Get ready to transform your dinner routine with these mouthwatering Mexican Spaghetti Squash Boats - a dish that's about to revolutionize your weeknight meals! Imagine a low-carb marvel that combines the hearty flavors of Mexican cuisine with the unique texture of spaghetti squash, creating a meal that's not just delicious, but also surprisingly healthy. Whether you're a fitness enthusiast, a carb-conscious foodie, or simply someone who loves bold, exciting flavors, this recipe will make your taste buds dance and your dinner guests impressed!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 cup cooked ground beef
- 1 cup black beans, drained
- 1 cup corn, frozen or canned
- 1 cup salsa
- 1 cup cheese, shredded
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your spaghetti squash cooks evenly and thoroughly.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Be cautious, as the skin can be tough. Scoop out the seeds and stringy insides with a spoon, creating a hollow cavity for the filling.
- Place the two halves of the spaghetti squash cut-side down on a baking sheet lined with parchment paper. Bake in the preheated oven for about 30 minutes, or until the flesh is tender and can be easily shredded with a fork.
- While the spaghetti squash is baking, heat a skillet over medium heat. Add the cooked ground beef and sauté for a few minutes until it’s heated through. If you’re using leftover beef, ensure it’s warmed adequately.
- Add the black beans, corn, salsa, cumin, salt, and pepper to the skillet with the ground beef. Stir the mixture well and let it simmer for about 5-7 minutes, allowing the flavors to meld together.
- Once the spaghetti squash is done baking, remove it from the oven and let it cool for a few minutes. Using a fork, gently scrape the inside of the squash to create spaghetti-like strands.
- Combine the spaghetti squash strands with the beef and bean mixture in the skillet. Mix everything together until well combined.
- Fill each half of the spaghetti squash with the beef and bean mixture, packing it in well. Top each filled half with the shredded cheese.
- Return the stuffed spaghetti squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove from the oven and let it cool slightly before serving. You can garnish with fresh cilantro or avocado if desired. Serve warm and enjoy your Mexican Spaghetti Squash Boats!
Tips
- • Choose a ripe spaghetti squash: Look for a squash with a deep, uniform yellow color and a hard, matte surface without soft spots.• Cutting tip: Microwave the squash for 2-3 minutes before cutting to soften the tough skin and make slicing easier and safer.• Drain excess moisture: After cooking black beans and corn, ensure they're well-drained to prevent your boats from becoming soggy.• Customize your protein: While ground beef works great, you can easily substitute with ground turkey, chicken, or even a plant-based alternative.• Cheese matters: Use a Mexican blend or sharp cheddar for maximum flavor. For a lower-fat option, try part-skim mozzarella.• Make ahead friendly: You can prepare the filling and pre-bake the squash earlier in the day, then assemble and do the final bake when ready to serve.• Garnish options: Fresh cilantro, sliced jalapeños, sour cream, or diced avocado can elevate your spaghetti squash boats to the next level!
Nutrition Facts
Calories: 280kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 45mg
