 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
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) package dry taco seasoning mix |
1 small onion, diced |
1 jalapeno pepper, seeded and diced |
1 pinch salt, to taste |
12 crisp taco shells |
Directions:
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.
|
|