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In the world of culinary creativity, the Tex-Mex Spaghetti Squash Taco Boats stand out as a delightful fusion of traditional taco flavors and a health-conscious twist. This dish presents a satisfying alternative to conventional tacos, allowing you to indulge in your favorite Mexican-inspired flavors without the heaviness of traditional tortillas. With a base of roasted spaghetti squash, these taco boats are not only visually appealing but also packed with nutrients, making them a perfect choice for anyone seeking a healthier lifestyle.

Tex-Mex Spaghetti Squash Taco Boats

Discover a delicious blend of taste and nutrition with Tex-Mex Spaghetti Squash Taco Boats. These healthy alternatives to traditional tacos feature roasted spaghetti squash filled with a savory mix of black beans, corn, tomatoes, and spices. Packed with fiber, vitamins, and flavor, they deliver a satisfying crunch while keeping calories low. Perfect for a vibrant dinner or a meal prep option, enjoy classic Tex-Mex flavors without guilt! Try this tasty and visually appealing dish today!
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup black beans, drained and rinsed

1 cup corn (frozen or canned)

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Mexican blend)

1 ripe avocado, diced

1/4 cup fresh cilantro, chopped

Salt and freshly cracked black pepper, to taste

1 lime, cut into wedges for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.

    Prepare the Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds. Drizzle the insides with olive oil and generously season with salt and pepper. Place the squash halves cut-side down on a parchment-lined baking sheet. Roast in the preheated oven for 30-40 minutes, or until the flesh is tender when pierced with a fork.

      Make the Filling: While the spaghetti squash is roasting, combine the black beans, corn, diced tomatoes, ground cumin, chili powder, garlic powder, onion powder, and half of the shredded cheese in a large mixing bowl. Stir everything together until well mixed, and season with salt and pepper to taste.

        Assemble the Boats: After roasting, remove the squash from the oven and allow it to cool for a few minutes. Use a fork to scrape the flesh of the squash, creating spaghetti-like strands.

          Combine: Gently fold the shredded spaghetti squash into the filling mixture, mixing until all ingredients are well incorporated.

            Stuff the Boats: Spoon the filling mixture evenly into each halved spaghetti squash, packing it well. Top each filled squash with the remaining shredded cheese.

              Bake Again: Place the stuffed squash back into the oven and bake for an additional 10-15 minutes, or until the cheese has melted and is bubbly.

                Garnish and Serve: Once finished baking, take the taco boats out of the oven and generously sprinkle with diced avocado and freshly chopped cilantro. Serve with lime wedges for squeezing over the top for added brightness.

                  Prep Time, Total Time, Servings: 15 mins | 50 mins | Serves 4

                    - Presentation Tips: For an appealing presentation, serve each taco boat on individual plates, garnished with extra cilantro and lime wedges to enhance the colors and flavors of the dish.