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4.6 from 183 votes

Southwest Taco Stuffed Spaghetti Squash

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.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 4 servings
Calories: 471 kcal
Course: Main Course
Cuisine: Tex-Mex

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

    Cup of Yum
  1. Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone liner or parchment paper.
  2. Place whole spaghetti squash in the microwave for 5 minutes. This helps slightly soften the squash so it's easier to cut open.
  3. Remove from the microwave and carefully cut in half, lengthwise. Scoop out the seeds and pulp from the middle.
  4. Drizzle each half with 1 tablespoon olive oil and season liberally with kosher salt and pepper.
  5. Roast for 1 hour or until the flesh of the squash will shred when scraped with a fork.
  6. While the squash is cooking make the meat and vegetable filling.
  7. In a large skillet set over medium-high heat add ground beef and break up with a spatula.
  8. Cook until browned and remove ground beef to a plate, wipe out any grease, and set the skillet back on the heat.
  9. 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.
  10. Add in the garlic, chili powder, smoked paprika, cumin, and tomatoes. Cook until the tomato juice has cooked off and the mixture is thick.
  11. Add in the black beans, corn kernels, and cilantro. Stir to combine and remove from the heat.
  12. Add the ground beef back to the skillet and stir to combine.
  13. Once the squash is fully cooked remove from the oven and carefully scrape and fluff the flesh until fully shredded.
  14. Remove the shredded squash and add it to the skillet with the ground beef and vegetables.
  15. Toss to combine so the shredded squash is mixed with the meat and vegetables. Taste and season with salt and pepper, if needed.
  16. Stuff the empty squash halves with the filling.
  17. Top with cheese and and place back in the oven to warmthrouhgout and melt the cheese, about 10 minues.
  18. 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

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

% 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.