Low Carb Mexican Spaghetti Squash Boats

I loved all the suggestions I got on my Easy Low Carb Mexican Casserole, and I have been on a bit of a Mexican binge lately. I’ve also been fascinated with all the different Spaghetti Squash boat recipes I see and share on the Zen Facebook Page – they tend to be well received.

I haven’t had a Spaghetti Squash in ages. When I tried to use them to sub as pasta, I just wasn’t impressed. Too much trouble for something that didn’t really have the texture or taste of pasta. But after reading some tips on preparing Spaghetti Squash, I thought I might give it another go. So when I saw some Spaghetti Squash in the grocery store, a little light bulb went off in my brain. “Why not combine the two?”

Hello Low Carb Mexican Spaghetti Squash Boats!

I was very happy with how my Low Carb Mexican Spaghetti Squash boats turned out! I hope you will like them, too.

Low Carb Mexican Spaghetti Squash Boats

A very filling Low Carb Mexican Spaghetti Squash Boat with a flavor reminiscent of Taco Salad.

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Prep Time: 25 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 15 minutes mins

Course: Main

Cuisine: Mexican

Keyword: Pasta Replacement, Squash Boat

Servings: 3

Calories: 686kcal

Author: Dixie Vogel

Ingredients

• 1 spaghetti squash (Cut in half)
• 1 pound hamburger
• 1 tablespoon liquid Smoke® (Optional)
• 1 1/2 teaspoons Beef Base (Optional)
• 1 tablespoon minced garlic
• 1 tablespoon dried onion (flaked)
• 1 onion powder
• 1 1/2 tablespoons chili powder
• 1 teaspoon cumin
• 1 cup Monterey jack cheese (shredded)
• 1/4 cup salsa (fresh)
• 3 tablespoons sour cream

Instructions

• Preheat oven to 425 degrees
• Cut the Spaghetti Squash in half and remove the seeds and pulp from the middle of the squash.
  
  
• Place squash cut-side down on a cookie sheet covered in parchment paper or a silicone bake mat (for easier clean-up).
  
  
• A few minutes after the squash gets started, put your hamburger in a skillet to get it going.
• Add liquid smoke and beef base to hamburger if using.
• This would be a great time to grate your cheese! (Pre-shredded cheese has more carbs from the stuff they add to keep it from sticking, and the freshly-grated does taste better anyway.)
• Add minced garlic, the dried onion, the onion powder, your chili powder and cumin to cook with the hamburger.
• Cook the squash about 35 minutes, until lightly browning and the squash strands easily separate from the outside of the squash with a fork. If you've timed it right, your hamburger should be getting brown about the time your squash is done. (Mine was in a little too long, because Martha Steward lied and said it would take an hour!)
• Remove squash and reduce oven heat to about 325.
• Use a fork to separate the stringy strands of your squash from the outer skin.
  
  
• With the Hamburger skillet on medium heat, mix in those lovely Spaghetti squash strands and let them fry together for about 5 minutes to soak up the flavor of your spices.
  
  
• Layer the hamburger mix and shredded cheese in the squash shells - mix first, then cheese, mix, cheese. You will have leftover hamburger mix!
  
  
• Pop these back in the oven with the lower heat setting about another 10 minutes, letting the cheese get good and gooey.
• I added about a tablespoon and a half of sour cream to each one and some fresh salsa on top.
  
  

Recipe Notes

I'd use ground beef at least 80% lean. When I made this recipe again using fattier ground beef, it was too greasy.

Nutrition Facts

Low Carb Mexican Spaghetti Squash Boats

Amount Per Serving (1 g)

Calories 686 Calories from Fat 504

% Daily Value*

Fat 56g86%

Saturated Fat 26g130%

Cholesterol 8mg3%

Sodium 470mg20%

Carbohydrates 10g3%

Fiber 2g8%

Protein 36g72%

Net Carbs 8

* Percent Daily Values are based on a 2000 calorie diet.

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What do you think? If you try these, let me know how you like them!