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Burrito Spaghetti Squash Boats

Burrito Spaghetti Squash Boats
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Enjoy flavorful Burrito Spaghetti Squash Boats filled with beef and veggies! Try this low-carb recipe today for a satisfying meal experience.

Ingredients

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

Instructions

  1. Preheat the oven to 400°F. Drizzle olive oil on halved spaghetti squash, then season with salt, chili powder, and cumin. Roast cut-side down on a baking sheet for 30-35 minutes until tender.
  2. In a large skillet over medium heat, cook chopped onion until soft. Add minced garlic and ground beef; cook until browned, about 6 minutes. Drain excess fat.
  3. Stir in taco seasoning, black beans, cherry tomatoes, and corn. Mix well.
  4. Once the squash is ready, fluff the strands with a fork and fill each half with the beef mixture. Top with shredded cheese and return to the oven for 5 minutes until cheese melts.

Nutrition

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

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