. Spaghetti squash taco bowl with black beans ! Ditch the taco wraps and make this delicious healthy Mexican dinner instead. If you never tried Stuffed spaghetti squash recipe before it is time to make this Spaghetti squash taco bowl with black beans and discover the deliciousness of vegetables squash noodles. It is one of my favorite clean eating recipe for dinner – simple, lightened up pasta dish that is nourishing.
Spaghetti squash taco bowl : tips to enjoy it !
Can you believe that it has been 5 years since I made a squash spaghetti recipe ? Seriously this is way too long ! But since I moved in New Zealand I never found a spaghetti squash at my local store. So when I finally found one at the Ponsonby market I was like a child ! Super excited. Yes, I love squash spaghetti SO much!
If you wonder what’s inside or how to eat it those are my tips.
Bake it for an hour,cut in half way and wrap them in foil to make it faster
Enjoy them as pasta – inside a spaghetti squash there is soft and crunchy squash vegetable noodles – a great healthy alternative to pasta, low carb, almost tasteless like pasta. Simply add your favorite pasta topping on them like bolognese, alfredo or Carbonara.
Cheese ! Add some cheese on top and bring it bake to the oven !
Today I choose to make something a little bit different – I usually eat them with tomato sauce – I am craving Mexican food but as I am pregnant I prefer to go slow on carbs. So this Spaghetti squash taco bowl is perfect !
You have got many ways to cook spaghetti squash. Those are my favorites.
Immersion. I used to immerse the whole spaghetti squash in boiling water and cook for 30 minutes. It is probably the fastest way to cook spaghetti squash however you need a huge saucepan – what I don’t have here.
Baking. As I don’t have a huge saucepan, I bake my spaghetti squash. It was way to hard to cut in halves so I first wrapped my squash into foil paper, bake 1 hour at 400F, then I cut the squash in halves and return to the oven for 30 minutes until tender. Obviously, it is faster if you cut the squash in halves before baking as it will be ready in about 45 minutes.
What’s inside ?
So the result is pretty impressive. The spaghetti squash contains
Real noodles itself,
Thin, watery, crunchy vegetable noodles
Almost tasteless – meaning it marry well with any pasta sauce
Easy to create – simply scratch the inside with a fork and they come to life !
I just love it. It taste good, it is fuflilling as pasta without hte extra carbs and calories. It is actually hard to believe that you are not eating real spaghetti. I really think it is the healthiest and easiest vegetable spaghetti recipe I ever had because here you don’t need a spiralizer! The squash spaghetti will create noodles by itself. SO this is it, my first squash spaghetti recipe is now on the blog and I am really proud about it! I even noticed yesterday that Countdown supermarket stock squash spaghetti too this winter!
Enjoy. Bon appetit!
Spaghetti squash taco bowl - Black Beans + Vegetarian
Spaghetti squash taco bowl with Black Beans is a simple and healthy taco bowl recipes using spaghetti squash as a low carb base.
Preheat oven to 200 C (400F). Cut the spaghetti squash in half lengthwise, scoop out the seeds with a spoon. On a baking dish, place the two squash pieces (skin side down) sprinkle with salt and pepper and wrap the dish with foil. Bake for 1 hour or until the flesh is soft. I used a knife to prick the squash and test the cooking after 45 minutes.
Remove the squash from the oven, allow to cool down at room temperature then using a fork, run it inside the squash to create the spaghetti squash 'noodles'. Keep those vegetable noodles in a large mixing bowl.
Keep each squash skins onto the baking dish. Set aside.
Mexican Taco Bowl Stuffing
Meanwhile prepare the Mexican taco filling. Heat olive oil in a large frying pan over medium heat. Add the diced red onion and cook until fragrant for a couple of minutes.
Add crushed garlic and diced capsicums. Reduce heat, cover and simmer for 5-8 minutes until capsicums are tender.
Add black beans, corn, tomato sauce, cumin, paprika, chili. and salt. Adjust salt regarding taste. if needed. Cover and cook for 10 more minutes until bubbles forms around the pan.
If it sticks to the pan add some water to create a runny tomato sauce. You may have to add up to 1/4 cup cold water.
Pour the Mexican taco stuffing over the spaghetti squash noodles in your mixing bowl. Stir to combine.
Fill the squash skins with the mixture until the top. Sprinkle 1/2 cup grated cheese on top of each half squash boat. Bake for 10 minutes or until heated through and cheese is melted (if cheese used).
Return the baking dish to the oven until cheese is melted - about 20 minutes.
Switch to grill mode at the end to grill the cheese for 2-4 minutes.
Serve hot with green lettuce and guacamole.
Make it vegan: Use dairy free cheese if vegan or omit cheese. Make ahead: you can bake the spaghetti squash the day before and store in the fridge. Store: this recipe store in the fridge up to 4 days. Rewarm in the microwave until pipping hot.Freeze: I freeze this recipe without the squash skin, inside airtight plastic container for lunch at work. Defrost the day before eating. Rewarm in the microwave or hot oven.
Spaghetti squash taco bowl - Black Beans + Vegetarian
Amount Per Serving (1 person)
Calories 250Calories from Fat 54
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
This recipe serve 8 people. The nutrition panel is for one person including all the ingredients – cheese as well.