Ingredients
Scale
- 1 medium spaghetti squash (about 2–3 pounds)
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 red bell pepper, chopped
- 1 pound ground beef or turkey
- 1 packet taco seasoning (about 1 ounce)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chiles (like Rotel), undrained
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt, for topping (optional)
- Chopped cilantro, for garnish (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Place cut-side up on a baking sheet and drizzle with olive oil, salt, and pepper. Bake for 45-60 minutes, or until the flesh is easily pierced with a fork. Let cool slightly.
- Step 2: While the squash is baking, cook the ground beef (or turkey) in a large skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Step 3: Add the chopped onion and bell pepper to the skillet with the cooked ground beef and cook for another 5-7 minutes, or until softened. Stir in the taco seasoning and cook for 1 minute more, until fragrant.
- Step 4: Once the spaghetti squash is cool enough to handle, use a fork to shred the flesh into strands. Add the spaghetti squash strands to the skillet with the ground beef mixture. Stir in the black beans, corn, and diced tomatoes and green chiles. Mix well to combine.
- Step 5: Transfer the mixture to a greased 9×13 inch baking dish. Top with shredded cheddar cheese.
- Step 6: Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving. Top with sour cream or Greek yogurt and chopped cilantro, if desired.
Notes
- For easy cleanup, line your baking sheet with parchment paper before roasting the spaghetti squash.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with a dollop of guacamole and some tortilla chips for a complete Mexican-inspired meal.
- Reheat individual portions in the microwave or bake in the oven until warmed through, adding a splash of water or broth to prevent drying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American