This is the season for comfort food and cozy sweaters 
The kind of meals that warm you from the inside out and make the house smell like home. One of my new favorites, as I have lots of garden squash! These Taco Spaghetti Squash Boats are simple, hearty, and exactly what September evenings call for. Sharing the recipe below in case you’re craving a little comfort too. 
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Taco Spaghetti Squash Boats!
Ingredients:
1 medium spaghetti squash
1 lb ground beef (or turkey/chicken/brown lentils or firm tofu crumbled for vegan option).
1 onion, diced
2 cloves garlic, minced
1 cup corn (fresh or frozen)
1 can diced tomatoes (or 2 fresh, chopped)
1 cup beans (black beans or kidney beans work well)
Taco seasoning (cumin, chili powder, paprika, oregano, salt & pepper – or a packet)
Olive oil
Fresh cilantro or cheese for topping (optional)
Instructions:
Preheat oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out seeds, brush with olive oil, and bake cut-side down on a tray for 35-40 minutes, until tender.
While it bakes, cook ground beef in a skillet until browned. Add onion and garlic, sauté until fragrant.
Stir in corn, tomatoes, beans, and taco seasoning. Simmer 5-10 minutes until flavors come together.
When squash is done, let it cool slightly, then use a fork to scrape into spaghetti-like strands.
Pile taco mixture on top of the squash “noodles.” Add toppings like cheese, avocado, or fresh cilantro if you’d like.
Serve warm and enjoy your fall comfort bowl.
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