Burrito Spaghetti Squash Boats PT70M https://img3.recipesrun.com/201907/2019/1021/25/a/573216/300x200x90.jpg It's SUPER easy to make this recipe vegetarian. Simply sub out the beef for extra veggies! Bell peppers, spinach, and red onions would all be great additions. 4 servings Ingredients: 2 tbsp. freshly chopped cilantro (optional) 1/2 cup shredded cheddar 1 cup shredded Monterey jack 1 cup corn, canned and drained or frozen 1 1/2 cups chopped cherry tomatoes 15 oz. black beans Freshly ground black pepper Kosher salt 1 tbsp. taco seasoning mix 1 pound ground beef 2 cloves garlic, minced 1/2 onion, chopped 1 tbsp. extra-virgin olive oil 1/2 tsp. cumin 1/2 tsp. chili powder Kosher salt 1 tbsp. extra-virgin olive oil 2 medium spaghetti squash, halved, seeds removed
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    Burrito Spaghetti Squash Boats

    4.3

    ( By Jennifer )

    It's SUPER easy to make this recipe vegetarian. Simply sub out the beef for extra veggies! Bell peppers, spinach, and red onions would all be great additions.
    Read More
    Burrito Spaghetti Squash Boats
      01 Information
      • Grade easy
      • Serving 4 servings
      • Prep Time 15 Mins
      • Cook Time 55 Mins
      • Total Time 70 Mins
      02 Ingredients
      • Filling
        • 2 tbsp. freshly chopped cilantro (optional)
        • 1/2 cup shredded cheddar
        • 1 cup shredded Monterey jack
        • 1 cup corn, canned and drained or frozen
        • 1 1/2 cups chopped cherry tomatoes
        • 15 oz. black beans
        • Freshly ground black pepper
        • Kosher salt
        • 1 tbsp. taco seasoning mix
        • 1 pound ground beef
        • 2 cloves garlic, minced
        • 1/2 onion, chopped
        • 1 tbsp. extra-virgin olive oil
      • Spaghetti Squash
        • 1/2 tsp. cumin
        • 1/2 tsp. chili powder
        • Kosher salt
        • 1 tbsp. extra-virgin olive oil
        • 2 medium spaghetti squash, halved, seeds removed
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      03 Method
      • Step 1
        Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
      • Step 2
        Meanwhile, make the 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.
      • Step 3
        Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
      • Step 4
        Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.
      04 Author
      Jennifer Jennifer
      35 Recipes

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