Southwest Taco Stuffed Spaghetti Squash
User Reviews
4.6
183 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
471 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Southwest Taco Stuffed Spaghetti Squash
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This Southwest taco stuffed spaghetti squash is packed with ground beef, vegetables, delicious spices, herbs, and spicy pepper jack cheese. It's super simple to make and a total crowd-pleaser.
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Ingredients
For roasting squash:
- 1 (4 pound) spaghetti squash
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
For filling:
- ½ pound ground beef
- 1 red bell pepper diced
- 1 medium yellow onion diced
- 1 small Jalapeño seeded and minced
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can black beans drained and rinsed
- 1 cup frozen corn kernels
- ¼ cup minced cilantro
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For topping:
- 1 cup shredded pepper jack cheese
- ½ cup sour cream
Instructions
- Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone liner or parchment paper.
- Place whole spaghetti squash in the microwave for 5 minutes. This helps slightly soften the squash so it's easier to cut open.
- Remove from the microwave and carefully cut in half, lengthwise. Scoop out the seeds and pulp from the middle.
- Drizzle each half with 1 tablespoon olive oil and season liberally with kosher salt and pepper.
- Roast for 1 hour or until the flesh of the squash will shred when scraped with a fork.
- While the squash is cooking make the meat and vegetable filling.
- In a large skillet set over medium-high heat add ground beef and break up with a spatula.
- Cook until browned and remove ground beef to a plate, wipe out any grease, and set the skillet back on the heat.
- To the pan add 1 tablespoon olive oil and once the oil is hot add in red bell pepper, onions, and jalapenos. Saute until the vegetables are soft.
- Add in the garlic, chili powder, smoked paprika, cumin, and tomatoes. Cook until the tomato juice has cooked off and the mixture is thick.
- Add in the black beans, corn kernels, and cilantro. Stir to combine and remove from the heat.
- Add the ground beef back to the skillet and stir to combine.
- Once the squash is fully cooked remove from the oven and carefully scrape and fluff the flesh until fully shredded.
- Remove the shredded squash and add it to the skillet with the ground beef and vegetables.
- Toss to combine so the shredded squash is mixed with the meat and vegetables. Taste and season with salt and pepper, if needed.
- Stuff the empty squash halves with the filling.
- Top with cheese and and place back in the oven to warmthrouhgout and melt the cheese, about 10 minues.
- Scoop out of the squash and serve. A 4-pound squash should give you enough for 4 servings, 2 servings per squash half.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
471kcal
(24%)
Carbohydrates
29g
(10%)
Protein
30g
(60%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
14g
Cholesterol
78mg
(26%)
Sodium
481mg
(20%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 471kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 78mg | 26% |
| Sodium | 481mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
183 reviews
Excellent
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