Spaghetti Squash Burrito Boat

Serving Size: 2

What you will need:

Spaghetti squash
Ground beef (can be substituted with beans)
Corn
Mexican-style shredded cheese blend

Creole seasoning
Cumin
Kosher salt
Pepper
Oregano
Irish garlic herb butter

Cut & Season Squash

Preheat the oven to 400ºF
Cut the squash in half. This may be more difficult than you think! Be careful, and use a lot of force.
With a good amount of force, use a spoon to remove the seeds from each squash.
Drizzle with olive oil and sprinkle creole seasoning (or a mixture of salt, pepper, and cumin) on top.

Flip

Flip the squashes over and use a fork to poke holes in a line down the center of each.
Place face down on an aluminum foil lined baking sheet.
Place into the oven and set a timer for 35 minutes.

Onions

Heat up olive oil in a skillet on medium-high heat.
Chop up 1/2 of a white onion and add to the skillet.
Once the onions become soft, add 2-3 cloves of chopped garlic and stir until fragrant.

Ground beef

Add in 1lb of groud beef. Separate with a wooden spoon.
Either add a taco seasoning packet, or season to taste with creole seasoning, cumin, pepper, garlic powder, onion powder, kosher salt, and oregano (I chose to season it myself instead of using a taco seasoning packet).
Stir regularly until the ground beef is dark brown and loses its pink.
Reduce to a simmer.

Mix ingredients

Add corn, ground beef, and any other burrito toppings to a medium to large mixing bowl.
The spaghetti squash should be about ready or close to it by now. Once it's done, remove the squash from the oven.
Fork out the insides and add to the mixing bowl.
Add your desired amount of shredded Mexican cheese blend and a generous amount of butter (I use pure Irish garlic butter).
Mix!
Try a bite, and add additional seasonings if necessary. Adding a sprinkle of salt at this step will help enhance the flavors.

Add ingredients back into the squash

Scoop ingredients back into each side of the squash.
(Optional) Layer with a generous amount of cheese.
Add back into the oven for 5 minutes.

Finalize

Remove squash halves from the oven!
Make sure they look as desired. If you have any cold toppings you would like to include, add them here.

Enjoy!

Eat it while it's hot! If this is a meal for 1, don't worry. I personally find that spaghetti squash makes amazing leftovers. It can last up to 5-7 days in the fridge, but I would suggest eating it sooner rather than later for ideal freshness.

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