This Southwest taco stuffed spaghetti squash is packed with ground beef, vegetables, delicious spices, herbs, and spicy pepper jack cheese. Super simple to make and a total crowd-pleaser.
Spaghetti squash is a great way to bulk up meals or a perfect option to consume less pasta.
I mean, I love pasta with all my heart, but I probably shouldn’t live on the stuff.
A few years ago I taught you how to cook spaghetti squash in the microwave so if you’re short on time (or don’t want to turn on the oven!) go ahead and use that method for the squash vs. roasting.
Both result in delicious outcomes.
For the filling, I went full-on Southwest flavor with corn, black beans, tomatoes, and spicy pepper jack cheese.
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What is spaghetti squash?
If you’re new to the world of squash, you’ll want to get acquainted pretty quickly!
Spaghetti squash is a medium-sized squash typically harvested around early fall but found in the grocery store almost year-round.
When cooked, the inside of the squash is easily shreddable into long, skinny strands that are reminiscent of angel hair pasta.
Does spaghetti squash taste like pasta?
No, but texturally, it can be very similar.
While it is still squash, it’s a great replacement for paste especially if you are on a lower-carb diet.
Plus, in my opinion, it’s pretty darn delicious.
Can I make any substitutions to this recipe?
Of course! I’ve made several substitutions over the years to fit what I have on hand.
- Want a little more spice? Use chorizo instead of ground beef.
- Don’t have a lot of spices on hand? Use a packet of taco seasoning!
- Are you not a fan of Pepper Jack? Use any other melting cheese you like.
- Can’t find black beans? Pinto or kidney beans are a great substitute!
- Do I have to restuff the squash? Nope, I like to restuff it after I mix it and melt the cheese in the oven. However, you can easily mix in the pan, sprinkle the cheese on top, put on a lid, and let the steam melt the cheese.
More easy dinner recipes
- Baked Southwestern Chicken Egg Rolls
- Chicken Avocado Cilantro Lime Soup
- Pork Chile Verde
- Chorizo Stuffed Poblano Peppers
- Spicy Chicken Lime Soup
Southwest Taco Stuffed Spaghetti Squash
Equipment
Ingredients
For roasting squash:
- 1 (4 pound) spaghetti squash
- 2 tablespoons olive oil divided
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
For filling:
- 1/2 pound ground beef
- 1 red bell pepper diced
- 1 medium yellow onion diced
- 1 small jalapeno seeded and minced
- 3 cloves garlic minced
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can black beans drained and rinsed
- 1 cup frozen corn kernels
- 1/4 cup minced cilantro
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
For topping:
- 1 cup shredded pepper jack cheese
- 1/2 cup sour cream
Instructions
- Preheat oven to 350 degrees and line a rimmed baking sheet with a Silpat or parchment paper.
- Place whole spaghetti squash in the microwave for 5 minutes. This helps slightly soften the squash so it’s easier to cut open.
- Remove from the microwave and carefully cut in half, lengthwise. Scoop out the seeds and pulp from the middle.
- Drizzle each half with 1 tablespoon olive oil and season liberally with kosher salt and pepper.
- Roast for 1 hour or until the flesh of the squash will shred when scraped with a fork.
- While the squash is cooking make the meat and vegetable filling.
- In a large skillet set over medium-high heat add ground beef and break up with a spatula.
- Cook until browned and remove ground beef to a plate, wipe out any grease, and set the skillet back on the heat.
- To the pan add 1 tablespoon olive oil and once the oil is hot add in red bell pepper, onions, and jalapenos. Saute until the vegetables are soft.
- Add in the garlic, chili powder, smoked paprika, cumin, and tomatoes. Cook until the tomato juice has cooked off and the mixture is thick.
- Add in the black beans, corn kernels, and cilantro. Stir to combine and remove from the heat.
- Add the ground beef back to the skillet and stir to combine.
- Once the squash is fully cooked remove from the oven and carefully scrape and fluff the flesh until fully shredded.
- Remove the shredded squash and add it to the skillet with the ground beef and vegetables.
- Toss to combine so the shredded squash is mixed with the meat and vegetables. Taste and season with salt and pepper, if needed.
- Stuff the empty squash halves with the filling.
- Top with cheese and place under the broiler for about 15 minutes to melt and brown the cheese.
- Scoop out of the squash and serve. A 4-pound squash should give you enough for 4 servings, 2 servings per squash half.