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Spaghetti Squash Taco Boat

Spaghetti Squash Taco Boat is so dang yummy! Your entire family will fall in love with this recipe.

Course Main
Servings 4
Author Melissa Jennings

Ingredients

  • 1 whole Spaghetti Squash
  • 2 TBSP Olive Oil
  • 1/2 tsp Garlic
  • 1 tsp Adobo Seasoning
  • 1 lb Taco Meat
  • 1 can Black Beans
  • 1 ear Corn fresh or canned
  • 1 can Rotel
  • 1 cup Cheese any but we used Colby Jack

Instructions

  1. Bake squash halves at 400 until you can take a fork to it and it comes out in spaghetti looking noodles.
  2. Sprinkle each half with olive oil, garlic and adobo seasoning on it while it bakes.
  3. It will take 25-35 minutes depending on the size of squash.
  4. Prepare your taco meat using ground beef/turkey/chicken/bison and package of pre-made taco seasoning (or make your own).
  5. Scrape all the squash out and then layered ingredients in the “boat” to fill it up. Start with cooked spaghetti squash and then taco meat.
  6. To make the salsa - mix together corn, black beans (drained) and one can of rotel.
  7. Layer in the boat start with a little squash then "salsa" then meat. End with meat & salsa on top.
  8. Sprinkle with cheese and put under the low broiler until cheese is melted. You will have extra salsa, squash noodles & meat. I just put it in a container to eat for lunch the next day.
  9. Enjoy!

Recipe Notes

This is a delicious and filling dinner idea and you will have leftovers for lunch the next day.