Vegetarian

Burrito Spaghetti Squash Boats

Burrito Spaghetti Squash Boats

Ingredients

For Spaghetti Squash

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

For Filling

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

Directions

  • 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.
  • Meanwhile, make 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.
  • Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
  • Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

Source: Delish US

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