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So, what exactly is spaghetti squash? This winter squash, scientifically known as *Cucurbita pepo*, is characterized by its elongated shape and vibrant yellow hue. When cooked, the flesh separates into strands that resemble spaghetti, hence its name. This vegetable is not only versatile in the kitchen but also packed with health benefits.

Tex-Mex Spaghetti Squash Taco Boats

Discover the delightful fusion of flavors with Tex-Mex Spaghetti Squash Taco Boats, a healthy alternative to traditional tacos. This innovative recipe combines the nutritious benefits of spaghetti squash with bold Tex-Mex ingredients like black beans, corn, and spices, creating a satisfying gluten-free meal. Perfect for any dietary preference, these taco boats are not only delicious but also packed with nutrients, making them a great choice for a lighter dinner option. Explore a new way to enjoy your favorite flavors while nourishing your body!
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

Salt and pepper to taste

1 cup canned black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned, drained)

1/2 cup diced red onion

1/2 cup shredded cheddar cheese (or a dairy-free alternative)

1 ripe avocado, diced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and season with cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper.

      Roast the Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-40 minutes, or until the flesh is tender and easily pulls away into strands.

        Make the Filling: While the squash is roasting, in a medium bowl, combine the black beans, corn, diced tomatoes, and red onion. Mix well and season with more salt and pepper if needed.

          Remove Squash Strands: Once the squash is ready, remove it from the oven and let it cool for a few minutes. Use a fork to scoop out the strands, leaving a little bit of the flesh behind to create a sturdy “boat.”

            Combine Filling & Squash: In a separate bowl, combine the spaghetti squash strands with the bean and corn mixture, and half of the shredded cheese. Mix until well combined.

              Fill the Boats: Spoon the mixture back into the empty spaghetti squash halves. Top each with the remaining cheese.

                Final Bake: Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                  Serve: Remove from the oven and top with diced avocado and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

                    Prep Time, Total Time, Servings:

                      15 minutes | 1 hour | 4 servings