Roasted spaghetti squash becomes a bowl for taco-seasoned beef, black beans, corn, and tomatoes. Monterey Jack and cheddar melt over the top for a hearty dinner.
Roast, Fill, and Melt
Make the beef filling while the squash roasts. Loosen the tender strands gently so the shells stay intact, then add the filling and cheese for a short return to the oven.
Burrito Spaghetti Squash Boats
Roasted spaghetti squash halves filled with taco-seasoned beef, black beans, tomatoes, and corn under melted Monterey Jack and cheddar.
Ingredients
FOR SPAGHETTI SQUASH
- 2 med Spaghetti Squash halved, seeds removed
1 tbsp Olive oil extra virgin- Kosher Salt
- ½ tsp Chili powder
- ½ tsp Ground Cumin
FOR FILLING
- 1 tbsp Olive oil extra virgin
- ½ Yellow Onion chopped
- 2 cloves Garlic minced
- 1 lb Ground beef
- 1 tbsp Taco seasoning mix
- Kosher Salt
- Black pepper freshly ground
- 15 oz Black Beans one 15-ounce can, drained and rinsed
- 1 ½ cups Cherry tomatoes chopped
- 1 cup Corn canned and drained, or frozen prepared according to package
- 1 cup Monterey Jack cheese shredded
- ½ cup Cheddar cheese shredded
- 2 tbsp Fresh Cilantro freshly chopped (optional)
Instructions
- Heat the oven to 400°F. Brush the cut sides of the four squash halves with the 1 tablespoon oil listed under Spaghetti Squash. Season with salt, chili powder, and cumin. Place cut-side down on a rimmed baking sheet and roast until the flesh is tender and separates into strands, starting to check after 30 to 35 minutes. Larger squash may need longer.
- Meanwhile, heat the filling-group tablespoon oil in a skillet over medium heat. Soften the onion for about 5 minutes, then add garlic and cook for about 1 minute. Add the beef, break it into small pieces, and cook to 160°F measured with a food thermometer. Drain excess fat carefully.
- Stir in the taco seasoning, drained black beans, tomatoes, and prepared corn. Heat through, stirring, and season with salt and pepper to taste.
- When the squash is safe to handle, loosen the strands with a fork while leaving the shells intact. Divide the hot filling among the four halves and top evenly with Monterey Jack and cheddar. Return to the oven until the cheese melts and the filling is hot, about 5 minutes. Garnish with optional cilantro.
Notes
Makes four stuffed halves from two medium squash. There are 2 tablespoons olive oil overall: one for roasting and one for the filling. Use a stable cutting board when splitting the squash and take care around hot shells. The 70-minute total is the source estimate; squash size affects roasting time. If the shells cannot hold all the filling, heat the extra in a small oven-safe dish alongside.
Tried this recipe?
Let us know how it was!Adapted from Lena Abraham’s Burrito Spaghetti Squash Boats at Delish.