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!
Ingredients
- 1 large spaghetti squash , halved and seeded
- 2 teaspoons vegetable oil
- 1 package dry taco seasoning mix , 1.25 ounce
- 1 small onion , diced
- 1 jalapeno pepper , seeded and diced
- 1 pinch salt , to taste
- 12 crisps taco shells
Instructions
-
1
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.
-
2
Bake the squash in the preheated oven until tender, 30 to 40 minutes.
-
3
Strip the squash from the rind with a fork into short strands and set aside.
-
4
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
Per serving
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