Taco Stuffed Spaghetti Squash: A Healthy Dinner Delight!
A flavor-packed, low-carb dinner idea the whole family will crave!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 halves (2 people per squash) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Low Calorie
Ingredients
Scale
- 1 large spaghetti squash, halved and seeds removed
- 1 tbsp olive oil
- Salt & pepper, to taste
- 1 lb ground beef or turkey
- 1/2 onion, diced
- 1 red bell pepper, chopped
- 1 cup canned black beans (drained & rinsed)
- 1 cup corn (fresh, canned, or frozen)
- 1 can diced tomatoes with green chiles
- 2 tbsp taco seasoning
- 1 cup shredded Monterey Jack or Mexican blend cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 400°F. Rub squash halves with olive oil, season with salt and pepper, then roast cut-side down for 40–45 minutes. Once tender, use a fork to shred into spaghetti-like strands.
- In a large skillet, brown the beef with onions and bell pepper until fully cooked. Add black beans, corn, tomatoes, and taco seasoning.
- Mix the cooked “spaghetti” strands into the skillet mixture, or layer them into the squash shells.
- Pile everything back into the squash shells, sprinkle with cheese, and broil for 3–5 minutes until bubbly and golden.
- Garnish with fresh cilantro and serve hot.
Notes
- This recipe is perfect for anyone craving low-carb Tex-Mex flavor.
- Feel free to substitute ground turkey for a leaner option.
- Can be made vegetarian by omitting meat and adding more beans or vegetables.
Nutrition
- Serving Size: 1 half
- Calories: 420
- Protein: 28g