Burrito Spaghetti Squash Boats

Ingredients

• 2 Spaghetti Squash (medium to small)
• 3 tsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 2 Tbsp olive oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 lb ground beef
• 3 Tbsp taco seasoning mix
• salt and freshly-ground black pepper
• 1 can black beans (15 oz), drained
• 1 cup cherry tomatoes, chopped
• 1 cup whole-kernel corn
• 1 cup shredded Monterrey Jack cheese
• 1/2 cup shredded cheddar cheese
• 2 Tbsp freshly chopped cilantro (optional)

Instructions

1. 1
   Preheat oven to 400 degrees. Trim off ends of the spaghetti squash and cut in half lengthwise. Scoop out and discard sheets. Drizzle cut side of squash with 1 Tbsp oil and season with salt, chili powder, and cumin. Place on a baking sheet. Roast until tender, 30-35 minutes. Squash is ready when a fork can pull strands from the center. Using a fork, fluff some strands from the center of each squash half.
2. 2
   While squash is cooking, make the filling. In a large skillet over medium heat, heat 2 Tbsp olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until the beef is no longer pink, about 6 minutes. Drain off fat. Stir in taco seasoning, then season to taste with salt and pepper. Stir in beans, corn, and tomatoes, and heat through.
3. 3
   Fill each spaghetti squash half with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro, if desired, and serve.