Perfect Spaghetti Squash Taco Bake #spaghetti #bake
Ingredients:
- 1 large spaghetti squash
- 1 TBSP olive oil
- 1 pound ground meat, turkey, beef, or chicken
- 3 TBSP gluten free taco seasoning
- 1 cup grape tomatoes, halved
- 1 cup sweet corn kernels
- 1/2 cup yellow onion, chopped
- 1 cup shredded cheese
- fresh cilantro
Instructions:
- Preheat your oven to 400*F. Place your spaghetti squash halves on a baking sheet, insides facing up. Drizzle with the olive oil and bake for approximately 40 minutes until the center is tender. Allow to cool.
- While the squash is roasting, brown your ground meat in a large skillet over medium heat until it is fully cooked. Once cooked, drain any grease out and add the taco seasoning, tomatoes, corn, and onion and cook for 2-3 minutes or until the veggies have softened slightly.
- Once the squash is cooked and cooled slightly for handling, use a fork and with a scooping action, scoop out the inside of each squash half. The result will be noodle-like strands of squash. Transfer the spaghetti squash to the skillet with everything else.
- Stir all together and then transfer to a 9 x 13 baking dish. Top with cheese and chopped cilantro. Bake for 15 minutes or until the cheese has melted. Enjoy!
NOTES:
- I don’t like beans, but if you do I bet adding a can of low sodium black beans (or any other chopped veggies) to the mix would be bonus points.
- Careful when pulling the spaghetti squash halves out of the oven and scooping out the insides. I have burnt myself trying to do this before. Please don’t be as impatient as I was!
- If you’re a cheese fan (and who isn’t?!?) you may want to sprinkle on more cheese. My favorite cheese for this dish is a mexican blend, colby-jack, and/or sharp cheddar.
- Store any extras in an airtight container in the fridge (if you even have any leftovers!).
- Reheating this dish works well in the oven (about 300*F for a few minutes) or covered in the microwave until warm.
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