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In recent years, spaghetti squash has surged in popularity as a versatile and healthy alternative to traditional pasta. This unique vegetable, with its stringy flesh that resembles spaghetti once cooked, has become a beloved ingredient among health enthusiasts and home cooks alike. Its ability to absorb flavors while providing a satisfying texture makes it a perfect candidate for innovative recipes, such as Tex-Mex spaghetti squash taco boats.

Tex-Mex Spaghetti Squash Taco Boats

Discover an exciting twist on traditional tacos with Tex-Mex Spaghetti Squash Taco Boats! This innovative recipe transforms spaghetti squash into a flavorful, low-carb vessel filled with vibrant vegetables, spices, and proteins. Perfect for gluten-free and vegetarian diets, these taco boats offer a satisfying meal packed with nutrients and bold flavors. Ideal for family dinners or gatherings, explore a healthier way to enjoy Tex-Mex cuisine without sacrificing taste.
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil (divided)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 cup cooked black beans (rinsed and drained)

1 cup corn kernels (can be fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

½ cup red onion (diced)

1 bell pepper (diced)

1 jalapeño (seeded and minced, optional)

Salt and pepper to taste

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

Fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). This will create the perfect roasting environment for the spaghetti squash.

    Prepare the Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise. Remove the seeds and lightly brush the insides with half of the olive oil. Sprinkle with salt and pepper to enhance the flavor. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for approximately 30-35 minutes, or until the flesh is tender and can easily be pulled apart with a fork.

      Make the Filling: While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper, and sauté for about 5-7 minutes, or until they soften. If you're using jalapeño, stir it in during the last minute of cooking to keep its freshness and heat.

        Add the Spices and Vegetables: Once the onion and pepper are softened, incorporate the ground cumin, smoked paprika, and chili powder into the skillet. Stir for about 1 minute until the spices are fragrant. Then add the cooked black beans, corn, and diced tomatoes. Allow this mixture to cook for an additional 5 minutes, stirring occasionally. Season generously with salt and pepper to taste.

          Combine with Shredded Squash: Once the spaghetti squash is ready, use a fork to shred the flesh into spaghetti-like strands. Mix half of these strands into the skillet with the taco filling, stirring to combine them thoroughly.

            Assemble the Boats: Carefully flip the roasted squash halves so that the cut side is facing up. Spoon the taco filling generously into each half, ensuring an even distribution. Top each filled squash half with a generous amount of shredded cheddar cheese.

              Bake Again: Place the stuffed squash back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, creating a delightful golden crust.

                Garnish and Serve: Once baked, remove the taco boats from the oven. Finish by garnishing with fresh cilantro, and serve hot accompanied by lime wedges for a zesty squeeze over the top.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: For an appealing presentation, serve each taco boat on a colorful plate and place the lime wedges artistically along the side. Consider adding extra cilantro or a sprinkle of extra cheese on top for a final touch.