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. 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. 2 Bake the squash in the preheated oven until tender, 30 to 40 minutes.
3. 3 Strip the squash from the rind with a fork into short strands and set aside.
4. 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 per serving