Disclaimer: I’m not gonna call this a spaghetti dish, because we all know spaghetti squash does NOT taste like spaghetti. Let’s get that out of the way immediately.
That said, roasted spaghetti squash – when appreciated for itself and not as a sub for something else! – is a great base for a cozy Southwest-inspired dish.
For this easy dish, packed with big flavor, start by roasting your spaghetti squash. You’ll need half a squash per person. But seriously, if you’re starving, nobody ever gorged themselves on squash, so knock yourself out.
(Ok, focus; back to the) METHOD:
Cut spaghetti squashes in half, lengthwise, and brush/spray cut side with olive or avocado oil. Place cut side down on a baking sheet, and roast in the oven at 400 degrees until tender, typically about 30-40 minutes, depending on the size of your squash. Test with a fork, and adjust baking time accordingly.
For the filling, you’ll need:
1 lb ground turkey or ground beef, browned and crumbled
1 can black beans, rinsed and drained, and heated through
Chili seasoning to taste – I use a generous 2 Tbsp (click to get the recipe for my super-easy and delicious homemade chili seasoning!)
Combine filling ingredients, and set aside.
For toppings:
2-3 avocados, diced, and doused with lime juice
Sour cream (You can sub plain Greek yogurt, if you like that better!)
Shredded cheese – cojita, cheddar, pepper jack…whatever makes you happy
Diced tomatoes, or halved cherry tomatoes, or store-bought pico de gallo
Diced red onions
Chopped cilantro
To Plate:
Place a roasted spaghetti squash half on a plate, and top with meat, beans, cheese, vegetables, and sour cream, and serve.
*Kids love to build their own boats. Put all the toppings on a large baking sheet to contain spills, and let them have at it. If the texture of the squash is really off putting to one our your people, you can, of course, sub in a salad greens base, or even tortilla chips.
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