Taco Stuffed Spaghetti Squash

This taco-stuffed spaghetti squash recipe forks over the most beloved taco flavors: beef, corn, taco, cilantro, and cheese, all packed inside a juicy and mildly sweet spaghetti squash bowl.

5 from 1 vote

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Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings: 6 servings

Ingredients

2 medium spaghetti squash - cut in half
2 Tbsp olive oil
½ tsp salt
¼ tsp ground black pepper
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 mix
½ cup water
1 ½ cups grated mozzarella cheese

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Slice each spaghetti squash in half. Scoop out the seeds and strings using a spoon.
Drizzle 2 tbsp olive oil over the flesh and season it with ½ tsp salt and ¼ tsp ground black pepper. Place the squash cut-side down and let it roast for 30 minutes.
While squash is baking, heat a frying pan over medium-high heat. Brown 1lb ground beef, breaking it apart with a wood spatula as it cooks. Remove any excess grease using a folded paper towel and the spatula to swish it around.
Now add ½ cup yellow onion - chopped and 4 cloves garlic - minced. Cook for 1-2 minutes, until the onion turns translucent.
Next add 15 oz black beans - drained and rinsed, 1 cup canned corn - drained, 1 package taco mix, and ½ cup water. Stir everything together and let it simmer until the water has evaporated. About 2-3 minutes.
Once the spaghetti squash has finished roasting, remove it from the oven and let it cool for 5-10 minutes, enough to safely handle it.
Use a fork to shred the squash into spaghetti strands. Create a mound in the center with the fork.
Divide the ground beef mixture equally and place into the 4 squash pieces.
Sprinkle 1 ½ cups grated mozzarella cheese on top. Place the squash back in the oven for 5 minutes, to melt the cheese. Remove and let cool enough to handle. Squash can be served inside the squash or scooped into bowls.

Recipe Notes:

Before baking, help the squash sit flat by slicing a little piece off the bottom.

Spaghetti squash tastes best when cooked al dente, just like pasta a firm yet soft texture is ideal. You'll know it's ready by the way it peels off the inside of the squash with a fork.

Let squash cool before shredding. It will be hot.

Add a scoop of butter, coconut oil, or avocado oil with a sprinkle of salt to the cooked squash before serving for extra richness and flavor.

Nutrition Info

The nutritional information provided is an estimate and is per serving.

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