Fiesta Beef with Spaghetti Squash
As the crisp air of fall begins to settle in, our dinner tables start to reflect the warmth and comfort of the season. One versatile favorite that transitions beautifully into autumn meals is spaghetti squash. With its mild flavor and tender, noodle-like strands, it serves as a perfect base for hearty, easy-to-prepare meals like this one with a take on a taco filling. Don’t be shy to substitute the beef for another savory meat or veg topping—whether it’s a classic marinara with ground beef, spicy sausage, or even tender shredded chicken—for a cozy, satisfying dish that brings the essence of fall to your plate without much fuss. Fiesta Beef with Spaghetti Squash is what’s for dinner tonight! This hearty, healthy dish is so easy to prepare.
Spaghetti Squash is magic!
Spaghetti Squash is not only gluten free but is nutrient-dense, meaning it is low calorie, high fiber and loaded with Vitamin C, B6, and niacin. It makes a great substitution for pasta, rice or potatoes. The fun part of cooking spaghetti squash is watching the magic happen by cooking a squash that turns into a veggie spaghetti! Make sure you get the littles help with this!
How to cook spaghetti squash
- The hardest part is cutting the ends off and cutting it in half. This squash is HARD and round-and it’s unstable on your cutting board. You need a good, sharp knife that’s at least 8-inches and a stable cutting board that won’t slip
- Using a large spoon, scoop out the seeds and stringy stuff
- MICROWAVE COOKING (the fastest way)
- Place the spaghetti halves, cut side down, in an 11 X 17-inch microwave-safe baking dish
- Pour 1/2 cup water into the dish
- Cover tightly with plastic wrap
- Microwave on high until the squash is tender, about 10 minutes depending on the size of the squash
- OVEN ROASTING
- Rub olive oil on the inside of the halves, sprinkle with salt and pepper
- Place the spaghetti halves, cut side down on a baking sheet lined with parchment paper
- Roast in a 400 degree oven for 40 minutes
- Pull from the oven, turn halves over and let cool
Key Ingredients
- Spaghetti Squash. It’s in season from September through February and stores well without refrigeration
- Ground Beef
- Yellow Onion
- Canned diced chilies or fresh jalapenos
- Tomato Paste. Look for the tube of tomato paste in the same section as the canned tomatoes are. Best invention ever! When you only need 1 or 2 tablespoons, not a whole 4-ounce can! Store in the refrigerator
- Black Beans
- Fresh cilantro
- Colby Jack Cheese
- Avocado
Storing and Freezing
- Store the cooked spaghetti squash and beef mixture in separate containers in the fridge up to 3 days
- Freeze the spaghetti squash and beef mixture in separate containers in the freezer, labeled and dated. Use within 3 months. Thaw out in the fridge the day before then reheat in the microwave or stove top
Variations
- Make an Italian dish by using Marinara and Italian sausage, sprinkle a bit of Parmesan cheese on top
- Make it all vegetarian by stir frying your favorite vegetables adding them on top of the spaghetti squash, topping it with your favorite cheese
