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Burrito Spaghetti Squash Boats
From Foothills Market
<p>Avoid the calories (and gluten) of tortillas by using spaghetti squash as the base for this hearty taco-style filling. Small to medium spaghetti squash make a perfect bowl to give each person an individual serving.</p>Source: Delish.com (Entered by Market Manager)
Serves: 4 servings (1 "boat" per serving)
Step by Step Instructions
- Preheat oven to 400 degrees. Trim off ends of the spaghetti squash and cut in half lengthwise. Scoop out and discard sheets. Drizzle cut side of squash with 1 Tbsp oil and season with salt, chili powder, and cumin. Place on a baking sheet. Roast until tender, 30-35 minutes. Squash is ready when a fork can pull strands from the center. Using a fork, fluff some strands from the center of each squash half.
- While squash is cooking, make the filling. In a large skillet over medium heat, heat 2 Tbsp 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 the beef is no longer pink, about 6 minutes. Drain off fat. Stir in taco seasoning, then season to taste with salt and pepper. Stir in beans, corn, and tomatoes, and heat through.
- Fill each spaghetti squash half with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro, if desired, and serve.
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