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 , 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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Coconut Cake with Pineapple Filling
A from-scratch coconut cake with a fruity pineapple filling.
Mexican Coffee Cocktail
This Mexican coffee cocktail is a warming drink with quite a kick. Not to be outdone by the Irish, Mexico has a spiked coffee of its own made with coffee liqueur and tequila.
Best Big, Fat, Chewy Chocolate Chip Cookie
These chewy chocolate chip cookies are the pinnacle of perfection! If you want a big, fat, soft, and chewy cookie like the kind you see at bakeries and specialty shops, then this is the recipe for you!