Southwest Taco Stuffed Spaghetti Squash (2024)

Author: Brandy O’Neill

4.56 from 61 votes

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 servings

For roasting squash:

• 1 (4 pound) spaghetti squash
• 2 tablespoons olive oil divided
• 1 teaspoon Kosher salt
• 1 teaspoon black pepper

For filling:

• 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
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper

For topping:

• 1 cup shredded pepper jack cheese
• 1/2 cup sour cream

• 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.

• Stuff the empty squash halves with the filling.

• 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 half.