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Tex-Mex cuisine, an alluring blend of traditional Mexican flavors and American culinary influences, has captured the hearts—and appetites—of food lovers worldwide. Its popularity stems from the vibrant flavors, colorful presentations, and the ability to cater to diverse dietary preferences. One of the most exciting aspects of Tex-Mex cooking is its adaptability, allowing for the integration of fresh, nutritious ingredients while maintaining the bold tastes that define the genre.

Tex-Mex Spaghetti Squash Taco Boats

Discover a healthier take on your favorite Tex-Mex flavors with these delightful Spaghetti Squash Taco Boats! Perfect for busy weeknights or casual gatherings, this recipe substitutes traditional taco shells with spaghetti squash for a low-carb alternative that doesn't skimp on taste. Packed with savory ground meat, black beans, corn, and topped with zesty ingredients, these taco boats are nutritious, customizable, and irresistibly delicious. Dive into the recipe and create a family favorite today!
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Ingredients
  

1 medium spaghetti squash

1 lb ground turkey or beef

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, canned, or frozen)

1 packet taco seasoning (about 1 oz)

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Mexican blend)

1 avocado, diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt and pepper, to taste

Optional toppings: sour cream, jalapeños, salsa

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 sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet. Roast in the oven for about 30-40 minutes, or until tender when pierced with a fork.

      Cook the Meat: While the squash is roasting, heat a large skillet over medium heat. Add the ground turkey or beef and cook until it's browned and cooked through, breaking it up into smaller pieces with a spatula.

        Add Ingredients: Once the meat is cooked, add the drained black beans, corn, diced tomatoes, and taco seasoning to the skillet. Stir well and let it simmer for about 5-7 minutes, allowing the flavors to meld together.

          Prep the Squash: After the spaghetti squash is done cooking, carefully remove it from the oven and let it cool for a few minutes. Using a fork, gently scrape the inside to create “noodles.”

            Assemble the Boats: Mix the spaghetti squash strands into the meat mixture, then taste and adjust seasoning if necessary. Spoon the filling into the roasted squash halves, packing it in generously.

              Cheese It Up: Sprinkle the shredded cheese evenly over the filled squash halves.

                Final Bake: Return the boats to the oven and bake for an additional 10-12 minutes, or until the cheese is fully melted and bubbly.

                  Garnish and Serve: Once out of the oven, top the taco boats with diced avocado, chopped cilantro, and a squeeze of lime juice. Add any other optional toppings as desired.

                    Enjoy: Serve warm and enjoy your Tex-Mex Spaghetti Squash Taco Boats!

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings