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Taco Stuffed Spaghetti Squash Recipe

Taco Stuffed Spaghetti Squash
Source: yummy healthy easy

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Ingredients

  • 1 (3-4 pound) spaghetti squash
  • 1 pound lean ground beef
  • 1 tsp. olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 tsp. kosher salt, or more to taste
  • ½ tsp. black pepper
  • 3 tsp. chili powder
  • 1½ tsp. cumin
  • 1 (14.5-oz) can petite diced tomatoes, drained
  • Mozzarella cheese, for topping
PREP TIME
20m
COOK TIME
20m
TOTAL TIME
40m
YIELD
1

Instructions

  • Cut the spaghetti squash in half and take out the seeds. Place on a shallow baking dish with about an inch of water in it.
  • Microwave for 5 minutes. Test to see if cooked by piercing it with a fork.
  • Continue to microwave in 5 minute increments as needed until cooked. (You can also do the halves one at a time if they don't fit in your microwave together.)
  • Set aside and let cool slightly.
  • In the meantime, heat the olive oil in a pan. Sauté garlic, onion and bell pepper and cook until softened.
  • Add in ground beef and break up with a spatula.
  • When beef is cooked, add salt, pepper, chili powder and cumin, then pour in diced tomatoes.
  • Cook until everything is heated through.
  • Preheat oven to 350ºF. Scrape the insides of spaghetti squash into the beef mixture and stir until all the squash is incorporated.
  • Pour mixture back inside the two squash halves and place in a baking dish. Bake for 15 minutes, or until heated through.
  • Top with cheese and place back in oven until cheese is melted, another 5 minutes. Serve and enjoy!

Dinner

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A recipe from yummy healthy easy

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