Burrito Spaghetti Squash Boats
Spaghetti squash make fine vessels for this zesty, Mexican-flavoured filling.
Ingredients
- 2 medium spaghetti squash, halved, seeds removed
- 1 Tbsp extra virgin olive oil
- kosher salt
- 1/2 tsp chili powder
- 1/2 tsp cumin
- FOR THE FILLING
- 1 Tbsp extra virgin olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 Tbsp taco seasoning mix
- kosher salt
- 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
- TO TOP
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 2 Tbsp fresh cilantro, chopped (optional)
Equipment
- measuring cups and spoons
- cutting board and knife
- rimmed baking dish
- fork
- large skillet
- wooden spoon
- can opener
- cheese grater
Directions
- Preheat oven to 400° F.
- Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30-35 minutes. Let cool slightly. Using a fork, break up squash strands.
Meanwhile, make filling:
- In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
- Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
- Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes.
- Garnish with cilantro and serve.
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