Taco Stuffed Spaghetti Squash Recipe

Introduction

Taco Stuffed Spaghetti Squash is a delicious and wholesome twist on traditional tacos. This dish combines tender roasted spaghetti squash with a flavorful seasoned beef mixture, making it a fun and nutritious meal perfect for weeknights.

Ingredients

• 2 medium spaghetti squash (cut in half)
• 2 Tbsp olive oil
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 lb lean ground beef
• ½ cup chopped yellow onion
• 4 cloves garlic (minced)
• 15 oz black beans (drained and rinsed)
• 1 cup canned corn (drained)
• 1 package taco mix
• ½ cup water
• 1 ½ cups grated mozzarella cheese

Instructions

1. Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Step 2: Slice each spaghetti squash in half lengthwise and scoop out the seeds and strings with a spoon.
3. Step 3: Drizzle 2 tablespoons of olive oil over the flesh of each squash half. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Place the squash cut-side down on the baking sheet and roast for 30 minutes.
4. Step 4: While the squash is roasting, heat a frying pan over medium-high heat. Add 1 pound of lean ground beef and cook until browned, breaking it apart as it cooks. Remove any excess grease using a paper towel and spatula.
5. Step 5: Add ½ cup chopped yellow onion and 4 minced garlic cloves to the pan. Cook for 1-2 minutes until the onion becomes translucent.
6. Step 6: Stir in 15 ounces drained and rinsed black beans, 1 cup drained canned corn, 1 package of taco mix, and ½ cup water. Let the mixture simmer until the water evaporates, about 2-3 minutes.
7. Step 7: Remove the roasted spaghetti squash from the oven and let it cool for 5-10 minutes until cool enough to handle.
8. Step 8: Use a fork to shred the squash flesh into spaghetti-like strands, creating a small mound in the center of each half.
9. Step 9: Divide the cooked beef mixture evenly among the 4 squash halves, placing it on top of the shredded squash.
10. Step 10: Sprinkle 1 ½ cups grated mozzarella cheese over the beef mixture. Return the squash to the oven for 5 minutes to melt the cheese. Remove and let cool slightly before serving.

Tips & Variations

• For a vegetarian version, substitute the ground beef with crumbled tofu or cooked lentils.
• Add a pinch of smoked paprika or chili powder to the meat mixture for extra smoky flavor.
• Use pepper jack cheese instead of mozzarella for a spicier kick.
• Serve with fresh avocado slices, chopped cilantro, and a dollop of sour cream for added freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through or microwave until warm. Be aware that the squash texture may soften slightly when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spaghetti squash ahead of time?

Yes, you can roast and shred the spaghetti squash a day in advance. Store it separately from the filling to keep the texture fresh. Assemble and bake just before serving.

Is it necessary to drain the excess grease from the cooked beef?

Removing the excess grease helps prevent the filling from becoming too oily and keeps the flavors balanced, but if you prefer a richer taste, you can leave a small amount in the pan.

Taco Stuffed Spaghetti Squash Recipe

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★★★★★

4.6 from 116 reviews

• Author: Marina
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Taco Stuffed Spaghetti Squash recipe combines the wholesome goodness of roasted spaghetti squash with a flavorful taco-spiced ground beef mixture, black beans, and corn, all topped with melted mozzarella cheese. It’s a delicious, low-carb twist on traditional tacos, perfect for a satisfying dinner that’s both nutritious and easy to prepare.

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Ingredients

Scale 1x2x3x

Spaghetti Squash

• 2 medium spaghetti squash, cut in half
• 2 Tbsp olive oil
• ½ tsp salt
• ¼ tsp ground black pepper

Taco Filling

• 1 lb lean ground beef
• ½ cup chopped yellow onion
• 4 cloves garlic, minced
• 15 oz black beans, drained and rinsed
• 1 cup canned corn, drained
• 1 package taco seasoning mix
• ½ cup water

Topping

• 1 ½ cups grated mozzarella cheese

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Instructions

1. Preheat and Prepare Squash: Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Cut and Clean Squash: Slice each spaghetti squash in half lengthwise. Use a spoon to scoop out and discard the seeds and stringy pulp from the center of each half.
3. Season and Roast Squash: Drizzle 2 tablespoons of olive oil evenly over the flesh of each squash half. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Place each half cut-side down on the prepared baking sheet and roast in the oven for 30 minutes until tender.
4. Cook Ground Beef: While the squash roasts, heat a frying pan over medium-high heat. Add 1 pound of lean ground beef and cook, breaking it apart with a spatula, until browned throughout. Drain any excess grease by using a fold of paper towel and swiping it along the pan surface to absorb the fat.
5. Sauté Aromatics: Add ½ cup chopped yellow onion and 4 minced garlic cloves to the browned beef. Cook for 1 to 2 minutes until the onion becomes translucent and fragrant.
6. Add Beans, Corn, and Seasoning: Stir in 15 ounces of drained and rinsed black beans, 1 cup drained canned corn, 1 package of taco seasoning mix, and ½ cup water. Simmer the mixture for about 2 to 3 minutes until the liquid has mostly evaporated and the flavors meld.
7. Cool Roasted Squash: Remove the spaghetti squash from the oven and let it cool for 5 to 10 minutes, just enough to handle safely without burning your hands.
8. Shred Squash Flesh: Use a fork to scrape the flesh of each squash half, turning it into spaghetti-like strands. Pile the strands into a mound in the center of each squash shell.
9. Fill Squash with Taco Mixture: Divide the cooked ground beef mixture evenly and spoon it into the four squash halves, distributing the filling on top of the shredded squash strands.
10. Add Cheese and Melt: Sprinkle 1 ½ cups grated mozzarella cheese evenly over the filled squash halves. Return them to the oven for 5 minutes to allow the cheese to melt and bubble.
11. Serve: Once cheese is melted, remove the squash from the oven and let it cool slightly. Serve the taco stuffed spaghetti squash directly in the squash shells or scoop out into bowls for easy dining.

Notes

• You can substitute ground turkey or chicken for a leaner protein option.
• If you prefer, add diced tomatoes or jalapeños for extra flavor and spice.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• For a dairy-free option, replace mozzarella cheese with a vegan cheese alternative or omit the cheese altogether.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-inspired

Keywords: taco stuffed spaghetti squash, healthy tacos, roasted spaghetti squash recipe, ground beef dinner, low carb tacos