Taco Stuffed Spaghetti Squash, version 2.0

I made a similar recipe posted much earlier in my feed but here’s tonight’s version. It’s not measured perfectly but that’s the beauty of cooking – flavour how you like! I used half of the bean mixture to make “taco pizza” for my kids and the rest for our squashes. .
1 spaghetti squash 
1 tbsp extra virgin olive oil
Salt and pepper 
1 can black beans, rinsed and drained 
1/4-1/3 cup canned crushed tomatoes 
2 tbsp avocado oil to sauté, divided 
Taco seasoning (as much as you’d like)
Large handful baby spinach 
1/2 cup canned corn 
Grated mozzarella or cheddar cheese
1/3 cup salsa (or more to taste)
For extra spice, I used some store bought pickled jalapeños, you can also use hot sauce 
Tzatziki greek yogurt or sour cream .
Preheat oven to 400°F. 
Cut squash in half and remove seeds. Brush with olive oil, salt and pepper. 
Bake skin side up for about 1 hour. .
In the meantime, mash black beans (not completely – I like when some are mashed and some are still whole or close to whole). Heat 1 tbsp avocado oil over medium-high heat and add beans. Mix in tomatoes well. Then add seasoning. Cook for about 5 minutes. Remove from heat. Set half of this mixture aside and freeze for later or do what I did and use it to make taco pizzas for your kids. .
Once squash is removed from oven and cool enough to handle, use a fork to pull out spaghetti strands. Mix with remaining bean mixture. Set aside. .
Add remaining oil to pan and sauté spinach until wilted. Add in spaghetti squash and beans. Mix well. Next add salsa, cheese, corn and pickled jalapeños. .
Remove from heat. Return to squash shells. Serve topped with tzaziki Greek yogurt, chopped parsley and salsa

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