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!
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!