Burrito Spaghetti Squash Boats Taken & Modified from: Delish.com
Amazing and filling dinner. Preptime: About 15 minutes Cook Time: 1 hr 10 minutes Servings: 4Ingredients
For Spaghetti Squash
- 2 medium spaghetti squash, halved, seeds removed
- 1 tbsp. extra-virgin olive oil
- Dash of salt
- 1/2 tsp. Chili Powder
- 1/2 tsp. Cumin
For Filling
- 1 tbsp. extra-virgin olive oil
- 1/2 of a yellow onion, diced
- 3 cloves garlic, minced
- 1 lb. ground beef
- 1 tbsp. taco seasoning mix
- Salt and Pepper to taste
- 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 sharp cheddar cheese
- 2 tbsp. freshly chopped cilantro (optional)
Directions
- Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin.
- Place cut side down on a large, rimmed baking sheet. Roast until tender, ~30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
- Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft. Stir in garlic and cook until fragrant. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink. Drain fat.
- Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
- Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, ~5 minutes. Garnish with cilantro and serve.