, add the rinsed black beans, corn, and salsa to the skillet. Mix well and let the mixture cook for another 5 minutes, allowing the flavors to meld together.
- Once the spaghetti squash is done baking, carefully flip the halves over so that the cut side is facing up. Use a fork to gently scrape the flesh of the squash to create spaghetti-like strands.
- Divide the taco filling evenly among the spaghetti squash halves, spooning it generously into each half.
- Sprinkle the shredded cheese over the top of each filled squash half. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove the taco spaghetti squash boats from the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving.
- Serve the taco spaghetti squash boats warm, either as a main dish or a side. Enjoy your delicious and healthy Mexican-inspired meal!
Tips
- Choose the Right Squash: Look for a medium-sized spaghetti squash that feels heavy for its size. This ensures a good yield of those delightful spaghetti-like strands.
- Bake to Perfection: Make sure to bake the squash cut-side down to allow it to steam properly, ensuring a tender texture that easily shreds with a fork.
- Meat Alternatives: For a healthier option, consider using ground turkey or chicken instead of beef. You can also make it vegetarian by omitting the meat and adding extra beans or lentils.
- Customize Your Filling: Feel free to get creative with your taco filling! Add diced bell peppers, jalapeños, or even some chopped onions for extra flavor.
- Cheese Lovers Unite: Experiment with different types of cheese! Cheddar, Monterey Jack, or even a spicy pepper jack can elevate the dish to new heights.
- Garnish for Freshness: Don’t skip the fresh cilantro! It adds a burst of freshness that complements the rich flavors of the filling beautifully.
- Meal Prep Friendly: These boats are perfect for meal prep! Prepare the filling in advance and assemble the boats when you're ready to eat for a quick and satisfying meal.
- Leftover Magic: If you have leftovers, they can be stored in the fridge for up to three days. Reheat in the oven for the best texture!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 30g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
