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Southwest Taco Stuffed Spaghetti Squash

Southwest Taco Stuffed Spaghetti Squash
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If you’re craving a warm, inviting meal that’s as nutritious as it is delicious, this Southwest Taco Stuffed Spaghetti Squash is the perfect answer. This innovative dish combines all the beloved flavors of tacos in a wholesome spaghetti squash shell, making it a delightful alternative to traditional taco night. With a satisfying filling of seasoned ground beef, colorful vegetables, and melted cheese, every bite is bursting with flavor. Plus, it’s easy to prepare, making it an ideal choice for busy weeknights or family gatherings. Enjoy this comforting meal knowing it’s packed with nutrients and sure to please everyone at the table.

Ingredients

Scale
  • 1 (4 pound) spaghetti squash
  • ½ pound ground beef
  • 1 red bell pepper
  • 1 medium yellow onion
  • 1 small jalapeño
  • 3 cloves garlic
  • 1 (14 ounce) can diced tomatoes
  • 1 (14 ounce) can black beans
  • 1 cup frozen corn kernels
  • 1 cup shredded pepper jack cheese

Instructions

  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
  2. Microwave the whole spaghetti squash for about 5 minutes to soften it.
  3. Cut the squash in half lengthwise and scoop out the seeds.
  4. Drizzle each half with olive oil, salt, and pepper, then roast for about an hour until tender.
  5. In a skillet over medium-high heat, cook the ground beef until browned; remove excess grease.
  6. Sauté diced bell pepper, onion, jalapeño, and garlic in the same skillet before adding spices.
  7. Stir in black beans, corn, and cilantro; mix well with the beef mixture.
  8. Scrape the roasted squash flesh into the skillet and combine everything.
  9. Stuff each squash half with the filling and top with shredded cheese.
  10. Return to the oven for another 10 minutes until cheese is melted.

Nutrition

Find it online: https://isabellacooks.com/southwest-taco-stuffed-spaghetti-squash/