Mexican Spaghetti Squash Boat

We are trying hard to cut some carbs around here, but, man, is it difficult when you want Mexican food several times a week! The good thing is, I have a garden full of fresh veggies this time of year, and spaghetti squash is one of the things I’ve grown that I need to use up or put up in the freezer. This is an easy recipe – I was thinking it may be too easy to blog, but decided to do it anyway. I hope you enjoy it!

Mexican Spaghetti Squash Boat

What you’ll need:

  • 2 spaghetti squashes
  • 2 lbs of ground beef, turkey or a combo of both
  • Salsa
  • 4-6 Tablespoons of taco seasoning
  • 2 teaspoons of salt
  • 1 teaspoon of pepper
  • Olive oil
  • Cilantro for garnish
  • Cheese for topping

Step by Step:

Preheat oven to 425 degrees. Cover a sheet pan in foil. Cut the ends off the squash and slice in half. Then, removed seeds and guts with a spoon.

Cover squash with layer of olive oil. Sprinkle salt, pepper and taco seasoning over the squash.

Turn over the squash and bake for 1 hr in the 425 degree oven.

Brown your ground meat. Add salt, pepper and 4-6 tablespoons of Taco seasoning.

Once the squash is done, remove from the oven and take a fork to scrape the spaghetti squash so that all the squash is separated from it’s shell to make it easy to eat. Turn oven down to 350 degrees.

Fill each squash “boat” with the taco meat. Top with cheese. Place in the 350 degree oven until the cheese is gooey and melted.

Top with Salsa and cilantro and enjoy! You could also add some sour cream and avocado. It was just delicious!

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