It’s SUPER easy to make this recipe vegetarian. Simply sub out the beef for extra veggies! Bell peppers, spinach, and red onions would all be great additions.
INGREDIENTS FOR SPAGHETTI SQUASH
2 medium spaghetti squash, halved, seeds removed
1 tbsp extra-virgin olive oil
1/2 tsp Kosher salt
2 tsp chili powder
1/2 tbsp cumin
FOR FILLING
1 tbsp extra-virgin olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 lb ground beef
1 tbsp taco seasoning mix
Kosher salt
Freshly ground black pepper
1 (15-oz.) can black beans
1 1/2 cups chopped cherry tomatoes
1 cup corn, canned and drained or frozen
1 cup shredded Monterey jack
1/2 cup shredded cheddar
2 tbsp freshly chopped cilantro (optional)
DIRECTIONS
- Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
- Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
- Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
- Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.