Description
Burrito Spaghetti Squash Boats are a delightful, low-carb alternative to traditional burritos, offering all the bold flavors you love without the extra carbs. These stuffed spaghetti squash halves are filled with seasoned ground beef, black beans, and fresh vegetables, then topped with melted cheese for a hearty meal that’s both nutritious and satisfying. Perfect for any occasion—from weeknight dinners to casual gatherings—this recipe is easily customizable to suit your taste preferences. Whether you’re a busy parent or simply looking for a healthy meal option, these boats deliver on flavor and convenience.
Ingredients
Scale
- 2 medium spaghetti squash
- 1 lb ground beef
- 1/2 onion
- 2 cloves garlic
- 1 (15-oz) can black beans
- 1 1/2 cups cherry tomatoes
- 1 cup corn
- Shredded Monterey jack and cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C). Prepare the spaghetti squash by cutting in half and seasoning with olive oil, salt, chili powder, and cumin.
- Place squash cut-side down on a baking sheet and roast for 30-35 minutes until tender.
- While roasting, sauté chopped onion in olive oil until soft; add minced garlic.
- Brown ground beef in the skillet until cooked through; drain fat.
- Stir in taco seasoning, black beans, tomatoes, and corn until combined.
- Fill each roasted squash half with the beef mixture and top with cheese. Return to oven for an additional 5 minutes until cheese is melted.
- Serve hot, garnished with cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed spaghetti squash half (approximately 250g)
- Calories: 390
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 80mg