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–+ servings

Southwest Taco Stuffed Spaghetti Squash

A healthy and flavorful dish featuring roasted spaghetti squash stuffed with a spicy taco filling.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Spaghetti Squash
  • 1 medium spaghetti squash halved lengthwise
Taco Filling
  • 1 tablespoon olive oil for sautéing
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 1 cup bell pepper diced
  • 1 can black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 tablespoon taco seasoning or to taste
  • 1 cup cherry tomatoes halved
  • 1 cup cheddar cheese shredded
  • 1 cup avocado diced, for topping

Method
 

Prepare the Spaghetti Squash
  1. Preheat the oven to 400°F (200°C).
  2. Place the halved spaghetti squash cut-side down on a baking sheet.
  3. Roast in the oven for 30-35 minutes, or until the flesh is tender.
Make the Taco Filling
  1. In a skillet, heat olive oil over medium heat.
  2. Add diced onion and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and diced bell pepper, cooking for another 3 minutes.
  4. Add black beans, corn, and taco seasoning, mixing well. Cook for 5 minutes.
  5. Fold in halved cherry tomatoes and remove from heat.
Assemble and Serve
  1. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands.
  2. Mix the spaghetti squash strands with the taco filling until well combined.
  3. Spoon the mixture back into the squash halves and top with shredded cheese.
  4. Return to the oven for an additional 5-10 minutes until the cheese is melted.
  5. Serve topped with diced avocado.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 5gFiber: 10gSugar: 5g

Notes

Feel free to customize the filling with your favorite taco ingredients or toppings.

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