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Tex-Mex cuisine has captured the hearts and taste buds of many across the globe, celebrated for its vibrant flavors and hearty ingredients. This culinary fusion combines traditional Mexican dishes with American influences, resulting in a diverse array of meals that appeal to various palates. One particular dish that has gained traction in recent years is the Tex-Mex Spaghetti Squash Taco Boat, a delightful twist on the classic taco that offers a wealth of flavor without the excess calories.

Tex-Mex Spaghetti Squash Taco Boats

Transform taco night with these Tex-Mex Spaghetti Squash Taco Boats! This nutritious twist on traditional tacos features spaghetti squash as a healthy, low-carb alternative to taco shells. Packed with flavor from black beans, corn, and a medley of spices, these boats are as delicious as they are colorful. Perfect for families and health-conscious diners, they offer a satisfying meal full of vitamins and fiber. Enjoy a creative and wholesome take on a classic favorite!
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheddar cheese or dairy-free alternative

1 avocado, diced

1/4 cup fresh cilantro, chopped

Lime wedges, for serving

Sour cream or Greek yogurt, for topping (optional)

Instructions
 

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and sprinkle with salt and pepper.

    Roast the Squash: Place the squash halves cut-side down on a lined baking sheet. Roast for 40-45 minutes, or until the skin is easily pierced with a fork. Once done, let cool for a few minutes before scraping the inside with a fork to create spaghetti-like strands.

      Mix the Filling: In a large mixing bowl, combine the black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until well mixed.

        Combine Everything: Add the shredded spaghetti squash strands to the bean mixture and toss gently to combine all the ingredients.

          Fill the Boats: Turn the spaghetti squash halves over so they are cut-side up. Evenly distribute the mixture among the two squash halves. Top with shredded cheese.

            Bake Again: Return the filled taco boats to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

              Serve: Remove from the oven, allow to cool slightly, and then top with diced avocado, fresh cilantro, and a squeeze of lime. Serve with sour cream or Greek yogurt if desired.

                Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings