Eating with Emily

vegetarian meals & the more than occasional treat

Spaghetti Squash Taco Bowl

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I had half of a spaghetti squash leftover from making spaghetti squash primavera, and was craving something spicy, so I made a spaghetti squash taco bowl!

Ingredients

Serves 4

  • 1/2 large spaghetti squash
  • 1 yellow or white onion, chopped
  • 2 fresh jalapenos, minced
  • 1 teaspoon olive oil
  • 1 bell pepper (color of your choice), chopped
  • 1 can fire roasted diced tomatoes, drained
  • 1 cup corn, drained
  • 1 can black beans, drained and rinsed
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin

Note: This is fairly spicy! If you need to tone down the heat, deseed the jalapenos. You can also add only half the curry powder, paprika, and cumin.

To serve

  • cilantro, diced
  • green onion, diced
  • greek yogurt (or sour cream)*
  • salsa
  • shredded sharp cheddar cheese*

You could also use: lime wedges, avocado, extra jalapenos… !

*Leave off to make vegan

Directions

Preheat oven to 375°F

  1. Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
  2. Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
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  3. In a large saucepan or pot, toss the jalapeno and onion in the olive oil. Cook over medium heat for about five minutes, until slightly softened.
  4. Add the bell pepper and continue to cook for another few minutes, until the bell pepper is slightly softened.
  5. Add the spaghetti squash, tomatoes, corn, beans, and spices. Stir until well combined.
  6. Cover the pot and simmer for ten minutes.
  7. Serve with lots of toppings. Make sure to stir your bowls up–the greek yogurt makes it nice and creamy!
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