Burrito Spaghetti Squash Boats
You'll have ZERO guilt eating these Burrito Squash Boats.
Author: Lauren Miyashiro
Cuisine: American
Recipe type: Appetizer
Ingredients
- For spaghetti squash
- 2 medium spaghetti squash, halved, seeds removed
- 1 tbsp. extra-virgin olive oil
- Kosher salt
- ½ tsp. chili powder
- ½ tsp. cumin
- For filling
- 1 tbsp. extra-virgin olive oil
- ½ 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
- 1½ c. chopped cherry tomatoes
- 1 c. corn, canned and drained or frozen
- 1 c. shredded Monterey jack
- ½ c. shredded cheddar
- 2 tbsp. freshly chopped cilantro (optional)
Instructions
- 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.
- 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.
How To Make Burrito Spaghetti Squash Boats
You'll have ZERO guilt eating these Burrito Squash Boats.Full recipe: http://dlsh.it/N4ScGzr
Posted by Delish on Tuesday, May 29, 2018