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.
Ingredients
Scale
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
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
