Description
Delicious and healthy Taco Spaghetti Squash Boats combine roasted spaghetti squash with seasoned ground beef and fresh toppings for a flavorful, low-carb twist on traditional tacos. Perfect for a wholesome dinner packed with vibrant veggies and savory spices.
Ingredients
Squash
- 2 small spaghetti squashes, cut in half and deseeded (about 900 grams each, without seeds)
- Salt and pepper, to taste
- 1 teaspoon avocado oil
Beef Mixture
- 1 pound grass fed beef (85/15)
- 1/2 cup chopped yellow onion (60 grams)
- 1/2 cup chopped bell pepper (80 grams)
- 1 tablespoon taco seasoning
- 1/2 cup canned diced tomatoes
Toppings
- 4 cups shredded green cabbage (200 grams)
- 2 tomatoes, diced (250 grams)
- 1/4 cup diced red onion (40 grams)
- 1 medium avocado, sliced (about 150 grams)
- Optional toppings: sliced jalapeños, salsa, cilantro, lime juice, green onion
Instructions
- Roast Squash: Preheat your oven to 375°F and line a baking sheet with parchment paper. Season the flesh of the spaghetti squash with salt and pepper, then place each half flesh side down on the baking sheet. Roast for 30-35 minutes, until the skin is tender and gives slightly to touch.
- Prepare Toppings: While the squash roasts, prepare all your toppings by shredding the cabbage, dicing tomatoes and red onion, and slicing the avocado. Set these aside for assembly.
- Cook Beef Mixture: With about 10-15 minutes remaining on the squash, heat a large sauté pan over medium heat. Add the avocado oil and let it warm for around 30 seconds. Add the chopped yellow onion and cook until translucent, about 3-4 minutes. Stir in the chopped bell pepper and cook for an additional 2-3 minutes. Add the ground beef, breaking it up with a spoon, and cook for about 3 minutes, stirring occasionally. Mix in the taco seasoning and canned diced tomatoes, cooking for another 2-3 minutes until no pink remains. Remove from heat.
- Assemble Boats: Remove the roasted spaghetti squash from the oven. Carefully use a fork to scrape the flesh, creating spaghetti-like strands, taking care not to puncture the skin. Divide the cooked beef mixture evenly among the four squash halves, including any juices from the pan. Top each with shredded cabbage, diced tomatoes, red onion, and avocado slices, dividing them evenly.
- Add Optional Toppings and Serve: Finish with any optional toppings such as sliced jalapeños, salsa, cilantro, lime juice, or green onion. Serve immediately and enjoy your flavorful and nutritious taco spaghetti squash boats!
Notes
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternative.
- Adjust taco seasoning quantity to your preferred spice level.
- Leftover squash can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with a side of salsa or sour cream for extra flavor.
- Consider roasting the squash a day ahead to save time when assembling the meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
