Taco Stuffed Spaghetti Squash
Ingredients
The squash
The taco seasoning
-
2
tsp
chili powder
-
2
tsp
garlic powder
-
1
tsp
paprika
-
1
tsp
cumin
-
1
tsp
onion powder
-
½
tsp
pepper
-
½
tsp
salt
-
½
tsp
oregano
-
¼
tsp
cayenne pepper
The filling
-
1.5
lbs
ground beef
-
1
whole
onion, diced
-
1
whole
bell pepper, diced
The creamy chipotle-lime sauce
-
⅔
cup
avocado oil
-
1
whole
egg
-
1
tsp
chili powder
-
½
tsp
sea salt
-
½
tsp
mustard powder
-
¼
tsp
chipotle powder
-
¼
tsp
minced garlic
-
2
tsp
lime juice
Optional toppings
-
to taste
shredded cheese
-
to taste
salsa
-
to taste
sliced jalapeño
-
to taste
chopped cilantro
-
to taste
avocado
Instructions
- Preheat the oven to 400°F and line a baking pan with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash cut-side down on the baking sheet and bake for 30-45 minutes until tender.
- Allow the squash to cool, then scrape the flesh into noodles.
- In a skillet, cook the ground beef, onion, and bell pepper until the beef is browned.
- Mix all taco seasoning ingredients together and add to the beef mixture, cooking until fully browned.
- For the sauce, blend all sauce ingredients until emulsified and thick.
- Mix the spaghetti squash noodles with the taco meat and ¾ of the sauce.
- Fill the squash shells with the mixture, top with cheese if desired, and bake for an additional 10-15 minutes.
- Serve topped with remaining sauce and any additional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
35g
Total carbohydrates
20g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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