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Black Bean Taco Stuffed Spaghetti Squash

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Black Bean Taco Stuffed Spaghetti Squash

« Back to Academy

Black Bean Taco Stuffed Spaghetti Squash

Yields 2 MetPro Servings
MetPro Tip: We understand that this recipe is higher in veggie carbs than usual but veggies are good for you, so eat those vegetables!

MetPro Serving Breakdown:

Meal Carbs = 3 (Basic: 45g carbs)
Veggie Carbs = 3 (Basic: 15g veggie carbs)
Protein = 2 (Basic: 30g protein)
Fat = .5 (Basic: 7.5g fat)


  • 1 medium spaghetti squash
  • 1/2 red onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, minced
  • 1 red bell pepper, chopped
  • 1 tomato, diced
  • 1/2 Tbsp ground cumin
  • 1/2 Tbsp oregano
  • 1/2 Tbsp chili powder
  • Salt and pepper to taste
  • 2 cups black beans, drained and rinsed
  • 1/2 cup freshly torn cilantro, plus more for garnish
  • Juice of 1 lime
  • 2 oz grated cheddar cheese


1.) Preheat oven to 450 degree. Cut squash in half lengthways. Place the squash in a rimmed baking dish and add 2 TBS of water. Bake until the squash is tender, 45-50 minutes. Let cool and spoon out the seeds and discard, then scrape the spaghetti squash with a fork, creating the “spaghetti.”
2.) In a large skillet, heat non-stick spray over medium-high. Add onion, garlic, jalapeno and red bell pepper. Sauté until soft. Stir in cumin, oregano, chili powder, and a good pinch of salt and pepper. Sauté 1 more minute. Stir in beans, tomato, half of cilantro and lime juice until well combined. Add the “spaghetti” from each squash to the vegetable mixture and stir to combine. Taste and season as desired.
3.) Set oven to broil. Stuff each squash half with the squash-vegetable mixture and top each with 1 oz of grated cheddar. Broil until cheese melts and gets brown and bubbly, 1-2 minutes. Sprinkle with remaining cilantro adnd serve.

Category: Recipes

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