Taco-Topped Spaghetti Squash Bowls
Cuisine: Vegetarian
Serves: 4
I've been on a spaghetti squash jag this fall, and I'm having quite a bit of fun dreaming up fun toppings. This topping takes just minutes to prepare, and I think your kids will love it since tacos are always a big hit with families.
  • Two 1½ to 1¾ pound spaghetti squash
  • 2 tablespoons extra virgin olive oil, divided
  • ½ teaspoon kosher salt
  • Black pepper
  • 1 large red bell pepper, cut into ½-inch dice
  • 1 small onion, finely diced
  • 1 cup black beans, drained and rinsed
  • ½ cup fresh cilantro, roughly chopped
  • 3 tablespoons all-natural barbecue sauce
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • Optional toppings: ½ cup shredded reduced-fat Cheddar cheese, 1 avocado, peeled, seeded and diced, fresh cilantro, plain Greek yogurt
  1. Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and lightly coat with nonstick cooking spray.
  2. Carefully trim off the squash stems. Cut squash in half lengthwise, and use a spoon to remove the seeds.
  3. Brush the insides of the hollowed out squash with 1 tablespoon of the olive oil, salt, and pepper. Place, hollowed side down, on the prepared baking sheet. Place in the oven and bake until tender, 35 to 40 minutes.
  4. While the squash is in the oven, heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the bell pepper and onion and cook, stirring frequently, until tender and caramelized, 7 to 10 minutes. Adjust the heat as you go; you don't want the onion to burn.
  5. Stir in the beans, cilantro, barbecue sauce, cumin, and chili powder, and stir to combine. Heat for about 1 minute. Set aside.
  6. Remove the cooked squash from oven and allow to cool about 10 minutes. Shred the cooked squash into spaghetti-like strands. Top each bowl with the bean mixture and optional toppings as desired.
Bonus Nutrients: 40% vitamin A, 110% vitamin C, 30% calcium
It's not easy to cut squash in half, so take your time. To soften the squash first, poke a few holes into the squash, place on a microwave-safe plate, and heat in the microwave about 3 minutes.
Nutrition Information
Serving size: 1 "bowl" with ½ cup bean mixture Calories: 340 Fat: 17g Saturated fat: 3.5g Carbohydrates: 45g Sodium: 570mg Fiber: 11g Protein: 10g
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2015/11/21/how-to-roast-spaghetti-squash-taco-topped-spaghetti-squash-bowls/