Southwest Taco Stuffed Spaghetti Squash
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 hr 20 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
Description
This dish begins by preparing the spaghetti squash, softened first in a microwave to ease cutting, then halved, seeded, and drizzled with olive oil and seasoned with salt and pepper. It roasts for about an hour at 350°F until the flesh can be shredded with a fork, creating spaghetti-like strands.
The filling is made by browning ground beef and cooking diced red bell pepper, onion, and jalapeño until tender. The mixture is seasoned with a southwest spice blend including chili powder, smoked paprika, and cumin, then combined with garlic, diced tomatoes, black beans, corn, and cilantro.
Once the squash is roasted and shredded, it is stuffed with the spiced meat and vegetable filling. The dish is topped with shredded pepper jack cheese and sour cream, which add creaminess and a touch of heat to balance the taco-inspired filling. This combination offers textures from the tender squash and hearty filling, delivering a flavorful and satisfying meal.
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 corn kernels frozen
- ¼ cup cilantro minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For topping:
- 1 cup pepper jack cheese shredded
- 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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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