Taco Stuffed Spaghetti Squash
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5.0
3 reviews
Excellent
Taco Stuffed Spaghetti Squash
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A healthy and satisfying Taco Stuffed Spaghetti Squash recipe made with taco-seasoned chicken, black beans, peppers, onions, and cheese.
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Ingredients
- 2 small-medium spaghetti squash
- 5 teaspoons Mazola® Corn Oil, divided
- 3 1/2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper divided
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 poblano pepper, diced
- 1 pound lean ground chicken
- 1 tablespoon chili powder
- 2 teaspoons ancho chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1/2 cup water
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup shredded Oaxaca cheese (or mozzarella)
- chopped cilantro for topping
- diced red onions, for topping
- sour cream, for garnish
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Instructions
- Preheat the oven to 425°F. Line a large baking sheet with aluminum foil and set aside.
- Carefully slice the spaghetti squash in half lengthwise, then scrape out the seeds and the insides using a spoon and discard.
- Drizzle 1/2 teaspoon of Mazola® Corn Oil over the cut-side of each spaghetti squash half.
- Sprinkle each half with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
- Place the squash on the prepared baking sheet cut side up and bake in the oven for 40-45 minutes, until the squash is tender.
- Set aside to cool while you make the filling.
- Heat the remaining 3 teaspoons of oil in a large deep skillet over medium-high heat.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the onion and poblano and cook for 4 minutes, until the onions start to become translucent.
- Add the ground ground chicken, chili powder, ancho chili powder, cumin, paprika, dried oregano, and the remaining 1 1/2 teaspoons of kosher salt. Stir together to combine and cook for 8 minutes, or until the chicken is fully cooked through.
- Add the tomato paste and water. Stir together until the tomato paste is fully combined with the meat.
- Add the black beans and mix to combine, then remove the skillet from the heat.
- Using a fork, scrape out the insides of the spaghetti squash to create noodles.
- Add the “noodles” to the skillet with the meat and toss together to combine.
- Fill each of the squash cups with the mixture. Top each one with 1/4 cup of shredded cheese.
- Bake the squash for 10 more minutes until the cheese has fully melted, or broil for 2-4 minutes until melted.
- Garnish each squash with cilantro, red onions, and a dollop of sour cream. Serve immediately.
Notes
- I always recommend buying low-sodium canned beans if possible so you can more easily control the amount of salt in the recipe.
- If you can't find Oaxaca cheese near you, you can use mozzarella or Monterey jack instead.
Nutrition Information
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Serving
1squash half
Calories
467kcal
(23%)
Carbohydrates
36g
(12%)
Protein
35g
(70%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
120mg
(40%)
Sodium
2828mg
(118%)
Potassium
1345mg
(38%)
Fiber
12g
(48%)
Sugar
7g
(14%)
Vitamin A
1622IU
(32%)
Vitamin C
34mg
(38%)
Calcium
254mg
(25%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 1squash half | |
| Calories | 467kcal | 23% |
| Carbohydrates | 36g | 12% |
| Protein | 35g | 70% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 2828mg | 118% |
| Potassium | 1345mg | 29% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin A | 1622IU | 32% |
| Vitamin C | 34mg | 38% |
| Calcium | 254mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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