SPAGHETTI SQUASH TACOS
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!
Provided by jfresh
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- 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 : Calories 409 calories, Carbohydrate 67.4 g, Fat 14.3 g, Fiber 2.5 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 899.7 mg, Sugar 2.9 g
SPAGHETTI SQUASH TACOS
Make and share this Spaghetti Squash Tacos recipe from Food.com.
Provided by Arlyn Osborne
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a tablespoon of olive oil in a skillet over medium heat. Add sliced scallions and garlic and sauté until softened, about 5 minutes.
- Stir in spaghetti squash and cook 2 minutes. Add taco seasoning and 2/3 cup of water and stir to combine. Let simmer until most of the liquid has disappeared, about 5-7 minutes.
- Serve with warm flour tortillas, sliced scallions, cilantro, tomatoes, and jalapenos.
Nutrition Facts : Calories 56.6, Fat 0.9, SaturatedFat 0.2, Sodium 627, Carbohydrate 12.4, Fiber 1.9, Sugar 1.7, Protein 1.2
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