I loved all the suggestions I got on my Easy Low Carb Mexican Casserole, and I have been on a bit of a Mexican binge lately. I’ve also been fascinated with all the different Spaghetti Squash boat recipes I see and share on the Zen Facebook Page – they tend to be well received.
I haven’t had a Spaghetti Squash in ages. When I tried to use them to sub as pasta, I just wasn’t impressed. Too much trouble for something that didn’t really have the texture or taste of pasta. But after reading some tips on preparing Spaghetti Squash, I thought I might give it another go. So when I saw some Spaghetti Squash in the grocery store, a little light bulb went off in my brain. “Why not combine the two?”
Hello Low Carb Mexican Spaghetti Squash Boats!
I was very happy with how my Low Carb Mexican Spaghetti Squash boats turned out! I hope you will like them, too.
Low Carb Mexican Spaghetti Squash Boats
- 1 spaghetti squash Cut in half
- 1 pound hamburger
- 1 tablespoon liquid Smoke® Optional
- 1 1/2 teaspoons Beef Base Optional
- 1 tablespoon minced garlic
- 1 tablespoon dried onion flaked
- 1 onion powder
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 cup Monterey jack cheese shredded
- 1/4 cup salsa fresh
- 3 tablespoons sour cream
Preheat oven to 425 degrees
Cut the Spaghetti Squash in half and remove the seeds and pulp from the middle of the squash.
A few minutes after the squash gets started, put your hamburger in a skillet to get it going.
This would be a great time to grate your cheese! (Pre-shredded cheese has more carbs from the stuff they add to keep it from sticking, and the freshly-grated does taste better anyway.)
Cook the squash about 35 minutes, until lightly browning and the squash strands easily separate from the outside of the squash with a fork. If you've timed it right, your hamburger should be getting brown about the time your squash is done. (Mine was in a little too long, because Martha Steward lied and said it would take an hour!)
Remove squash and reduce oven heat to about 325.
Use a fork to separate the stringy strands of your squash from the outer skin.
With the Hamburger skillet on medium heat, mix in those lovely Spaghetti squash strands and let them fry together for about 5 minutes to soak up the flavor of your spices.
Layer the hamburger mix and shredded cheese in the squash shells - mix first, then cheese, mix, cheese. You will have leftover hamburger mix!
Pop these back in the oven with the lower heat setting about another 10 minutes, letting the cheese get good and gooey.
I added about a tablespoon and a half of sour cream to each one and some fresh salsa on top.
I'd use ground beef at least 80% lean. When I made this recipe again using fattier ground beef, it was too greasy.
What do you think? If you try these, let me know how you like them!