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Easy Mexican Spaghetti Squash Boats

1 medium Harvest Haven spaghetti squash

1 tbsp olive oil

1/2 cup Harvest Haven onion, chopped

2 larger Harvest Haven garlic cloves, minced

1/2 cup red pepper, chopped

1 Harvest Haven jalapeno pepper, chopped (remove seeds for less spice)

1/2 cup Harvest Haven corn kernels

1/3 cup canned black beans, drained and rinsed

1/2 pound Harvest Haven ground beef

2 tbsp Harvest Haven taco seasonings

cheese and cilantro (optional)

Preheat oven to 350 degrees.

Place full spaghetti squash in the oven on a baking sheet and cook for 45-50 minutes. Let cool completely. Cut in half and use a spoon to scoop out the seeds. Loosen up the rest of the 'spaghetti' with a fork.

While the spaghetti squash is cooking, heat olive oil in a medium pan over medium heat. Throw in the onion and garlic, cooking until slightly browned.

Add in the red pepper and jalapeño pepper, cooking for another 3-5 minutes. Stir in the corn and beans.

In a separate pan, cook the ground beef until completely cooked through and no longer pink. Stir in the taco seasonings and spices, and then add to the cooked vegetable and pepper mix.

Scoop the veggie/beef mixture into each squash boat and top with cheese (optional). Place in the oven on low broil for 2-4 minutes until slightly browned. Top with cilantro, sour cream, salsa, or your favorite toppings!

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