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Tex-Mex cuisine, a vibrant fusion of Mexican and American culinary traditions, is beloved for its bold flavors and comforting dishes. Whether it's the zesty kick of a taco or the rich warmth of a layered enchilada, Tex-Mex has carved out a special place in the hearts of food enthusiasts worldwide. However, as we become more health-conscious, finding alternatives that maintain the essence of our favorite dishes while aligning with our nutritional goals can be a challenge.

Tex-Mex Spaghetti Squash Taco Boats

Discover a healthy twist on traditional tacos with Tex-Mex Spaghetti Squash Taco Boats! This recipe replaces high-carb taco shells with spaghetti squash, creating a flavorful and nutritious base. Packed with protein, fiber, and vibrant Tex-Mex spices, these taco boats are perfect for family dinners or meal prep. Enjoy the satisfying textures of crunchy veggies, creamy avocado, and melted cheese while staying aligned with your health goals. Get ready to indulge guilt-free!
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Ingredients
  

1 medium spaghetti squash

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and freshly cracked black pepper, to taste

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh, with juices)

1 cup shredded cheddar cheese or a dairy-free alternative

1 avocado, diced

1/4 cup fresh cilantro, chopped

Lime wedges, for serving

Sour cream or Greek yogurt, for topping (optional)

Instructions
 

Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard them. Drizzle a tablespoon of olive oil into the cavities and season with salt and freshly cracked black pepper.

    Roast the Squash: Place the squash halves, cut-side down, on a parchment-lined baking sheet. Roast in the preheated oven for 40-45 minutes, or until the skin is tender and can be easily pierced with a fork. Once finished, let the squash cool for a few minutes before using a fork to scrape the flesh into spaghetti-like strands.

      Mix the Filling: In a large mixing bowl, combine the rinsed black beans, corn, and diced tomatoes. Sprinkle in the chili powder, cumin, garlic powder, onion powder, and smoked paprika. Add salt and freshly cracked black pepper to taste. Stir the mixture until all ingredients are evenly combined.

        Combine Everything: Gently fold the scraped spaghetti squash strands into the bean and vegetable mixture, ensuring everything is well incorporated.

          Fill the Boats: Flip the spaghetti squash halves over so the cut-side is facing up. Spoon the filling mixture evenly into each half, packing it gently. Sprinkle the shredded cheese on top of each filled squash boat.

            Bake Again: Place the filled taco boats back into the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly, creating a deliciously cheesy topping.

              Serve: Once out of the oven, let the boats cool for a few moments. Top with diced avocado, fresh cilantro, and a generous squeeze of lime juice for a burst of freshness. Serve with sour cream or Greek yogurt on the side if desired.

                Prep Time, Total Time, Servings: 15 mins | 1 hr | 4 servings

                  - Presentation Tips: Serve the taco boats on a colorful platter, garnished with additional lime wedges and a sprinkle of cilantro for a vibrant touch.