Burrito Spaghetti Squash Boats
Ingredients
- 2 spaghetti squash
- 2 Tbsp. olive oil
- 1/2 tsp. chili powder
- 1/2 tsp cumin
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded Monterey jack cheese
- 1 lb. ground beef
- 1 Tbsp. taco seasoning
- Salt & pepper to taste
- 1 can black beans
- 1 1/2 cups cherry tomatoes
- 1 cup canned corn, drained
- 1/2 cup shredded cheddar
Directions
Preheat oven to 400. Drizzle the inside of the spaghetti squash with oil and season with salt, chili powder, and cumin.
Place cut side down on a baking sheet and roast for 30 to 25 minutes. Use a fork to break squash into strands.
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.
Add ground beef and cook until brown. Drain fat and stir in taco seasoning, salt and pepper. Add in black beans, cherry tomatoes, and corn.
Fill each spaghetti squash with beef mixture and top with cheese. Return to oven to melt cheese, about 5 minutes. Garnish with fresh cilantro.
