Directions:
- 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.
- Bake the squash in the preheated oven until tender, 30 to 40 minutes.
- Strip the squash from the rind with a fork into short strands and set aside.
- 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
| Amount Per 1 Serving | |||
| Calories | 890.96 Kcal (3730 kJ) | ||
| Calories from fat | 225.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.01g | 38% | |
|---|---|---|---|
| Sodium | 46.54mg | 2% | |
| Potassium | 2202.02mg | 47% | |
| Total Carbs | 134.12g | 45% | |
| Sugars | 16.74g | 67% | |
| Dietary Fiber | 31.46g | 126% | |
| Protein | 42.89g | 86% | |
| Vitamin C | 134.9mg | 225% | |
| Iron | 12.1mg | 67% | |
| Calcium | 197.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 114.86 Kcal (481 kJ) | ||
| Calories from fat | 29.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 38% | |
|---|---|---|---|
| Sodium | 6mg | 2% | |
| Potassium | 283.89mg | 47% | |
| Total Carbs | 17.29g | 45% | |
| Sugars | 2.16g | 67% | |
| Dietary Fiber | 4.06g | 126% | |
| Protein | 5.53g | 86% | |
| Vitamin C | 17.4mg | 225% | |
| Iron | 1.6mg | 67% | |
| Calcium | 25.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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