Southwest Taco Stuffed Spaghetti Squash

There’s something truly special about comfort food that doesn’t weigh you down, and that’s exactly what you get with Southwest Taco Stuffed Spaghetti Squash. I vividly remember the first time I made this dish. It was a crisp fall evening, and I wanted something hearty yet healthy. As I sliced through the golden spaghetti squash, the sweet aroma filled my kitchen, enticing my family. Once baked and stuffed with a tantalizing mixture of spices, ground beef, and veggies, this creation became an instant favorite. It’s not just a meal; it’s a warm embrace on a plate, perfect for any gathering.

Ingredients for Southwest Taco Stuffed Spaghetti Squash

When it comes to crafting a delicious Southwest Taco Stuffed Spaghetti Squash, the ingredients play a pivotal role. The combination of fresh vegetables, hearty ground beef, and flavorful spices creates a filling that complements the squash beautifully. Each component adds its unique flair, transforming a simple dish into something extraordinary.

• 1 (4 pound) spaghetti squash: The star of the dish! When roasted, it becomes tender and can be scraped into spaghetti-like strands.
• 2 tablespoons olive oil, divided: This helps in roasting the squash and sautéing the vegetables, adding richness to the flavors.
• 1 teaspoon Kosher salt: Essential for seasoning and enhancing the overall taste of the dish.
• 1 teaspoon black pepper: Adds a hint of heat and depth.
• ½ pound ground beef: Provides protein and a savory base for the filling.
• 1 red bell pepper, diced: For sweetness and crunch in the filling.
• 1 medium yellow onion, diced: Adds aromatic layers of flavor.
• 1 small jalapeno, seeded and minced: A touch of heat to elevate the flavor profile.
• 3 cloves garlic, minced: Infuses the filling with a robust flavor.
• 2 teaspoons chili powder: Essential for that southwestern flair.
• 2 teaspoons smoked paprika: Provides a rich, smoky flavor that complements the squash.
• 1 teaspoon cumin: Adds warmth and earthiness.
• 1 (14 ounce) can diced tomatoes: Juicy and tangy, this binds the filling together.
• 1 (14 ounce) can black beans, drained and rinsed: A nutritious addition that also gives a nice texture.
• 1 cup frozen corn kernels: Sweet and colorful, adding brightness to the dish.
• ¼ cup minced cilantro: Freshness that lifts the entire flavor.
• ½ teaspoon Kosher salt: For final seasoning.
• ½ teaspoon black pepper: Additional seasoning for balance.
• 1 cup shredded pepper jack cheese: Melts beautifully on top, adding creaminess and flavor.
• ½ cup sour cream: A creamy topping that adds a tangy finish.

The Method for Southwest Taco Stuffed Spaghetti Squash

Making Southwest Taco Stuffed Spaghetti Squash is quite straightforward and rewarding. You’ll love the process as much as the result! Let’s dive into the steps to create this delightful dish together. Follow along closely for the best outcome.

1. Preheat your oven to 350 degrees F. This step is crucial as it ensures that the spaghetti squash will roast evenly and achieve that perfect texture.
2. While the oven is heating, place the whole spaghetti squash in the microwave for 5 minutes. This helps to soften the squash, making it easier to cut open without risking any injuries.
3. Carefully remove the squash from the microwave. Take your time here! Cut it in half lengthwise using a sharp knife. Scoop out the seeds and pulp from the middle, discarding them.
4. Drizzle each half of the spaghetti squash with 1 tablespoon of olive oil. Make sure to coat it evenly. Season generously with Kosher salt and black pepper for flavor.
5. Place the squash halves cut side down on a lined baking sheet. Roast in the preheated oven for about 1 hour or until the flesh can be easily scraped with a fork.
6. While the squash is roasting, prepare the filling. In a large skillet set over medium-high heat, add the ground beef. Use a spatula to break it apart as it cooks.
7. Cook until the ground beef is fully browned. Once cooked, transfer the beef to a plate. Wipe out any excess grease from the skillet and place it back on the heat.
8. Add 1 tablespoon of olive oil to the pan. Once hot, toss in the diced red bell pepper, yellow onion, and minced jalapeno. Sauté until the vegetables become soft and fragrant, about 5 minutes.
9. Next, add in the minced garlic, chili powder, smoked paprika, and cumin. Stir the mixture for about 2 minutes until the spices become aromatic.
10. Pour in the can of diced tomatoes and cook until the juice reduces and the mixture thickens, about 5 to 7 minutes.
11. After that, add the black beans, frozen corn kernels, and minced cilantro. Stir everything together, then remove the skillet from heat. Don’t forget to combine well!
12. Once the spaghetti squash is fully roasted, remove it from the oven. Carefully scrape the flesh of the squash to fluff it up. It should resemble spaghetti strands.
13. Add the fluffed squash into the skillet with the beef and vegetables. Toss everything together, ensuring the squash is well incorporated into the filling. Taste and season with additional Kosher salt and black pepper if needed.
14. Stuff each roasted squash half with the prepared filling. Pack it in generously! Top the filling with shredded pepper jack cheese.
15. Return the stuffed squash to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
16. Once done, scoop out servings from the squash halves. Each 4-pound squash should yield about 4 servings, perfect for sharing!

How to Switch It Up

Making Southwest Taco Stuffed Spaghetti Squash is just the beginning! Here are some inventive tips to explore different flavors and styles.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the filling separately from the squash for up to 2 months. Just thaw before reheating.
• Pairing: Serve alongside a fresh salad or with tortillas for a complete meal.
• Spice Level: Adjust the heat by adding more or less jalapeno to suit your taste.
• Cheese Swap: Try different cheeses such as cheddar or a dairy-free option.

Serving Ideas for Southwest Taco Stuffed Spaghetti Squash

When it comes to serving Southwest Taco Stuffed Spaghetti Squash, the presentation can elevate your meal experience. Here are some creative serving ideas:

• Family Dinner: Serve hot right from the oven for a cozy family dinner.
• Meal Prep: Package individual servings in meal prep containers for quick lunches throughout the week.
• Special Occasions: This dish is perfect for a festive gathering; it’s vibrant and sure to impress guests.
• Side Dishes: Pair with a light green salad or corn on the cob to complement the meal.
• Top with Freshness: Consider garnishing with extra cilantro or a dollop of sour cream for a fresh touch.
• Seasonal Flavors: Add seasonal sides like roasted Brussels sprouts or sweet potatoes in the fall to balance the flavors.

FAQ

Conclusion

The Southwest Taco Stuffed Spaghetti Squash is a delightful dish that combines nutrition with mouth-watering flavor. It’s a fantastic way to enjoy a hearty meal while keeping things light and healthy. I encourage you to try this recipe; it’s not only satisfying but also a wonderful conversation starter at the dinner table. You’ll find that it quickly becomes a go-to in your meal rotation!

Southwest Taco Stuffed Spaghetti Squash

Craving something healthy yet satisfying? Try Southwest Taco Stuffed Spaghetti Squash. This delightful dish combines tender squash with a savory taco filling, packed with flavor and nutrients. Perfect for a cozy dinner or meal prep, it's time to indulge!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 350 kcal

Equipment

• Baking Sheet Pan

Ingredients

  

• 1 4 pound spaghetti squash
• 2 tablespoons olive oil divided
• 1 teaspoon Kosher salt
• 1 teaspoon black pepper
• ½ pound ground beef
• 1 red bell pepper diced
• 1 medium yellow onion diced
• 1 small jalapeno seeded and minced
• 3 cloves garlic minced
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 14 ounce diced tomatoes
• 1 14 ounce black beans drained and rinsed
• 1 cup frozen corn kernels
• ¼ cup minced cilantro
• ½ teaspoon Kosher salt
• ½ teaspoon black pepper
• 1 cup shredded pepper jack cheese
• ½ cup sour cream

Instructions

 

• Preheat your oven to 350 degrees F. This step is crucial as it ensures that the spaghetti squash will roast evenly and achieve that perfect texture.
• While the oven is heating, place the whole spaghetti squash in the microwave for 5 minutes. This helps to soften the squash, making it easier to cut open without risking any injuries.
• Carefully remove the squash from the microwave. Take your time here! Cut it in half lengthwise using a sharp knife. Scoop out the seeds and pulp from the middle, discarding them.
• Drizzle each half of the spaghetti squash with 1 tablespoon of olive oil. Make sure to coat it evenly. Season generously with Kosher salt and black pepper for flavor.
• Place the squash halves cut side down on a lined baking sheet. Roast in the preheated oven for about 1 hour or until the flesh can be easily scraped with a fork.
• While the squash is roasting, prepare the filling. In a large skillet set over medium-high heat, add the ground beef. Use a spatula to break it apart as it cooks.
• Cook until the ground beef is fully browned. Once cooked, transfer the beef to a plate. Wipe out any excess grease from the skillet and place it back on the heat.
• Add 1 tablespoon of olive oil to the pan. Once hot, toss in the diced red bell pepper, yellow onion, and minced jalapeno. Sauté until the vegetables become soft and fragrant, about 5 minutes.
• Next, add in the minced garlic, chili powder, smoked paprika, and cumin. Stir the mixture for about 2 minutes until the spices become aromatic.
• Pour in the can of diced tomatoes and cook until the juice reduces and the mixture thickens, about 5 to 7 minutes.
• After that, add the black beans, frozen corn kernels, and minced cilantro. Stir everything together, then remove the skillet from heat. Don’t forget to combine well!
• Once the spaghetti squash is fully roasted, remove it from the oven. Carefully scrape the flesh of the squash to fluff it up. It should resemble spaghetti strands.
• Add the fluffed squash into the skillet with the beef and vegetables. Toss everything together, ensuring the squash is well incorporated into the filling. Taste and season with additional Kosher salt and black pepper if needed.
• Stuff each roasted squash half with the prepared filling. Pack it in generously! Top the filling with shredded pepper jack cheese.
• Return the stuffed squash to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
• Once done, scoop out servings from the squash halves. Each 4-pound squash should yield about 4 servings, perfect for sharing!

Notes

When storing leftovers, keep them in an airtight container for up to 3 days. Freezing the filling separately from the squash allows for quick meal solutions later. This dish is also great for gatherings; its vibrant colors and flavors will surely impress!

Keyword Healthy Taco Recipes, Mexican Comfort Food, Spaghetti Squash Recipes, Stuffed Squash Dishes

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.