Taco Spaghetti Squash Boats

Written by on in Beef, Easy & Quick Meals, Healthy-ish, Family Sized, Pasta

Okay this recipe checks so many boxes for me! It’s healthy-ish, simple to make, and uses a lot of staple ingredients! I highly recommend if you are wanting an easy throw together meal that doesn’t compromise on the flavor!

The recipe is from The Defined Dish Blog.

 

Ingredients:

  • For the Spaghetti Squash:
    • 2 smaller sized spaghetti squash
    • 2 Tbsp Extra Virgin Olive Oil
    • 1/2 tsp Himalayan Salt
  • For Taco Meat:
    • 1 Tbsp Extra Virgin Olive Oil
    • 1/5 lbs Ground Beef
    • 1/2 cup finely diced Yellow Onion
    • 1/5 tsps kosher salt
    • 1/2 tsp black pepper
    • 1 (4-ounce) can diced green chiles, undrained
    • 2 Tbsp Tomato Paste
    • 2 tsp Chili Powder
    • 1/2 tsp Garlic Powder
    • 1 tsp Ground Cumin
    • 2/3 cup Beef or Chicken Broth
    • 1/2 cup Shredded Mild Cheddar & Monterrey Jack
  • For Serving:
    • 1/2 cup Pico de Gallo
    • 1 lime, cut into wedges
    • 1 avocado, cubed

Preparation:

Make the Squash

  1. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
  2. Carefully halve spaghetti squash lengthwise by inserting the very tip of a very sharp large knife into the side of the squash (lengthwise) and push it all the way through to the other side. Then rock the knife back and forth to cut one half all the way through, then repeat on the other side until the squash is cut in half.
  3. Scoop and scrape out the seeds and most of the stringy parts of the center of the squash (I find it’s easier if you use an ice cream scoop).
  4. Brush the interior of the squash with the olive oil and sprinkle with the salt. Place the squash, cut side down, on the prepared baking sheet and roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from the oven and set aside until cool enough to handle (keep the oven on at this time as they will go back in the oven to finish baking).

Make the Taco Meat:

  1. Meanwhile, heat oil in a large skillet over medium-high heat. Add the beef, onion, salt and pepper and cook, breaking up the meat with the edge of a spoon, until the meat is cooked through (or no longer pink), 5 to 7 minutes. Drain off excess fat and place meat back into the hot skillet.
  2. Add the green chiles, tomato paste, chili powder, cumin, and garlic powder and toss until well combined. Cook, stirring, until the spices are fragrant and toasted, about 2 minutes.
  3. Slowly pour in the broth to the meat mixture, stirring, until well combined. Cook, stirring often, until liquid has absorbed and thickened a bit, 2-3 minutes. Remove from heat and set aside.

Fill the Boats:

  1. When the spaghetti squash is cool enough to handle, using a fork, scrape out the squash strands (being careful not to tear the outer skin) and place in a large bowl (you don’t have to get every single strand, just do your best to get as much as you can.)
  2. Add the meat meat mixture and toss until well combined. Evenly distribute the spaghetti squash/meat mixture combination amongst the 4 “boats”. Spinkle with cheese (if using), then place back into the oven until the cheese is hot, bubbling, and slightly browned, about 5 more minutes.
  3. Remove from oven and garnish with pico de gallo, diced avocado and serve with a wedge of lime. Enjoy!