Spaghetti squash & Taco Boats
Great way of adding more vegetables to your day
Ingredients
- 600 gram spaghetti squash equals 1 small
- 200 gram lean ground beef I use Trader joes 96/4
- 1 clove garlic
- 20 gram onion
- 20 gram bell pepper
- 30 gram/ml tomato sace
- 0.5 teaspoon paprika
- 0.5 teaspoon oregano
- 0.5 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon chili powder
- 28 gram shredded cheese I use velveeta
Instructions
- Preheat oven to 400 F.
- Cut the squash in half and scoop out the seeds.
- Spray the inside with non-stick spray or lightly brush olive oil on it.
- Place the squash facing down on a parchment-covered baking sheet and bake for 50 minutes.
- Brown the ground beef with minced garlic, diced onion, and bell pepper.
- Add spices and tomato sauce. Let simmer for 10 minutes
- Add half the filing to each spaghetti half, top with cheese, and let bake in the oven for another 5 minutes.Se
Notes
Serve topped with salsa, pico de gallo, and your favorite taco toppings like fresh cilantro or sour cream.
If making this a day before or meal prepping, store the cooked spaghetti squash, and ground beef mix separately. When ready to assemble, heat them individually in a microwave, or in the oven. Top with cheese and let it melt before serving.