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Burrito Spaghetti Squash Boats: A Healthy and Flavorful Recipe

Burrito Spaghetti Squash Boats
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Burrito Spaghetti Squash Boats are a fun, healthy, and delicious twist on traditional burritos. By using spaghetti squash as the base, you get a low-carb, nutrient-packed meal that’s both satisfying and easy to make. This recipe is perfect for a family dinner or meal prep, and it’s customizable to suit your taste. Plus, it’s super easy to make vegetarian—just swap the ground beef for extra veggies like bell peppers, spinach, or red onions!

Ingredients

Scale

For the Spaghetti Squash:

  • 2 medium spaghetti squash, halved and seeds removed
  • 1 Tbsp. extra-virgin olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin

For the Filling:

  • 1 Tbsp. extra-virgin olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef (or substitute with veggies for a vegetarian option)
  • 1 Tbsp. taco seasoning mix
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 1/2 cups chopped cherry tomatoes
  • 1 cup corn (canned and drained or frozen)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 2 Tbsp. freshly chopped cilantro (optional, for garnish)

Instructions

Step 1: Roast the Spaghetti Squash

  1. Preheat the oven to 400°F (200°C).
  2. Drizzle the cut sides of the spaghetti squash with olive oil and season with salt, chili powder, and cumin.
  3. Place the squash cut side down on a large, rimmed baking sheet. Roast for 30 to 35 minutes, or until tender.
  4. Let the squash cool slightly, then use a fork to scrape out the strands, creating a “spaghetti” texture.

Step 2: Prepare the Filling

  1. While the squash is roasting, heat olive oil in a large skillet over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 more minute, until fragrant.
  4. Add the ground beef (or veggies) and cook, breaking it up with a wooden spoon, until the beef is no longer pink, about 6 minutes. Drain any excess fat.
  5. Stir in the taco seasoning, then season with salt and pepper to taste.
  6. Add the black beans, cherry tomatoes, and corn. Stir to combine and cook for 2-3 minutes until heated through.

Step 3: Assemble the Squash Boats

  1. Fill each spaghetti squash half with the beef (or veggie) mixture.
  2. Top with shredded Monterey Jack and cheddar cheeses.
  3. Return the squash boats to the oven for 5 minutes, or until the cheese is melted and bubbly.

Step 4: Garnish and Serve

  1. Garnish with freshly chopped cilantro, if desired.
  2. Serve warm and enjoy!

Notes

  • Vegetarian Option: Replace the ground beef with extra veggies like bell peppers, spinach, or red onions.
  • Meal Prep: These squash boats can be made ahead and reheated for a quick and healthy meal.
  • Customize Toppings: Add avocado, sour cream, or salsa for extra flavor.
  • Spice Level: Adjust the chili powder and taco seasoning to suit your spice preference.

Nutrition

Find it online: https://recipes.gernarb.com/burrito-spaghetti-squash-boats-a-healthy-and-flavorful-recipe/