Spaghetti Squash Taco Casserole Cups

In recent years, the culinary world has seen a surge in the popularity of healthy alternatives to traditional comfort foods. One such dish that has captured the hearts and palates of health-conscious food enthusiasts is the Spaghetti Squash Taco Casserole Cups. This innovative recipe combines the beloved flavors of tacos with the nutritional benefits of spaghetti squash, creating a delightful and satisfying meal that is both wholesome and delicious. As more people seek to incorporate healthier options into their diets, this dish stands out for its versatility and appeal.

Discover the delicious and nutritious Spaghetti Squash Taco Casserole Cups, a healthy spin on classic tacos! This innovative recipe swaps traditional tortillas for spaghetti squash, creating a flavorful and satisfying meal perfect for any occasion. Packed with protein, fiber, and essential vitamins, these casserole cups are gluten-free and low-carb, making them a versatile option for health-conscious eaters. Learn how to prepare this delightful dish and enjoy a wholesome, guilt-free taco experience!

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Ingredients

1 medium spaghetti squash

1 lb ground turkey or beef

1 can (15 oz) black beans, rinsed and drained

1 cup corn, frozen or canned

1 cup diced tomatoes (fresh or canned, drained)

1 packet taco seasoning (or homemade)

1 cup shredded cheese (cheddar or Mexican blend)

1/2 cup diced onion

2 cloves garlic, minced

1 tablespoon olive oil

1/4 cup fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

Avocado slices and lime wedges (for serving)

Instructions

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast in the preheated oven for about 35-45 minutes, or until fork-tender.

Cook the Meat: In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add diced onions and minced garlic, sautéing until fragrant and translucent (about 3 minutes). Add ground turkey or beef, cooking until browned. Drain excess fat if necessary.

Season the Mixture: Once the meat is cooked, add black beans, corn, diced tomatoes, and taco seasoning. Stir well to combine and let simmer on low heat for about 5 minutes, allowing flavors to meld.

Combine Squash and Filling: Once the spaghetti squash is finished roasting, let it cool slightly before scraping its flesh with a fork to create spaghetti-like strands. In a mixing bowl, combine the spaghetti squash with the meat and bean mixture, mixing well to ensure even distribution.

Form the Casserole Cups: Using a muffin tin, spray with non-stick spray. Scoop about 1/2 cup of the spaghetti squash mixture into each muffin cup, pressing down gently to compact it. Top each cup with shredded cheese.

Bake: Place the muffin tin in the oven and bake for 15-20 minutes, or until the tops are golden and the cheese is bubbly.

Serve: Allow the casserole cups to cool for a few minutes before carefully removing them from the muffin tin. Garnish with fresh cilantro, serve with avocado slices, and lime wedges on the side.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 cups