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Burrito Spaghetti Squash Boats

Burrito Spaghetti Squash Boats
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Burrito Spaghetti Squash Boats offer a deliciously creative way to enjoy a low-carb meal brimming with Tex-Mex flavors. By using roasted spaghetti squash as the base, this dish eliminates the need for traditional tortillas while still delivering all the hearty goodness you love. Each boat is filled with a savory mixture of seasoned ground beef, black beans, and fresh vegetables, then topped with gooey cheese. This recipe is not only easy to prepare but also customizable, allowing you to mix in your favorite ingredients or make it vegetarian. Perfect for busy weeknights or casual gatherings, these stuffed squash boats are sure to impress family and friends alike!

Ingredients

Scale
  • 2 medium spaghetti squash
  • 1 lb ground beef
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 can black beans (15 oz), drained
  • 1 1/2 cups cherry tomatoes, chopped
  • 1 cup corn (canned or frozen)
  • 1 cup shredded Monterey jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp extra-virgin olive oil
  • Kosher salt
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half and remove seeds. Drizzle olive oil and season with salt, chili powder, and cumin.
  2. Place cut side down on a baking sheet and roast for about 30 to 35 minutes until tender. Let cool slightly before shredding the inside into strands with a fork.
  3. In a skillet over medium heat, sauté chopped onion in olive oil until soft. Add minced garlic and cook until fragrant.
  4. Add ground beef and cook until browned; drain excess fat.
  5. Stir in taco seasoning along with black beans, cherry tomatoes, and corn.
  6. Fill each spaghetti squash half with the beef mixture and top with Monterey jack and cheddar cheese.
  7. Return to the oven for about 5 minutes until the cheese melts.

Nutrition

Find it online: https://wholesomedishes.com/burrito-spaghetti-squash-boats/

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