Description
Burrito Spaghetti Squash Boats are a delightful and health-conscious alternative to traditional burritos. These vibrant and flavorful boats feature roasted spaghetti squash filled with seasoned ground beef, black beans, corn, and tomatoes. Topped with gooey cheese and fresh herbs, they deliver all the comfort of classic burritos while being low in carbs.
Ingredients
Scale
- 2 medium spaghetti squash
- 1 tbsp extra-virgin olive oil
- Kosher salt
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 tbsp taco seasoning mix
- Freshly ground black pepper
- 1 (15-oz) can black beans
- 1 1/2 cups chopped cherry tomatoes
- 1 cup corn, canned and drained or frozen
- 1 cup shredded Monterey jack cheese
- 1/2 cup shredded cheddar cheese
- 2 tbsp freshly chopped cilantro (optional)
Instructions
- Preheat your oven to 400°F (200°C). Drizzle halved spaghetti squash with olive oil and season with salt, chili powder, and cumin. Place cut side down on a baking sheet and roast for 30-35 minutes until tender.
- In a large skillet over medium heat, warm olive oil and sauté chopped onion until soft. Add minced garlic and ground beef; cook until no pink remains.
- Stir in taco seasoning, drained black beans, cherry tomatoes, and corn. Mix well.
- Fill each roasted spaghetti squash half with the beef mixture, top with cheese, and return to the oven for an additional 5 minutes or until cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed spaghetti squash boat (approximately 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 80mg