I hope everyone had a great weekend! I did–Michigan football handily beat Rutgers, so I am happy since we are now 7-2! Pretty good for Harbaugh’s first year. 🙂 And also, one of my friends gave me a spaghetti squash that she grew in her garden, so on today’s Meatless Monday menu is a taco spaghetti squash recipe that I made up. I hope you enjoy this recipe as much as I did!
1/2 Spaghetti Squash
1 Cup Mushrooms
1/2 Cup Frozen Corn
1/2 Cup Frozen Edamame
1/2 Cup Tomatoes
2 Cups Kale
1 Can Black Beans
1 Taco Seasoning Packet
2 TBSP Parmesan Cheese
Olives to garnish
Salt and Pepper
Cooking spray and EVOO
Preheat oven to 375
Place spaghetti squash cut side into oven safe baking dish and fill with 1 inch of water
Cover with tin foil and bake in oven for 45 minutes
Remove dish from oven, drain water, and flip squash
Bake for another 15 minutes
While squash is baking, add 2 TBSP EVOO, and heat skillet to medium-high heat
Add corn and edamame to pan
Once tender, add mushrooms and tomatoes to pan
Cook until tender, then stir in kale, black beans, and spices
Remove squash from oven and remove squash flesh with a fork
Add to pan and stir in taco seasoning according to packet’s instructions
Cook until liquid is dissolved
Place mixture in squash skin, top with cheese, and bake in oven for another 15 minutes
Let cool for 5 minutes, scoop desired amount of mixture onto plate, and top with olives

- 1/2 Spaghetti Squash
- 1 Cup Mushrooms
- 1/2 Cup Frozen Corn
- 1/2 Cup Frozen Edamame
- 1/2 Cup Tomatoes
- 2 Cups Kale
- 1 Can Black Beans
- 1 Taco Seasoning Packet
- 2 TBSP Parmesan Cheese
- Olives to garnish
- Salt and Pepper
- Cooking spray and EVOO
- Preheat oven to 375
- Place spaghetti squash cut side into oven safe baking dish and fill with 1 inch of water
- Cover with tin foil and bake in oven for 45 minutes
- Remove dish from oven, drain water, and flip squash
- Bake for another 15 minutes
- While squash is baking, add 2 TBSP EVOO, and heat skillet to medium-high heat
- Add corn and edamame to pan
- Once tender, add mushrooms and tomatoes to pan
- Cook until tender, then stir in kale, black beans, and spices
- Remove squash from oven and remove squash flesh with a fork
- Add to pan and stir in taco seasoning according to packet's instructions
- Cook until liquid is dissolved
- Place mixture in squash skin, top with cheese, and bake in oven for another 15 minutes
- Let cool for 5 minutes, scoop desired amount of mixture onto plate, and top with olives