These easy veggie packed Burrito Spaghetti Squash Boats are fun and easy to make, full of fresh Mexican flavours and taste great with all your favourite toppings. I made these vegetarian but would taste great with taco-seasoned chicken, beef or veggie ground!
Preheat oven to 400 F. Cut squash in half, cover with 1 tablespoons oil and ½ teaspoon salt. Place cut side down on baking sheet. Roast for 40 minutes.
While spaghetti squash cooks, add ½ tablespoon of oil to a frying pan and sauté the black beans, corn, onion and pepper on medium/ low heat for about 5 minutes or until warmed. Add in the taco seasoning, lime juice and salt to taste, mix to combine and remove from heat.
When done, remove spaghetti squash from the oven and turn over. Using a fork, lightly pull the squash from the sides of the skin, keeping the skin intact. Add in the filling mixture to both squash and lightly mix with the spaghetti squash. Cover with ½ cup cheese and broil for 2-5 minutes or until cheese melts.
Serve with all your favourite toppings and enjoy!