Southwest Taco Stuffed Spaghetti Squash: A Flavorful Low-Carb Meal

For a delicious, low-carb alternative to traditional tacos, this Southwest Taco Stuffed Spaghetti Squash is packed with bold flavors and wholesome ingredients. Roasted spaghetti squash serves as the perfect vessel for a filling made with seasoned ground beef, bell peppers, onions, black beans, corn, and aromatic spices. Topped with fresh cilantro, this dish is a satisfying and nutritious option for a weeknight dinner or a fun twist on taco night.

Ingredients:

For Roasting the Squash:

• 1 (4 pound) spaghetti squash
• 2 tablespoons olive oil, divided
• 1 teaspoon Kosher salt
• 1 teaspoon black pepper

For the Filling:

• ½ pound ground beef
• 1 red bell pepper, diced
• 1 medium yellow onion, diced
• 1 small jalapeño, 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

Instructions:

1. Roast the Spaghetti Squash:
   • Begin by setting your oven temperature to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and remove the seeds. Pour 1 tablespoon of olive oil over each half, then season with salt and pepper to taste. Arrange the squash halves, cut side facing down, on a baking sheet. Roast them for 40 to 45 minutes until they are soft and the flesh pulls apart easily with a fork. Once done, set them aside.
2. Cook the Filling:
   • While the squash is roasting, heat a large skillet over medium heat. Incorporate the ground beef into the pan, using a spatula to crumble it as it cooks. Continue cooking for about 5 to 7 minutes, or until it’s fully browned and no longer pink. Drain any excess fat from the skillet.
   • Add the diced red bell pepper, yellow onion, jalapeño, and garlic to the skillet. Sauté for 3 to 4 minutes until the vegetables start to become tender.
   • Stir in the chili powder, smoked paprika, and cumin, cooking for another 1-2 minutes to allow the spices to become fragrant.
3. Add the Rest of the Filling Ingredients:
   • Stir in the diced tomatoes, black beans, and frozen corn kernels. Season with the remaining salt and pepper. Simmer the mixture for 5-7 minutes, stirring occasionally, until the vegetables are fully cooked and the flavors are well combined.
4. Assemble the Stuffed Squash:
   • Once the squash has cooled slightly, use a fork to shred the flesh of the squash into spaghetti-like strands. Leave the strands in the squash shells. Divide the taco filling evenly between the two squash halves, stuffing the mixture on top of the spaghetti squash strands.
5. Serve:
   • Garnish with additional cilantro if desired and serve hot. You can also top with cheese, sour cream, or avocado for added flavor.

Conclusion:

This Southwest Taco Stuffed Spaghetti Squash is a hearty and flavorful dish that satisfies your taco cravings while keeping it low-carb and packed with nutrients. The roasted spaghetti squash offers a tender, slightly sweet base, while the filling is bursting with bold Southwestern spices, fresh veggies, and seasoned beef. It’s a perfect meal for those who want a lighter yet filling option for dinner, with all the flavors of your favorite taco night!