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Fajita-Stuffed Spaghetti Squash
Fajita-Stuffed Spaghetti Squash
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Prep Time:
1 hour
Total Time:
1 hour
Satisfying dinner: Baked fajita spaghetti squash stuffed with beef, onions, peppers, and cheese. Topped with tomato and avocado for a fresh twist. Irresistible even for veggie skeptics!
Ingredients:
  • 1 medium spaghetti squash (2 to 2 1/2 lb)
  • 1 teaspoon vegetable or olive oil
  • 1/8 teaspoon ground black pepper
  • 1/2 lb extra-lean ground beef (at least 90% lean)
  • 1 medium serrano chile, seeded and finely chopped (about 2 teaspoons)
  • 1 teaspoon finely chopped garlic
  • 3/4 cup sliced red, yellow or orange bell pepper
  • 3/4 cup sliced onions
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2/3 cup water
  • 3/4 cup shredded Cheddar cheese (3 oz)
  • 1/2 cup chopped tomato
  • 1/2 cup diced avocado
Instructions:
  • Preheat the oven to 400°F and line a rimmed baking pan with foil.
  • Halve the squash, scoop out the seeds, brush the insides with oil, season with salt and pepper, then place cut-side down in a pan. Roast for 35-40 minutes until tender. Once cool, scoop out the flesh into a bowl, and set aside the squash shells on a lined pan.
  • Heat a 10-inch skillet over medium heat. Cook the beef with chile and garlic for 6 to 8 minutes, stirring occasionally, until the beef is cooked through. Remove and set aside. In the same skillet, add bell pepper and onions and cook for 5 to 6 minutes, stirring occasionally, until the onion begins to soften. Add the beef mixture, squash flesh, taco seasoning mix, and water to the skillet. Cook until everything is well blended and heated through, stirring frequently. Finally, stir in the cheese and spoon the mixture back into the squash shells.
  • Bake until the cheese is beautifully melted, then add the fresh slices of tomato and creamy avocado on top.

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