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.
- 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
- Preheat oven to 425 degrees
- Cut the Spaghetti Squash in half and remove the seeds and pulp from the middle of the squash.
- A few minutes after the squash gets started, put your hamburger in a skillet to get it going.
- 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.)
- 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.
What do you think? If you try these, let me know how you like them!