Spaghetti Squash Taco Boats (Print Version)

# Ingredients:

→ Vegetables

01 - 1 medium spaghetti squash
02 - 1 small onion, diced
03 - 1 bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 cup corn, fresh, frozen or canned
06 - 1 cup diced tomatoes, fresh or canned

→ Protein

07 - 450 g ground turkey or beef, or plant-based alternative
08 - 1 can (425 g) black beans, rinsed and drained

→ Cheese & Garnishes

09 - 1 cup (100 g) shredded cheese, cheddar or Mexican blend
10 - Fresh cilantro, chopped, for garnish
11 - Avocado slices, for topping
12 - Lime wedges, for serving

→ Pantry

13 - 1 tbsp olive oil
14 - 1 packet taco seasoning or homemade seasoning
15 - Salt, to taste
16 - Black pepper, to taste

# Instructions:

01 - Set oven temperature to 200°C and allow to fully preheat.
02 - Halve the spaghetti squash lengthwise and scoop out seeds. Drizzle the cut sides with olive oil, then season lightly with salt and pepper. Arrange halves cut-side down on a baking tray lined with parchment paper. Roast for 30–40 minutes until the skin yields easily to a fork.
03 - While the squash roasts, heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, sautéing for 5 minutes until softened. Stir in minced garlic and cook for 1 minute.
04 - Add ground meat or plant-based alternative to the skillet, breaking it up with a spatula. Cook until browned throughout. Drain excess fat if needed.
05 - Mix in taco seasoning, black beans, corn, and diced tomatoes. Stir until well combined, then simmer for 5 minutes until the mixture is thoroughly heated. Adjust salt and pepper to taste.
06 - Remove roasted spaghetti squash from the oven and let cool briefly. Using a fork, shred the interior to create spaghetti-like strands.
07 - Gently mix some of the shredded squash with the taco filling to unify flavours. Reserve plenty of strands remaining in the squash shells for texture.
08 - Turn the squash halves cut side up. Generously spoon the taco filling into each half, pressing gently to pack. Sprinkle shredded cheese evenly over the tops.
09 - Return filled squash halves to the oven. Bake for 10–15 minutes until cheese is melted and bubbly.
10 - Remove from oven. Garnish with chopped cilantro and avocado slices. Offer lime wedges alongside for squeezing fresh juice over each portion.

# Notes:

01 - For a spicier filling, add chopped jalapeños or a pinch of chili flakes during sautéing.

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