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In recent years, the demand for healthy, low-carb meal options has surged as more individuals begin to prioritize their health and well-being. With the rise of various diets emphasizing the reduction of carbohydrates, innovative recipes have emerged to accommodate those looking to maintain a balanced lifestyle without sacrificing flavor. Among these culinary creations is the Tex-Mex Spaghetti Squash Taco Boats—an exciting and nutritious alternative to traditional tacos that perfectly blends comfort food with healthy eating.

Tex-Mex Spaghetti Squash Taco Boats

Discover a delicious and healthy twist on taco night with Tex-Mex Spaghetti Squash Taco Boats! This innovative dish swaps traditional taco shells for roasted spaghetti squash, creating a low-carb alternative that’s rich in flavor and nutrients. Packed with lean protein, black beans, and vibrant veggies, these taco boats are perfect for any occasion, whether it's a casual family dinner or entertaining guests. Enjoy a comforting meal that satisfies your cravings while keeping it light and nutritious!
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Ingredients
  

1 medium spaghetti squash

1 lb ground turkey or beef

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

1 cup corn (fresh, canned, or frozen)

1 packet taco seasoning (about 1 oz)

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Mexican blend)

1 avocado, diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt and pepper, to taste

Optional toppings: sour cream, jalapeños, salsa

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.

    Prepare the Spaghetti Squash: Carefully slice the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds with a spoon. Lightly drizzle the inner sides with olive oil and season generously with salt and pepper. Position the squash halves cut-side down on a baking sheet. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily pierced with a fork.

      Cook the Meat: While the squash is roasting, heat a large skillet over medium heat. Add the ground turkey or beef, breaking it apart with a spatula. Cook until browned and fully cooked through, around 7-10 minutes.

        Add Ingredients: To the cooked meat, stir in the drained black beans, corn, diced tomatoes, and taco seasoning. Mix well and let this simmer for 5-7 minutes, allowing the flavors to blend and the mixture to heat through.

          Prep the Squash: Once the spaghetti squash is roasted, carefully remove it from the oven. Let it cool for a few minutes. Using a fork, gently scrape the insides to create spaghetti-like strands.

            Assemble the Boats: Combine the spaghetti squash strands with the meat mixture, mixing thoroughly. Taste and adjust the seasoning with additional salt and pepper if desired. Generously spoon the filling back into the roasted squash halves.

              Cheese It Up: Evenly distribute the shredded cheese over the top of the filled squash halves.

                Final Bake: Place the assembled taco boats back in the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.

                  Garnish and Serve: Once baked, remove them from the oven and top the taco boats with diced avocado, chopped cilantro, and a squeeze of fresh lime juice. Feel free to add any optional toppings like sour cream, jalapeños, or salsa to enhance the flavor.

                    Enjoy: Serve warm and indulge in these delightful Tex-Mex Spaghetti Squash Taco Boats!

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings

                        Presentation Tips: Serve on a colorful platter, garnished with extra cilantro and lime wedges for a vibrant touch. Enjoy a burst of flavors in every bite!