Getting healthy is sometimes hard, but this spaghetti squash taco bowl makes it easy because it’s so yummy!
I love making spaghetti squash to replace your pasta, use as a side dish, or for tacos!
With a little one, I try to cook the spaghetti squash whenever I get a chance during the day. Just pre-heat the oven to 400 degrees and put the entire squash in the oven, don’t cut it in half or use olive oil…nothing. I promise this way always turns out better than cutting it in half, it’s not watery at all. Let it cook for 45 minutes.
Once it’s finished take it out and let it cool before cutting it in half.
With a fork scrape the seeds out and then scrape the sides to loosen the squash. Leave in the “bowl”
Taco Mix- With a pound of ground beef or ground turkey, brown the meat and then cook with taco seasoning as normal.
Then, add a can of black beans (drained) and diced tomatoes (with some juice). I normally use fire roasted diced tomatoes, that’s even better! You can also add drained corn. Cook together for 5 minutes.
Next, add your taco mix to the squash bowl and sprinkle a little cheese on top, put the bowls back into the oven for 10 minutes.
That’s it!! You can eat it right from the bowl and add your favorite toppings- avocado, sour cream (plain greek yogurt), etc!
Ingredients:
-Spaghetti Squash (not too small!)
-Taco seasoning
-1lb or ground beef or ground turkey
-I can of fire roasted diced tomatoes
-1 can of corn
-1 can of black beans
-Taco toppings: avocado, salsa, plain greek yogurt (or sour cream)
