Southwest Taco Stuffed Spaghetti Squash: A Flavorful Low-Carb Meal
Southwest Taco Stuffed Spaghetti Squash combinesseasoned ground beef, veggies, black beans, and corn, stuffed into roastedspaghetti squash for a flavorful, low-carb alternative to traditional tacos.
Ingredients
- 1 4 pound spaghetti squash
- 2 tablespoons olive oil divided
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 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
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.
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.
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.
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.
Serve:
- Garnish with additional cilantro if desired and serve hot. You can also top with cheese, sour cream, or avocado for added flavor.
Nutrition
Calories: 400kcal
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