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Taco Boats with Spaghetti Squash
Description
This recipe is one that is perfect for you low carbers! It can also easily be something for those who do dairy or who are dairy free. I did not add any, however some cheese and sour cream on top would be perfect! This really was easy. Just some chopping veggies was the “hardest” thing!
Ingredients
Scale
- 1 Medium Spaghetti Squash
- ½ Chopped Onion
- 1 tbsp Olive Oil
- 2 Garlic Cloves, minced
- ½ cup Red Bell Pepper, chopped
- 1 Jalepeno Pepper, chopped {I removed the seeds for less heat}
- ½ lb Ground Grass Fed Beef
- 2 tbsp Taco Seasoning
- Cilantro as garnish
Instructions
- Preheat oven to 350 degrees.
- Place full spaghetti squash in the oven on a baking sheet and cook for 45-50 minutes.
- Let cool completely. Cut in half and use a spoon to scoop out the seeds. Loosen up the rest of the ‘spaghetti’ with a fork but then leave the “spaghetti” in the skin.
- While the spaghetti squash is cooking, heat olive oil in a medium pan over medium heat. Brown the onion and garlic, then add in the red pepper and jalapeño pepper, & cook for another 3-5 minutes.
- In a separate pan, cook the ground beef until completely cooked through and no longer pink. Stir in the taco seasonings, and then add to the cooked vegetable and pepper mix
- Scoop the veggie/beef mixture into each squash boat {add shredded cheese if you like}. Place in the oven on low broil for 2-4 minutes until slightly browned. Top with cilantro, sour cream, salsa, or whatever your little heart desires!
Nutrition
- Serving Size: 2
