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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.
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- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 10 mins
Ingredients
For spaghetti squash
- 2
medium spaghetti squash, halved, seeds removed
- 1 tbsp.
extra-virgin olive oil
Kosher salt
- 1/2 tsp.
chili powder
- 1/2 tsp.
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 c.
chopped cherry tomatoes
- 1 c.
corn, canned and drained or frozen
- 1 c.
shredded Monterey jack
- 1/2 c.
shredded cheddar
- 2 tbsp.
freshly chopped cilantro (optional)
Directions
- Step 1Preheat 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.
- Step 2Meanwhile, 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.
- Step 3Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
- Step 4Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.
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