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Before diving into the deliciousness of Taco-Baked Spaghetti Squash Boats, it's essential to prepare your spaghetti squash correctly. Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting the squash, allowing it to become tender and create those delightful spaghetti-like strands.

Spaghetti Squash Taco Boats

Discover the delicious world of Taco-Baked Spaghetti Squash Boats, a healthy twist on traditional tacos that's perfect for any occasion. This versatile vegetable serves as a low-carb alternative to pasta, packed with nutrition and flavor. Learn how to prepare spaghetti squash, create a flavorful taco filling with ground turkey or beef, and add vibrant garnishes like cilantro and avocado. Perfect for weeknight dinners or gatherings, this dish will impress everyone at your table! Enjoy a satisfying and nutritious meal with each bite!
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Ingredients
  

1 medium spaghetti squash

1 pound ground turkey (or beef for a richer flavor)

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

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

1 cup corn kernels (fresh, frozen, or canned)

2 tablespoons taco seasoning (store-bought or homemade)

1 cup shredded cheddar cheese

½ cup salsa (plus more for serving)

Fresh cilantro, chopped (for garnish)

Avocado, sliced (for serving)

Lime wedges (for garnish)

Salt and pepper to taste

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle the insides with olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet. Bake for about 30-40 minutes, or until fork-tender.

      Cook the Filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and diced red bell pepper; cook for another 2-3 minutes.

        Add the Meat: Increase the heat slightly and add the ground turkey (or beef) to the skillet. Cook until browned, about 5-7 minutes. Break up the meat with a spatula as it cooks. Drain any excess fat if necessary.

          Mix in the Veggies: Once the meat is cooked through, stir in the black beans, corn, taco seasoning, and salsa. Mix well and let simmer for 5-6 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

            Combining it All: Once the spaghetti squash is ready, use a fork to gently scrape the insides to create spaghetti-like strands. Mix these strands with the meat and veggie filling until well combined.

              Stuff the Squash Boats: Turn the oven down to 350°F (175°C). Spoon the taco filling evenly back into each spaghetti squash half. Sprinkle with cheddar cheese on top of the filling.

                Bake Again: Return the stuffed spaghetti squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                  Garnish & Serve: Remove from the oven and sprinkle fresh cilantro on top. Serve each taco boat with sliced avocado, lime wedges, and additional salsa on the side.

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