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In the world of culinary creativity, the Spaghetti Squash Taco Casserole Cups stand out as a delightful fusion of flavors and textures. This dish offers a fresh take on traditional tacos, transforming them into individual cups that are not only visually appealing but also packed with nutrition. By substituting spaghetti squash for conventional taco shells, this recipe provides a low-carb and gluten-free alternative that caters to a variety of dietary preferences. Whether you’re a busy parent looking to whip up a family-friendly meal, a meal prep enthusiast in search of healthy options, or simply someone eager to expand your recipe repertoire, these casserole cups are sure to impress.

Spaghetti Squash Taco Casserole Cups

Discover a delicious and healthy twist on tacos with Spaghetti Squash Taco Casserole Cups! This recipe transforms traditional tacos into nutritious, low-carb, and gluten-free individual cups using spaghetti squash. Packed with flavor and easy to prepare, these casserole cups are perfect for busy families or meal prep enthusiasts. With wholesome ingredients like ground turkey, black beans, and fresh veggies, they're a satisfying option for everyone. Elevate your meals with this delightful dish!
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Ingredients
  

1 medium spaghetti squash

1 lb ground turkey or beef (or a plant-based substitute)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 packet taco seasoning (or homemade taco spice blend)

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar, Mexican blend, or dairy-free cheese)

½ cup sliced green onions

½ cup chopped cilantro (optional)

Salt and pepper to taste

Olive oil spray

Instructions
 

Preheat the oven to 400°F (200°C).

    Prepare the spaghetti squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Spray a baking sheet with olive oil spray and place the squash cut-side down on the sheet. Roast in the oven for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork.

      Cook the meat: In a large skillet over medium heat, add the ground turkey or beef. Cook until browned and fully cooked, breaking it apart with a spatula. Drain excess fat if necessary.

        Add seasonings and vegetables: Stir in the taco seasoning, black beans, corn, diced tomatoes, and salt and pepper. Cook for another 5-7 minutes until heated through.

          Shred the spaghetti squash: Once the squash is done cooking, remove it from the oven and let it cool for a few minutes. Using a fork, shred the flesh into spaghetti strands.

            Combine squash and filling: In a large mixing bowl, combine the shredded spaghetti squash with the meat and vegetable mixture. Stir in half of the shredded cheese, green onions, and cilantro (if using).

              Assemble the cups: Lightly grease the muffin tin with olive oil. Divide the mixture equally among the muffin cups, pressing down gently to form cups. Top with the remaining shredded cheese.

                Bake: Place the muffin tin in the oven and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

                  Serve: Allow to cool for a few minutes before serving. Garnish with additional green onions, cilantro, or even avocado slices if desired.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cups