Ingredients
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2 medium spaghetti squash (about 3 lbs each)
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3 tbsp olive oil, divided
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1 medium onion, chopped
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1 lb 93% lean ground beef
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1 (10 oz) can mild enchilada sauce
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1 cup finely shredded shredded Mexican-style cheese blend, divided
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Salsa, chopped cilantro, and sour cream, to garnish
Steps
1
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment. With a very sharp chef’s knife, cut each squash in half lengthwise. With a spoon, scrape out and discard seeds.
2
Brush the cut-sides of squash with 2 tbsp oil and season with salt and pepper. Place cut-sides down on prepared pan. Roast 45 min.–1 hour, until tender. Let cool 10 min.
3
Meanwhile, in a 12-inch skillet, heat remaining 1 tbsp oil on medium-high. Add the onion and ground beef and season with salt and pepper. Cook 6–8 min., until browned and cooked through, breaking up meat with a spatula as needed and stirring frequently. Stir in enchilada sauce and cook 2 min., until warmed through.
4
With a fork, scrape squash from peel to separate strands, making sure to keep the spaghetti squash shells intact. Divide beef mixture among squash halves and top with the cheese. Return pan to oven and bake 5–7 min., until cheese melts. Garnish with the salsa, cilantro, and sour cream.
Tips
To make the spaghetti squash easier to cut, prick it a few times with a fork. Microwave 4–5 min., until soft enough to cut easily. Note that the roast time might be slightly shorter, so start checking your squash earlier.
