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Burrito Spaghetti Squash Boats

Burrito Spaghetti Squash Boats
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Enjoy a guilt-free culinary delight with these Burrito Spaghetti Squash Boats! Perfectly roasted spaghetti squash halves are filled with a savory mix of seasoned ground beef, black beans, and melted cheese. This low-carb dish is not only gluten-free but also offers a fun twist on traditional burritos, making it ideal for family dinners or casual gatherings. With vibrant colors and bold flavors, these stuffed squash boats are sure to impress your guests while keeping your meal healthy and satisfying.

Ingredients

Scale
  • 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 can black beans (15 oz), drained
  • 1 1/2 cups cherry tomatoes, chopped
  • 1 cup corn, canned and drained or frozen
  • 1 cup shredded Monterey jack cheese
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp freshly chopped cilantro (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half, remove seeds, drizzle with olive oil, and season with salt, chili powder, and cumin.
  2. Place the squash cut side down on a baking sheet and roast for 30-35 minutes until tender. Let cool slightly before fluffing strands with a fork.
  3. In a skillet over medium heat, sauté chopped onion in olive oil until soft. Add minced garlic, then ground beef, cooking until browned.
  4. Stir in taco seasoning, black beans, cherry tomatoes, and corn; mix well.
  5. Fill each roasted squash half with the beef mixture and top with cheeses. Return to the oven for an additional 5 minutes until cheese melts.
  6. Serve warm and enjoy!

Nutrition

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

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