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