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By: Simply Creative Chef Rob Scott



Ingredients:  Makes 2 Bowls


I medium sized spaghetti squash

1 tablespoon olive oil

½ cup black beans, rinsed

1 cup salsa, to your level of spiciness

½ pound ground beef

2 tablespoons olive oil

1 small bell pepper, colored, sliced

1 medium red onion, chopped

1 cup of corn kernels

3 tablespoons cilantro, cleaned and chopped

½ teaspoon cumin

½ teaspoon taco seasoning

Salt and pepper

½ cup Monterey and cheddar cheese, shredded




  • Preheat oven to 400 degrees F

  • Drizzle inside of squash with 1 tablespoons olive oil, salt, and pepper

  • Place cut sides down on a baking tray lined with foil

  • Roast until tender, 30 – 35 minutes

  • Cool slightly

  • With a fork, break up squash strands

  • Meanwhile, in a large skillet over medium heat, heat the olive oil

  • Add red onion, bell peppers, cumin, taco seasoning and cook for a few minutes, until soft

  • Add ground beef, breaking up the meat with a wooden spoon

  • Cook until beef is no longer pink and drain excess grease

  • Add black beans, salsa, and corn

  • Fill the halves of spaghetti squash with the beef mixture and top with shredded cheese

  • Place back in oven to melt the cheese, 5 – 10 minutes

  • Optional toppings – scallions, jalapenos, cilantro, sour cream, guacamole

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