Description
Taco Spaghetti Squash Boats are a low-carb, nutritious alternative to traditional tacos, delivering bold flavors and a satisfying texture while simplifying your weeknight dinner routine.
Ingredients
Scale
1 medium Spaghetti Squash
1 lb Ground Beef or Turkey
2 tbsp Taco Seasoning
1 cup Black Beans
1/2 cup Corn (Frozen or Canned)
1 can (10 oz) Diced Tomatoes with Green Chilies
1.5 cups Shredded Mexican Cheese Blend
1 tbsp Olive Oil
Salt and Pepper to taste
Optional Toppings as needed (Avocado, cilantro, sour cream, lime)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise, scoop out the seeds, brush with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–45 minutes
- Step 2: While the squash roasts, heat a skillet over medium-high heat. Cook ground beef or turkey, breaking it apart until no pink remains. Drain excess fat
- Step 3: Add taco seasoning, black beans, corn, and diced tomatoes to skillet. Stir and let simmer for 5-7 minutes
- Step 4: After roasting, flip squash halves over and shred the flesh to create spaghetti-like strands, keeping them inside the shell
- Step 5: Stuff the shredded meat mixture evenly between the squash halves, mix slightly with strands, and top with cheese. Return to the oven for 5-10 minutes until cheese is bubbly
- Step 6: Garnish with fresh cilantro, avocado, and lime juice before serving
Notes
Ensure not to overcook the squash; aim for al dente strands for the best texture.
You can substitute ground beef with ground chicken or bison for a lighter option.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 385 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 80 mg