Spaghetti Squash Taco Boats

Spaghetti squash taco boats are the perfect answer when you crave tacos but want something cozy and wholesome These craveworthy boats offer satisfying taco flavors in a lighter veggie-packed package with melty cheese and endless toppings

The first chilly week of October I put a twist on taco night and nobody missed the tortillas These boats have become my go-to for easy night meals especially when I need to eat more veggies

Ingredients

• Spaghetti squash: Gives a sweet nutty flavor and stands in for tortillas Choose one that feels heavy for its size and has unblemished skin
• Ground turkey or beef: Or plant-based alternative for the main protein Pick fresh quality meat for best texture
• Olive oil: Used for roasting and sautéing bringing out flavors and helping veggies caramelize
• Onion: Adds aromatic sweetness and depth Pick a firm onion with dry outer layers
• Garlic: Brings a punch of savory to the filling Fresh cloves will give a more vibrant taste than pre-minced
• Bell pepper: Offers pops of color and crunch Use any color and look for ones with glossy skin
• Black beans: Increase fiber and protein Choose low sodium beans with no dents on the can
• Corn: Gives a pop of sweetness and texture Fresh frozen or canned all work here
• Taco seasoning: Infuses authentic taco taste Try homemade for control over flavor and sodium
• Salt and pepper: Let you adjust all the flavors to your preference
• Diced tomatoes: Keep the filling juicy Use fresh for brightness or canned for convenience
• Shredded cheese: Makes a gooey topping and rich flavor Use a sharp cheddar or Mexican blend for melty results
• Fresh cilantro: Adds a fresh herbal note Chop just before serving for maximum aroma
• Avocado slices: Give creamy contrast Choose just ripe avocados that yield gently to pressure
• Lime wedges: Bring brightness and balance to every bite

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit so it is hot and ready when your ingredients are prepped

Cook the Spaghetti Squash:

Slice the squash in half lengthwise with care and scrape out the seeds with a spoon Lightly coat the inside of each half with olive oil and finish with salt and pepper Place cut side down on a parchment-lined baking sheet and roast for at least thirty minutes until the flesh yields easily to a fork

Prepare the Taco Filling:

While the squash roasts heat olive oil in a large skillet on medium Add the diced onion and bell pepper and stir frequently for about five minutes until softened and translucent Then stir in minced garlic letting it cook for just one minute to release its aroma

Brown the Meat:

Add your ground turkey or beef and break up the meat as it cooks until browned with no pink showing This builds the hearty base for your filling If using plant-based crumbles sauté until they are fully heated and slightly browned

Season and Combine:

Once meat is cooked stir in the taco seasoning black beans corn and diced tomatoes Allow the mixture to simmer for five minutes so the flavors meld together Taste and adjust salt and pepper as needed

Prepare the Boats:

Carefully remove the squash from the oven Let cool just enough to handle Use a fork to gently loosen and fluff the flesh into spaghetti like strands but leave it inside the shell to keep structure Scoop some strands out and mix them with the taco filling for best flavor

Fill the Boats:

Turn squash halves cut side up on the tray Pack the filling tightly into the shells making sure each boat is stuffed from edge to edge Sprinkle each with plenty of shredded cheese for maximum melt

Bake Again:

Return the boats to the oven for another ten to fifteen minutes Watch for melted bubbly cheese and heated filling Remove from oven using oven mitts

Garnish and Serve:

Finish with generous fresh cilantro avocado slices and a squeeze of lime for that unmistakable taco experience

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My kids love scooping out the cheesy squash and I catch them sneaking extra bites before it ever hits the table

Storage Tips

Store any leftovers in a tightly covered container in the refrigerator for up to three days If you need to freeze wrap the squash boats tightly in foil and reheat in the oven until the filling is piping hot and the cheese is bubbly again

Ingredient Substitutions

Swap in lentils or quinoa for black beans or use zesty chorizo for even more flavor For a vegan version use plant-based ground meat and a dairy free cheese that melts well

Serving Suggestions

Pile on extra toppings like pickled jalapenos salsa or a dollop of Greek yogurt Pair with a crisp green salad or a side of simple cilantro rice for a full meal

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These spaghetti squash taco boats will become a favorite way to enjoy tacos while keeping things fresh and satisfying

Frequently Asked Questions

→ Can I use a plant-based protein instead of meat?

Yes, plant-based ground options work well and adapt easily to the taco seasoning and veggie mix.

→ Do I have to use black beans?

No, pinto or kidney beans make a great substitute if that's your preference or what's on hand.

→ How can I prepare spaghetti squash ahead of time?

Roast and shred the squash in advance, then refrigerate until you're ready to assemble and bake the boats.

→ Can I freeze the assembled boats?

It's best to freeze the filling separately. Add to freshly roasted squash before serving for better texture.

→ What are some topping ideas?

Try sour cream, fresh salsa, jalapeños, or extra cheese for added flavor and variety.

→ Is there a low-dairy option?

Use a dairy-free cheese alternative or simply skip the cheese, topping instead with avocado and salsa.