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  • Writer's pictureSarah LaNore

Burrito Spaghetti Squash Boats



2 medium spaghetti squash, halved, seeds removed

1 tbsp extra-virgin olive oil (evoo)

Kosher salt

1/2 tsp chili powder

1/2 tsp cumin


1 tbsp evoo

1/2 onion, chopped

2 cloves garlic, minced

1 lb ground beef

1 tbsp taco seasoning mix

kosher salt

freshly ground black pepper

1 (15oz) can black beans

1 1/2 cup chopped cherry tomatoes

1 cup corn, canned and drained or frozen

1 cup shredded monterey jack cheese

1/2 cup cheddar cheese, shredded

2 tbsp freshly chopped cilantro (optional)


  • Preheat oven to 400F. Drizzle cut sides of squash with oil and season with salt, chili powder and cumin. Place cut side down on a large rimmed baking sheet. Roast until tender, 30-35 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 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.

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