Go Back
5 from 1 vote
Spaghetti Squash Taco Bowls
Spaghetti Squash Taco Bowls
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Low carb Spaghetti Squash Taco Bowls. A perfect Taco Tuesday alternative! 

Course: Main Course
Cuisine: American
Keyword: Spaghetti Squash Taco Bowls
Servings: 6 people
Ingredients
  • 1 Spaghetti Squash
  • 1 Lb Ground Beef
  • 1 Can Corn Kernels Drained
  • 1 Can Black Beans Drained
  • 1 Can Diced Tomatoes
  • 1 Onion
  • 1 TBSP Olive Oil
  • 1 Cup Shredded Cheese
  • Fajita Seasoning To Taste
  • Cayenne Optional
  • Cilantro Optional
Instructions
  1. Preheat your oven to 450°.  

  2. Cut your Spaghetti Squash in half length wise ( carefully) and remove the seeds.  

  3. Drizzle with olive oil, and cook face down for 40 minutes. 

  4. Dice your onion, and cook with ground beef. Drain of excess fat when cooked.

  5. Mix in diced tomatoes, corn, beans and seasoning. 

  6. Remove your Squash from the oven and let cool. Then remove the "spaghetti" insides and mix into your beef filling. ( I only used half of the squash and saved the other half) 

  7. Fill your squash boats, top with cheese, and bake for 10 more minutes. 

  8. Let cool, top with your favorite toppings, and enjoy!