Spaghetti Squash Tacos

August 10, 2016
Spaghetti Squash Tacos
Print Recipe
Prep Time
10 minutes
Cook Time
20 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Spaghetti Squash Tacos
Print Recipe
Prep Time
10 minutes
Cook Time
20 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Instructions
  1. Preheat oven to 400 degrees. Slice squash lengthwise in half, scoop out the seeds (can keep to bake and eat, too), poke holes with a fork and bake for 20 minutes.
  2. Heat olive oil in pan on medium heat.
  3. Brown the ground beef. For more flavor, first saute' 1/2 diced onion before you add your beef.
  4. Once meet is browned, bring to low heat and sprinkle on your taco seasoning. I make my own, but store bought is fine! To make your own big batch to have on hand combine: 3 tbsp. chili powder, 1 tbsp. garlic powder, 1 tbsp. onion powder, 1 tbsp. dried oregano, 1.5 tsp. paprika, 1.5 tbsp. cumin)
  5. Once spaghetti squash is cool enough to handle, use a fork to remove the 'spaghetti' strands.
  6. Mix shredded cheddar (I used about 1/4 c.) to a portion of squash with sea salt.
  7. Top with ground beef, guacamole, sour cream and salsa.
  8. Enjoy!
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