SPAGHETTI SQUASH TACO BAKE RECIPES
SPAGHETTI SQUASH TACOS RECIPE | ALLRECIPES
An awesome new way to eat spaghetti squash! Great for the vegan, vegetarian, and meat-eater alike. Pair with salty fried corn tortillas, fresh salsa, and sour cream! Serve in your traditional taco style!
Provided by jfresh
Categories Main Dishes Taco Recipes Vegetarian Taco Recipes
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish.
- Bake the squash in the preheated oven until tender, 30 to 40 minutes.
- Strip the squash from the rind with a fork into short strands and set aside.
- Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.
Nutrition Facts : Calories 409 calories, CarbohydrateContent 67.4 g, FatContent 14.3 g, FiberContent 2.5 g, ProteinContent 6.3 g, SaturatedFatContent 2.9 g, SodiumContent 899.7 mg, SugarContent 2.9 g
TACO SPAGHETTI SQUASH BOATS RECIPE | EATINGWELL
Spaghetti squash stuffed with ground turkey taco filling, pico de gallo and chopped avocado is a fun alternative on family taco night. This recipe is sure to please the kids (omit the spices if your children are sensitive to spices) and perfect for a family dinner.
Provided by Hilary Meyer
Categories Healthy Spaghetti Squash Recipes
Total Time 45 minutes
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F.
- Heat oil in a large skillet over medium heat. Add turkey, onion and garlic; cook, stirring and breaking the turkey up with a spoon, until no longer pink, 5 to 7 minutes. Add tomato, chili powder, cumin and 1/4 teaspoon salt. Continue cooking and stirring until hot, 2 to 3 minutes more. Remove from heat and stir in pico de gallo (or salsa).
- Meanwhile, place squash, cut-side down, in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until the flesh is tender, 40 to 50 minutes.)
- Use a fork to scrape the squash flesh from the shells into the pan with the turkey mixture. Add the remaining 1/4 teaspoon salt and stir to combine. Place the shells on a baking sheet and fill with the squash mixture. Top with cheese. Bake until heated through and the cheese is melted, 10 to 15 minutes. Serve, topped with lettuce, avocado and more pico de gallo (or salsa), if desired.
Nutrition Facts : Calories 552.9 calories, CarbohydrateContent 28 g, CholesterolContent 115.1 mg, FatContent 38.5 g, FiberContent 9 g, ProteinContent 29.6 g, SaturatedFatContent 10.6 g, SodiumContent 643.2 mg, SugarContent 10.1 g
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