Recipe: Spaghetti Squash Taco Pie (2024)

• Cooking spray or oil

• 2

  medium spaghetti squash (about 5 pounds total)

• 3 tablespoons

  vegetable or olive oil, divided

• 2 teaspoons

  ground cumin, divided

• 1

  medium yellow onion, finely chopped

• 1 pound

  ground beef

• 1

  medium red bell pepper, diced

• 2 cloves

  garlic, minced

• tablespoon

  chili powder

• 1 teaspoon

  kosher salt, plus more as needed

• 1 teaspoon

  paprika

• 1/2 teaspoon

  ground coriander

• 1/4 teaspoon

  cayenne pepper (optional)

• 1/2 cup

  water

• 2 cups

  grated sharp cheddar cheese

Optional toppings:

• Sliced scallions, pico de gallo, sour cream, fresh cilantro, hot sauce

1. Arrange a rack in the middle the oven and heat to 400°F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray or oil; set aside.

2. Cut each squash in half lengthwise and scoop out the seeds. Mix 1 tablespoon of the oil with 1/2 teaspoon of the cumin in a small bowl, then brush the cut sides of the squashes with the spiced oil, using it all. Season the squash generously with salt. Lay the squash cut-side down in a single layer on the baking sheet.

3. Roast until soft when poked with a fork, 45 to 60 minutes. (Alternatively, cook the squash in the microwave.) While the squash is roasting, cook the filling.

4. Heat the remaining 2 tablespoons of oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until just cooked through, about 5 minutes. If there is a lot of grease in the pan at this point, drain the mixture through a fine-mesh strainer and return the drained beef back to the pan over medium heat.

5. Add the red bell pepper, garlic, chili powder, remaining 1 1/2 teaspoons cumin, 1 teaspoon salt, paprika, coriander, and cayenne if using and stir to coat the beef. Add the water, stir to combine, and simmer until the flavors meld, about 3 minutes. Remove the pan from the heat. Taste and season with more salt as needed.

6. When the squash is ready, place the baking sheet on a wire rack. Flip the squash halves over with tongs, then use a fork to shred the inside of each squash half, leaving about 1/2 inch of unshredded squash left in the shell. Divide the ground beef mixture among the squash shells and spread into an even layer. Sprinkle evenly with the cheese.

7. Bake uncovered until the beef mixture is heated through and the cheese is melted, 15 to 20 minutes more. Serve with the toppings.