This recipe has been floating around on social media for awhile and I have to say it really piqued my interest. So much that here I am blogging about it! There are so many recipes out there using spaghetti squash and if you were like me it is a vegetable that I did not know too much about. Year’s ago I received one in my CSA box and had to do some research on what to do with it. Here is what I shared a while back. My love for spicy food led me to try this along with the fact that the calories per serving were only around 300 and no carbs. That is definitely a win for everyone.
This recipe was inspired by Skinnytaste. If you have not seen her blog check it out and her new cookbook is out also. It is great! I have been trying out many of her recipes since I acquired myself the infamous Instant Pot. Do you have one? I love mine, but yet another story.
So let’s get cooking. If you like to plan ahead then it would be a great idea to make the taco meat a day ahead or even make it and freeze it. I think it is much more flavorful. But, making it the same day as you serve it is good! I chose to make the taco meat from this recipe that I love from Gourmet Magazine 2003.
I just adore Skinnytaste’s pico de gallo. It is similar to this one I have used, but I do like that it calls for scallions instead of red onion. That way my husband who is not a lover of onion thinks that he is just eating cilantro!!! Give this pico about 15 minutes for the flavors to blend and enjoy!
Now to the cooking of the squash. Don’t let it intimidate you because believe me without proper instruction cutting it might lead you to the emergency room. This was the method that I used. Just be cautious and don’t overcook it! Not a good thing when that happens.
Using a knife make small cuts from stem to stem as you would make a dotted line to use when you cut the squash in half.
Place the squash in the microwave on high for about 4 minutes for a 24 ounce squash.
Let it cool so you can handle it or use an oven mitt. Using a sharp knife cut in half along the dotted line that you created.
Scrape out the seeds and strands not the flesh from the sides . Discard the seeds and strands.
Spray or brush with olive oil. Season with salt and pepper.
Place on a pan with parchment paper cut side down and bake at 400 degrees for about 15-20 minutes.
Watch carefully because it is easy to overcook this squash. The squash is done when a fork pierces the flesh easily. PERFECTION!
I love this recipe! It is so flavorful and very filling!
Enjoy!
Spaghetti Squash Taco Boats inspired from Skinnytaste
- 3 small spaghetti squash about 24 oz. each
- olive oil
- salt and pepper
- Shredded Mexican blend cheese
Taco Meat filling from Gourmet
- 1 medium onion, chopped
- 3 garlic cloves, finely chopped
- 1 to 2 fresh serrano chiles (including seeds), finely chopped ( I used jalapeno)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 tablespoons olive oil
- 1 1/2 lb ground chuck
- 1 (8-oz) can tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pico de Gallo from Skinnytaste
- 1 cup chopped tomato
- 1/4 cup chopped scallion
- 1/4 cup chopped fresh cilantro
- 1/2 jalapeno, minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
Directions:
- Preheat oven to 400F degrees.
- Use a knife to make small cuts from stem to stem on the squash. Microwave on high for about 4 minutes.
- Let it cool or handle with an oven mitt.
- Using a sharp knife cut in half along the dotted cuts.
- Scrape the seeds and strands from the flesh. Discard.
- Line a baking sheet with parchment paper (or two if they don’t fit).
- Spray or brush the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 15 minutes or until the flesh easily pierces with a fork.
- Meanwhile, brown ground meat in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.
- Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat.
- Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl.
- Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted.
- Remove from the oven, top with pico de gallo .
The Teacher Cooks 