I love Mexican food, but we try to eat a little bit of a healthier diet around here so we don’t make a lot of tacos. Sometimes though, I’ll make taco meat to make taco salads. I had recently made some taco meat (using ground chicken instead of beef) for taco salads and had some leftovers but didn’t really want to have another salad. I wanted something different. And then I remembered the versatility of the spaghetti squash and thought this would make a delicious, and healthy, combination. I was correct!
It was also very easy since I had leftover taco meat and didn’t have to cook it from scratch. Two points for ease! I kind of just threw this together so I don’t have any real measurements for the ingredients so these are all “guesstimates” and feel free to adjust them as you need to in order to feed just yourself or your whole family.
- 1-2 large spaghetti squash (each squash will feed 2 people)
- 1lb. taco meat
- 1 pepper, diced (red, green, orange, yellow, whatever floats your boat)
- 1 red onion, diced
- 1 can black beans (drained and rinsed)
- 1 small can corn (drained)
- salsa (to taste)
- green onion (to taste)
- cilantro (to taste)
- shredded cheese (to taste)
- Preheat oven to 400
- Wash your spaghetti squash and cut off the top and then cut squash in half lengthwise
- Cook spaghetti squash for 30-45 minutes, depending on size. The larger the squash the longer it will cook.
- While the squash is cooking prepare your taco meat
- Heat oil in skillet and saute onions and peppers
- Add beans and corn to skillet
- When squash is done remove from oven and shred about 3/4 of the squash
- Mix the taco meat, peppers and onions, and corn and beans with the shredded squash
- Fill squash “bowl” with mix
- Top the mixture with green onions, cilantro, and cheese
- Place in broiler for about 5 minutes to brown cheese
Do you have any other good variations for spaghetti squash? I really love it and am always looking for a new way to enjoy it. If you try this let me know how you like it!