Burrito Spaghetti Squash Boats

By Jennifer

4 Person

70 Minutes

0 Calories

It's SUPER easy to make this recipe vegetarian. Simply sub out the beef for extra veggies! Bell peppers, spinach, and red onions would all be great additions.

Ingredients

Filling

2 tbsp. freshly chopped cilantro (optional)
1/2 cup shredded cheddar
1 cup shredded Monterey jack
1 cup corn, canned and drained or frozen
1 1/2 cups chopped cherry tomatoes
15 oz. black beans
Freshly ground black pepper
Kosher salt
1 tbsp. taco seasoning mix
1 pound ground beef
2 cloves garlic, minced
1/2 onion, chopped
1 tbsp. extra-virgin olive oil

Spaghetti Squash

1/2 tsp. cumin
1/2 tsp. chili powder
Kosher salt
1 tbsp. extra-virgin olive oil
2 medium spaghetti squash, halved, seeds removed

Method

01

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.
02

Meanwhile, make the filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
03

Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
04

Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

Related Tags

Spaghetti Squash Recipes

Burrito Spaghetti Squash Boats

4.4

( By Jennifer )

It's SUPER easy to make this recipe vegetarian. Simply sub out the beef for extra veggies! Bell peppers, spinach, and red onions would all be great additions.

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 55 Mins
Total Time 70 Mins

02 Ingredients

Filling

2 tbsp. freshly chopped cilantro (optional)

1/2 cup shredded cheddar

1 cup shredded Monterey jack

1 cup corn, canned and drained or frozen

1 1/2 cups chopped cherry tomatoes

15 oz. black beans

Freshly ground black pepper

Kosher salt

1 tbsp. taco seasoning mix

1 pound ground beef

2 cloves garlic, minced

1/2 onion, chopped

1 tbsp. extra-virgin olive oil

Spaghetti Squash

1/2 tsp. cumin

1/2 tsp. chili powder

Kosher salt

1 tbsp. extra-virgin olive oil

2 medium spaghetti squash, halved, seeds removed

03 Method

Step 1

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.

Step 2

Meanwhile, make the filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.

Step 3

Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.

Step 4

Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

04 Author