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In the world of culinary exploration, few combinations resonate as well as the vibrant flavors of Tex-Mex cuisine melded with the health-conscious appeal of spaghetti squash. Introducing Tex-Mex Spaghetti Squash Taco Boats – a dish that not only tantalizes the taste buds but also promotes a nutritious lifestyle. These taco boats feature the unique texture of spaghetti squash filled with a colorful and flavorful medley, making it an eye-catching centerpiece for family dinners or casual gatherings.

Tex-Mex Spaghetti Squash Taco Boats

Discover a delicious fusion of Tex-Mex flavors and healthy eating with Tex-Mex Spaghetti Squash Taco Boats. This innovative dish features the unique texture of roasted spaghetti squash as a flavorful vessel for a vibrant filling of black beans, corn, bell peppers, and more. Follow our step-by-step guide to create these nutritious taco boats that are perfect for family dinners or casual gatherings. Elevate your cooking and enjoy a satisfying meal that's both healthy and comforting.
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup black beans, drained and rinsed

1 cup corn, frozen or canned

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Mexican blend)

1 avocado, diced

1/4 cup fresh cilantro, chopped

Salt and pepper, to taste

1 lime, for serving

Instructions
 

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

    Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast in the oven for about 30-40 minutes, until tender.

      Make the Filling: While the squash is roasting, in a large bowl, combine the black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, onion powder, and half the shredded cheese. Mix well and season with salt and pepper to taste.

        Assemble the Boats: Once the squash is done, remove it from the oven and let it cool for a few minutes. Use a fork to shred the inside of the squash into spaghetti-like strands.

          Combine: Stir the shredded spaghetti squash into the bowl with the filling mixture until well combined.

            Stuff the Boats: Divide the filling evenly among the empty spaghetti squash halves. Top each filled squash with the remaining shredded cheese.

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

                Garnish and Serve: Once out of the oven, sprinkle the taco boats with diced avocado and fresh cilantro. Serve with lime wedges for squeezing over the top.

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings