Burrito Spaghetti Squash Boats
Spaghetti squash is low in calories and loaded with nutrients providing a number of health benefits. Closely related to pumpkin, squash, and zucchini, spaghetti squash comes in many different sizes, shapes, and colors, ranging from off-white to dark orange.
Spaghetti squash is a good source of fiber, vitamin C, manganese, and vitamin B6.
One cup (155 grams) of cooked spaghetti squash provides the following nutrients
Calories: 42
Carbs: 10 grams
Fiber: 2.2 grams
Protein: 1 gram
Fat: 0.5 grams
Vitamin C: 9% of the Reference Daily Intake (RDI)
Manganese: 8% of the RDI
Vitamin B6: 8% of the RDI
Pantothenic acid: 6% of the RDI
Niacin: 6% of the RDI
Potassium: 5% of the RDI
Spaghetti squash also contains small amounts of thiamine, magnesium, folate, calcium, and iron.
Spaghetti squash is high in beta-carotene and vitamin C — two antioxidants that can curb free radical formation and reduce your risk of chronic diseases.
Spaghetti squash contains plenty of fiber, which can promote regularity and aid in treating digestive issues like diverticulitis, intestinal ulcers, hemorrhoids, and GERD.
Spaghetti squash is low in calories and high in fiber, making it a great addition to a weight loss diet.
Spaghetti squash is a versatile ingredient. You can bake, roast, or microwave it for use in various recipes.
Prepare spaghetti squash by roasting the squash, scraping out the strands, and adding your favorite toppings.
Information from https://www.healthline.com/nutrition/spaghetti-squash#bottom-line
BURRITO SPAGHETTI SQUASH BOATS
It's SUPER easy to make this recipe vegetarian. Simply sub out the beef for extra veggies! Bell peppers, spinach, and red onions would all be great additions.
Yields: 4 servings
Prep Time: 0 hours 15 mins
Total Time: 1 hour 10 mins
Ingredients:
For spaghetti squash
2 medium spaghetti squash, halved, seeds removed
1 tbsp. extra-virgin olive oil
Kosher salt
1/2 tsp. chili powder
1/2 tsp. cumin
For filling
1 tbsp. extra-virgin olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 tbsp. taco seasoning mix
Kosher salt
Freshly ground black pepper
1 (15-oz.) can black beans
1 1/2 c. chopped cherry tomatoes
1 c. corn, canned and drained or frozen
1 c. shredded Monterey jack
1/2 c. shredded cheddar
2 tbsp. freshly chopped cilantro (optional)
Directions
Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.
Recipe from: https://www.delish.com/cooking/recipe-ideas/a20913477/burrito-spaghetti-squash-boats-recipe/