Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound ground turkey or beef
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon taco seasoning
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 tablespoons olive oil
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.
- Step 2: Place the spaghetti squash halves cut-side down on a baking sheet and roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
- Step 3: While the squash is roasting, heat a large skillet over medium heat. Add the ground turkey or beef and cook until browned. Drain any excess fat if necessary.
- Step 4: Stir in the black beans, corn, diced tomatoes, and taco seasoning into the skillet with the meat. Cook for an additional 5-7 minutes until heated through and well combined.
- Step 5: Once the spaghetti squash is done, use a fork to scrape out the strands into a large mixing bowl. Combine with the meat mixture, then transfer everything back into the squash halves. Top with shredded cheese.
- Step 6: Return the stuffed spaghetti squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Serve warm!
Notes
- For optimal freshness, store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, a quick spin in the microwave works well, but for a crispy top, pop it back in the oven at 350°F (175°C) until warmed through. Serve with a sprinkle of fresh cilantro, avocado slices, or a dollop of sour cream for added flavor and texture. For a twist on the traditional recipe, consider adding diced bell peppers or jalapeños to the meat mixture for an extra kick!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 5g