SOUTHWEST TACO STUFFED SPAGHETTI SQUASH
HealthyFoodRecipe - This Southwest taco stuffed spaghetti squash is packed full of floor beef, vegetables, delicious spices and herbs and topped with spicy pepper jack cheese. Fantastic easy to make and a complete crowd pleaser. This dish is 100% consolation food!
Luckily I had this little satan striking out so I sooner or later determined to get it out of the reserves and share it all with you!
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| SOUTHWEST TACO STUFFED SPAGHETTI SQUASH |
I've a love affair with highly spiced taco like flavors and it gets even better while it’s crammed in a squash.
It clearly simply entails throwing it in the oven and roasting it till it’s tender and the flesh of the squash pulls away like shreds of spaghetti noodles. It’s so clean you’ll critically wonder why you have got by no means made it earlier than!
Then I combined up those little squashy noodles with some taco flavored greens, ground beef and a huge vintage sprinkling of cilantro and then crowned with a few pepper jack cheese because Cheeeese!
INGREDIENTS:
- Media vine
- 1 (4 pound) spaghetti squash
- 2 tablespoons olive oil, divided
- Kosher salt and pepper, to taste
- 1/2 pound ground beef
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 1 small jalapeno, seeded and minced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1/4 cup minced cilantro
- Kosher salt and pepper, to taste
- 1 cup shredded pepper jack cheese
INSTRUCTIONS:
- Preheat oven to 350 degrees and line a rimmed baking sheet with a Silpat or parchment paper.
- Place whole spaghetti squash in the microwave for 5 minutes. This helps slightly soften the squash so it's easier to cut open.
- Remove from the microwave and carefully cut in half, lengthwise. Scoop out the seeds and pulp from the middle.
- Drizzle each half with 1 tablespoon olive oil and season liberally with kosher salt and pepper.
- Roast for 1 hour or until the flesh of the squash will shred when scraped with a fork.
- While the squash is cooking make the meat and vegetable filling.
- In a large skillet set over medium-high heat add ground beef and break up with a spatula. Cook until browned and remove ground beef to a plate, wipe out any grease and set the skillet back on the heat.
- To the pan add 1 tablespoon olive oil and once the oil is hot add in red bell pepper, onions and jalapenos. Saute until the vegetables are soft. Add in the garlic, chili powder, smoked paprika, cumin and tomatoes.
- Cook until the tomato juice has cooked off and the mixture is thick. Add in the black beans, corn kernels and cilantro. Stir to combine and remove from the heat. Add the ground beef back to the skillet and stir to combine.
- Once the squash is fully cooked remove from the oven and carefully scrape and fluff the flesh until fully shredded. Remove the shredded squash and add it to the skillet with the ground beef and vegetables.
- Toss to combine so the shredded squash is mixed with the meat and vegetables. Taste and season with salt and pepper, if needed.
- Top with cheese and place under the broiler for about 15 minutes to melt and brown the cheese.
- Scoop out of the squash and serve. A 4 pound squash should give you enough for 4 servings, 2 servings per squash.
