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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: (Entered by Market Manager)
Serves: 4 servings (1 "boat" per serving)

2 Spaghetti Squash (medium to small)
3 tsp olive oil
1/2 tsp chili powder
1/2 tsp cumin
2 Tbsp olive oil
1/2 onion, chopped
2 garlic cloves, minced
1 lb ground beef
3 Tbsp taco seasoning mix
salt and freshly-ground black pepper
1 can black beans (15 oz), drained
1 cup cherry tomatoes, chopped
1 cup whole-kernel corn
1 cup shredded Monterrey Jack cheese
1/2 cup shredded cheddar cheese
2 Tbsp freshly chopped cilantro (optional)

Step by Step Instructions
  1. 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.
  2. 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.
  3. 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.