Description
A delicious and healthy twist on tacos, featuring roasted spaghetti squash stuffed with a savory ground beef and vegetable filling.
Ingredients
Scale
- 1 (4 pound) spaghetti squash
- 2 tablespoons olive oil, divided
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- ½ pound ground beef
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 1 small jalapeno, seeded and minced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- ¼ cup minced cilantro
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 cup shredded pepper jack cheese
- ½ cup sour cream
Instructions
- Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone liner or parchment paper.
- Place whole spaghetti squash in the microwave for 5 minutes to soften it for easier cutting.
- Carefully cut the squash in half, lengthwise, and scoop out the seeds and pulp.
- Drizzle each half with 1 tablespoon olive oil and season with kosher salt and pepper.
- Roast for 1 hour or until the flesh shreds easily with a fork.
- In a large skillet over medium-high heat, add ground beef and break it up with a spatula. Cook until browned, then remove to a plate.
- Wipe out any grease from the skillet and return to heat. Add 1 tablespoon olive oil and once hot, add red bell pepper, onions, and jalapenos. Sauté until soft.
- Add garlic, chili powder, smoked paprika, cumin, and diced tomatoes to the skillet and cook until thickened.
- Stir in black beans, corn, and cilantro, then add the cooked ground beef back to the skillet and mix well.
- Once the squash is cooked, scrape and fluff the flesh until shredded and combine with the meat and vegetable mixture.
- Stuff the squash halves with the filling and top with cheese. Return to the oven to melt the cheese for about 10 minutes.
- Scoop out the stuffed squash and serve.
Notes
- A 4-pound spaghetti squash typically yields 4 servings, with 2 servings per half.
- You can substitute ground beef with ground turkey or a meat alternative for a lighter option.
- Feel free to add other toppings such as avocado, green onions, or additional cilantro.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 15 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed half
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 60mg