Transform your dinner routine with these Burrito Spaghetti Squash Boats. Combining the savory flavors of a classic burrito with the healthy twist of spaghetti squash, this dish is both satisfying and nutritious. Perfect for a family meal or a cozy dinner for two, these boats are a fun and delicious way to enjoy a wholesome dinner.
In our family, these Burrito Spaghetti Squash Boats have become a cherished dinner staple. The first time I made them, the kids were fascinated by the concept of eating from a squash boat, and my husband couldn’t get enough of the bold, hearty flavors. Now, it’s a meal we look forward to, especially on those nights when we want something tasty yet healthy. It’s a delightful blend of comfort and nutrition that always brings us together at the dinner table.
Why These Burrito Spaghetti Squash Boats?
- Healthy and Nutritious: Spaghetti squash is a low-carb alternative to pasta, rich in vitamins and minerals.
- Bold Flavors: The combination of taco-seasoned ground beef, black beans, and fresh tomatoes creates a flavorful, hearty filling.
- Versatile: Easily customizable with your favorite toppings and fillings.
- Family-Friendly: Fun to eat and packed with flavors that both kids and adults will love.
- Quick and Easy: Despite its gourmet appearance, this dish is straightforward and can be ready in just over an hour.
Ingredients
For the Spaghetti Squash:
- 2 medium spaghetti squash, halved and seeds removed
- 15 ml (1 tablespoon) extra-virgin olive oil
- Kosher salt, to taste
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
For the Filling:
- 15 ml (1 tablespoon) extra-virgin olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 450 grams (1 lb) ground beef
- 15 ml (1 tablespoon) taco seasoning mix
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 can (425 grams/15 oz) black beans, drained and rinsed
- 1 1/2 cups (about 225 grams) cherry tomatoes, chopped
- 1 cup (about 160 grams) corn, canned and drained or frozen
- 1 cup (about 100 grams) shredded Monterey Jack cheese
- 1/2 cup (about 50 grams) shredded cheddar cheese
- 2 tablespoons freshly chopped cilantro (optional)
Directions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Drizzle the cut sides of the spaghetti squash with 15 ml of olive oil and season with kosher salt, chili powder, and cumin. Place the squash halves cut side down on a large, rimmed baking sheet. Roast until tender, about 30 to 35 minutes. Let cool slightly, then use a fork to scrape the squash into strands.
- Make the Filling: While the squash is roasting, heat 15 ml of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef, breaking it up with a wooden spoon, and cook until no longer pink, about 6 minutes. Drain any excess fat.
- Combine and Season: Stir in the taco seasoning, then season with salt and pepper to taste. Add the black beans, chopped cherry tomatoes, and corn. Mix well to combine.
- Assemble the Boats: Fill each roasted spaghetti squash half with the beef mixture. Top with the shredded Monterey Jack and cheddar cheeses. Return the filled squash boats to the oven and bake until the cheese is melted, about 5 minutes.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped cilantro if desired, and serve immediately.
Notes
- Substitutions: You can substitute ground beef with ground turkey or chicken for a leaner option. For a vegetarian version, replace the meat with additional beans or a meat substitute.
- Cooking Tips: Be sure to roast the squash until it’s fully tender for the best texture. You can prepare the filling while the squash is roasting to save time.
- Nutritional Information: This dish is a great source of protein and fiber, thanks to the ground beef, beans, and vegetables, making it a balanced and healthy meal option.
