Ingredients
Scale
- 2 medium spaghetti squash
- 1 lb ground beef
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 can black beans
- 1 cup corn
- 1 1/2 c chopped cherry tomatoes
- 1 c shredded Monterey jack cheese
- 1/2 c shredded cheddar cheese
- 1 tbsp extra-virgin olive oil
- Kosher salt
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Freshly ground black pepper
- 2 tbsp freshly chopped cilantro (optional)
Instructions
- Preheat the oven to 400°F. Cut spaghetti squash in half and drizzle with olive oil, seasoning with salt and spices. Place cut side down on a baking sheet and roast for 30-35 minutes until tender.
- In a large skillet over medium heat, add olive oil and sauté chopped onion until soft. Stir in minced garlic and add ground beef, cooking until browned. Drain excess fat.
- Mix in taco seasoning, black beans, cherry tomatoes, and corn; stir until combined.
- Fill each roasted squash half with the beef mixture and top with shredded cheese. Bake for an additional 5 minutes until cheese melts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed squash half (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg