If you’re pondering what type of vegetables to include in your garden this year, consider squash. This versatile vegetable comes in many varieties with different tastes and colors that can range from dark blue/green to white.
This taco bake recipe uses spaghetti squash as its star ingredient. Spaghetti squash received its name thanks to its flesh which separates into strands resembling cooked spaghetti.
- 1 spaghetti squash
- ¾ cup chopped bell pepper
- ½ cup chopped onion
- 1 lb. lean ground beef
- 4 tsp. taco seasoning mix
- ½ cup frozen corn, thawed
- 1-2 cups shredded Mexican cheese
- 1 cup salsa
- ½ cup sour cream
- Optional: 1 can drained and rinsed black beans, green chilies, olives, or jalapenos
- Microwave spaghetti squash for five minutes to soften slightly then let sit to cool.
- Once cool, cut squash in half length-wise.
- Spray cookie sheet with non-stick spray and add a bit of water.
- Place the squash halves cut-side down onto the cookie sheet then bake for approximately 40 minutes at 400°F.
- Meanwhile, brown the meat, adding ½ the amount of taco seasoning. Drain.
- Cook the peppers and onions until soft. Then mix in with your browned meat in a large bowl and let cool.
- Mix corn, half the cheese, salsa, sour cream, and the rest of the taco seasoning into the bowl with your meat and veggies mix. Set aside until squash is done.
- Once squash is cool enough, take a fork and scrape the squash into a colander or clean dish towel. This will create strands of the squash which look like spaghetti.
- Squeeze as much of the moisture out of the squash as you can then add to mixture and stir.
- Transfer mix into 9x13 in. pan (lightly sprayed with non-stick spray). Sprinkle with remaining cheese.
- Bake until hot and bubbly, about 20-30 min.
This dish is best served as a casserole or as a dip with some tortilla chips! Looking to make this dish healthier? Swap out the sour cream for Greek yoghurt, and use ground turkey in place of beef.