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Burrito Spaghetti Squash Boats

Burrito Spaghetti Squash Boats
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Burrito Spaghetti Squash Boats offer a deliciously unique twist on the classic burrito, combining all your favorite flavors while keeping it low in carbs. This recipe features roasted spaghetti squash filled with savory ground beef, black beans, and fresh veggies, topped with melted cheese for an irresistible meal. Ideal for family dinners or meal prepping, these customizable boats are not only satisfying but also nutritious. Enjoy them straight from the oven or serve them at your next gathering—everyone will love this fun and healthy take on a beloved dish!

Ingredients

Scale
  • 2 medium spaghetti squash
  • 1 lb ground beef
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-oz) can black beans
  • 1 1/2 cups chopped cherry tomatoes
  • 1 cup corn (canned or frozen)
  • 1 cup shredded Monterey jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp extra-virgin olive oil
  • Kosher salt
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • Freshly ground black pepper

Instructions

  1. Preheat your oven to 400°F. Halve the spaghetti squash, remove seeds, and drizzle cut sides with olive oil. Season with salt, chili powder, and cumin. Place cut side down on a baking sheet and roast for about 30 to 35 minutes until tender.
  2. In a large skillet over medium heat, sauté chopped onion in olive oil until soft (about 5 minutes), then add minced garlic and cook for another minute. Add ground beef and cook until browned (approximately 6 minutes). Drain any excess fat.
  3. Stir in taco seasoning, black beans, cherry tomatoes, and corn into the beef mixture until well combined.
  4. Carefully fill each roasted spaghetti squash half with the beef mixture. Top with Monterey jack and cheddar cheese and return to the oven for an additional 5 minutes or until cheese is melted.
  5. Garnish with fresh cilantro if desired, serve warm and enjoy!

Nutrition

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