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Burrito Spaghetti Squash Boats

Burrito Spaghetti Squash Boats
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Burrito Spaghetti Squash Boats offer a delightful twist on traditional burrito flavors, combining the hearty goodness of ground beef with the light, nutritious texture of roasted spaghetti squash. This low-carb dish is perfect for busy weeknights or casual gatherings, allowing you to serve a meal that’s both satisfying and healthy. Each boat is filled to the brim with a savory mixture of beef, beans, tomatoes, and spices, topped generously with melted cheese for an indulgent finish. These unique boats not only impress with their vibrant presentation but also bring versatility to your dining table. Whether you’re customizing toppings or pairing them with fresh sides, these Burrito Spaghetti Squash Boats will quickly become a favorite in your household.

Ingredients

Scale
  • 2 medium spaghetti squash
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • 1 tbsp. taco seasoning mix
  • Freshly ground black pepper
  • 1 can black beans
  • 1 1/2 cups cherry tomatoes, chopped
  • 1 cup corn, canned and drained or frozen
  • 1 cup shredded Monterey jack
  • 1/2 cup shredded cheddar
  • 2 tbsp. freshly chopped cilantro (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half, remove seeds, drizzle with olive oil, and season.
  2. Place cut side down on a baking sheet and roast for 30-35 minutes until tender. Let cool slightly before fluffing strands with a fork.
  3. In a skillet over medium heat, sauté chopped onion until soft; add garlic and cook until fragrant.
  4. Add ground beef and cook until browned; drain excess fat.
  5. Stir in taco seasoning, black beans, cherry tomatoes, and corn; mix well.
  6. Fill each squash half with the beef mixture and top with shredded cheese.
  7. Return to oven for about 5 minutes until cheese melts.
  8. Garnish if desired and serve warm.

Nutrition

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