Spaghetti Squash Taco Casserole Cups

Spaghetti squash, a member of the Cucurbitaceae family, is a winter squash that, when cooked, reveals long, noodle-like strands reminiscent of spaghetti. This distinctive texture makes it a perfect stand-in for pasta in a variety of dishes, from stir-fries to casseroles. One of the key benefits of spaghetti squash is its low-calorie count, making it an excellent choice for those looking to maintain or lose weight. A one-cup serving of cooked spaghetti squash contains only about 42 calories, along with 10 grams of carbohydrates and 2 grams of protein.

Discover a delicious twist on taco night with Spaghetti Squash Taco Casserole Cups! This healthy recipe uses spaghetti squash as a low-carb, nutritious alternative to pasta while delivering all the flavors of your favorite tacos. Packed with protein, fresh veggies, and customizable toppings, these individual casserole cups are perfect for family meals or entertaining. Enjoy the fun of interactive dining while nourishing your body with this vibrant dish. Try it today and impress your family and friends!

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Ingredients

1 medium spaghetti squash

1 tablespoon olive oil

1 pound ground turkey (or beef, if preferred)

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 packet taco seasoning (about 1 oz)

1 cup black beans, drained and rinsed

1 cup corn (canned or frozen)

1 cup shredded cheddar cheese (divided)

1/2 cup salsa

Fresh cilantro for garnish

Salt and pepper to taste

12 small corn tortillas

Instructions

Prepare the Spaghetti Squash:

- Preheat your oven to 400°F (200°C).

- Slice the spaghetti squash in half lengthwise and scoop out the seeds.

- Drizzle 1 tablespoon of olive oil over the flesh and season with salt and pepper.

- Place the squash cut-side down on a baking sheet and roast for 30-35 minutes, or until tender. Once cooked, let it cool slightly, then use a fork to scrape out the strands into a bowl.

Cook the Protein Filling:

- In a large skillet over medium heat, add the ground turkey, diced onion, and minced garlic. Sauté until the turkey is browned and the onion is translucent (about 5-7 minutes).

- Stir in the diced red bell pepper, taco seasoning, black beans, corn, and half of the salsa. Cook for another 5-7 minutes, stirring until everything is well combined and heated through.

Combine Squash and Filling:

- Add the spaghetti squash strands to the meat mixture and gently fold until everything is evenly distributed. If the mixture seems too dry, add in the remaining salsa and a splash of water if necessary. Adjust seasoning with salt and pepper to taste.

Build the Cups:

- Preheat your oven to 375°F (190°C).

- Lightly grease a muffin tin or individual ramekins.

- Take one corn tortilla and press it into the bottom of each muffin slot to create a cup. You may need to slightly warm them in the microwave for easier handling.

- Evenly distribute the spaghetti squash taco mixture into each tortilla cup, filling them generously.

Top and Bake:

- Sprinkle the remaining shredded cheddar cheese evenly over the tops of each cup.

- Bake in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and golden.

Serve:

- Once done, remove from the oven and let cool for a few minutes. Carefully lift each taco cup out of the muffin tin.

- Garnish with fresh cilantro before serving. Enjoy your delicious spaghetti squash taco casserole cups warm!

Prep Time, Total Time, Servings: 25 minutes | 1 hour | 12 servings