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Fajita-Stuffed Spaghetti Squash

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  • Prep 60 min
  • Total 60 min
  • Servings 4
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When you need a seriously satisfying dinner—something rich, meaty and cheesy—but don’t want to be weighed down, turn to this recipe. Baking your fajita fixings in a spaghetti squash allows the flavors to shine through, so you’ll be enjoying the beef, onions, peppers and seasonings that make this classic dish. After baking, top your stuffed squash with chopped tomato and avocado, just like you would your fajitas. The combination of hearty fajita fillings and fresh toppings makes this meal so appealing that even veggie skeptics will clean their plates!
By Betty Crocker Kitchens
Updated Nov 5, 2018
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Ingredients

  • 1 medium spaghetti squash (2 to 2 1/2 lb)
  • 1 teaspoon vegetable or olive oil
  • 1/4 teaspoon salt
  • 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 package (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
Make With
Old El Paso

Steps

  • 1
    Heat oven to 400°F. Line rimmed baking pan with foil.
  • 2
    Cut squash in half lengthwise; remove seeds, and brush insides with oil and season with salt and pepper. Place cut sides down in pan. Roast 35 to 40 minutes or until squash is tender. When squash is cool enough to handle, scoop flesh into bowl, and reserve squash shells on lined pan.
  • 3
    Meanwhile, heat 10-inch skillet over medium heat. Cook beef with chile and garlic 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; remove and reserve. Heat same skillet over medium heat, and add bell pepper and onions; cook 5 to 6 minutes, stirring occasionally, until onion is just starting to soften. Add beef mixture, squash flesh, taco seasoning mix and water to skillet. Cook until well blended and heated through, stirring frequently. Stir in cheese; spoon mixture back into squash shells.
  • 4
    Bake 5 to 6 minutes or until cheese is melted. Top with tomato and avocado.

Tips from the Betty Crocker Kitchens

  • tip 1
    Want more toppings? Top with light sour cream, fresh cilantro and sliced jalapeños.
  • tip 2
    To dice avocado, cut in half and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again.

Nutrition

320 Calories, 16g Total Fat, 18g Protein, 24g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
320
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
800mg
33%
Potassium
620mg
18%
Total Carbohydrate
24g
8%
Dietary Fiber
6g
24%
Sugars
8g
Protein
18g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
40%
40%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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