Made with Mazola® Corn Oil*, this Roasted Spaghetti Squash is stuffed with taco-seasoned ground chicken, black beans, poblano peppers, onions, and melted cheese. An easy and delicious weeknight meal perfect for the whole family!
This post is sponsored by Mazola® Corn Oil. All opinions expressed here are my own.
I’m always looking for easy and tasty new ways to add more veggies to my meals, and this Taco Stuffed Spaghetti Squash recipe is everything I’ve ever wanted!
This tex-mex inspired recipe has got all my favorite taco seasonings and ingredients jam packed in a spaghetti squash cup.
Because it’s made with veggies instead of a tortilla, it’s perfect for meal prep since the leftovers reheat well throughout the week!
February is Heart Health Month, so when my friends over at Mazola® reached out wanting to collaborate on a recipe to bring awareness to heart disease, I knew this dish would be perfect.
Made with tons of delicious ingredients like black beans, onions, peppers, spaghetti squash, lean ground chicken, and heart-healthy** Mazola® Corn Oil, this recipe checks off all the boxes. It’s low in saturated fat and sodium, and full of veggies, fiber, and lean protein.
AND it tastes really good!
Heart disease affects so many people, but one of the best ways we can help combat that is through eating a heart healthy diet as often as possible.
Heart healthy meals don’t have to be bland and boring and this recipe is proof!
How to make stuffed spaghetti squash
Let’s get to the nitty gritty.
The first step to making stuffed spaghetti squash is roasting the squash in the oven until nice and tender. To help deepen the roasted flavor, drizzle a little Mazola® Corn Oil on each squash half and then season it with some salt and pepper.
Roast it in the oven cut side up until the inside is tender, about 40-45 minutes.
Once the squash has cooled enough to touch it, scrape out the inside of each half with a fork to create the “noodles.”
The noodles will then get tossed together with the rest of the filling mixture made from lean ground chicken, onions, poblanos, garlic, taco seasonings, tomato paste, a little water, black beans, and a little Mazola® Corn Oil.
Last but not least, place the meat and squash mixture into each of the squash halves and top them with a little shredded cheese.
Bake in the oven or broil until the cheese has fully melted and dinner is ready!
I topped mine with a little cilantro, red onions, and sour cream, but you could use any of your favorite taco toppings like hot sauce, pico de gallo, or guacamole.
Tips and substitutions
- To make this dish extra low carb, omit the black beans and add in some more veggies like broccoli florets, peas, or mushrooms!
- Can’t find Oaxaca cheese? You can use any melty cheese instead. Mozzarella and Monterey Jack are great options.
- Buy low sodium beans if possible. I always try to buy low sodium so I can more easily control the amount of salt in a dish.
To store any leftovers, I recommend removing all the filling and transferring it to an airtight storage container. It will stay fresh in the fridge for up to 4 or 5 days.
*Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on product label or at Mazola.com for fat and saturated fat content.
**See www.mazola.com for information about the relationship between corn oil and heart disease.