Taco Stuffed Spaghetti Squash
Servings: 2 people
Ingredients
- 1 large spaghetti squash
- 2 tbsp olive oil, divided
- salt and pepper, to taste
- 1 tsp garlic powder
- 1/2 lb ground beef
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 1 tbsp Taco seasoning
- 1/2 cup chunky style salsa
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 2 green onions, sliced thinly
- 1 roma tomato, diced
Instructions
- Preheat the oven to 375°F. Spray cookie sheet with nonstick spray. Pierce spaghetti squash all over with a fork.
- Bake the spaghetti squash for 5-6 minutes, then carefully cut in half lengthwise. Scoop out all of the seeds with a spoon. Then place flesh side up on a baking sheet so that the inside of the squash is facing out toward you.
- Using half of the olive oil, drizzle both halves of the spaghetti squash with oil and rub all over the flesh and skin. Sprinkle the flesh with salt, pepper, and garlic powder. Roast the squash for 50-60 minutes or until the flesh becomes tender and easily shredable.
- Meanwhile, when the squash has approximately 20 minutes of baking time remaining, heat remaining oil in a large skillet over medium high heat.
- When the oil is hot, add the ground beef, onion, and garlic. Brown the beef, breaking into small crumbles. Once browned, add the taco seasoning, salsa and sour cream to the pan, mixing well.
- When the spaghetti squash is done, carefully scrape the flesh out of the skin. Do not throw away the skins. Add the flesh to the pan with the ground beef mixture. Add half of the cheddar cheese, and mix well. Remove from heat.
- Once everything is fully mixed, add the spaghetti squash mixture back into the skins. Top with remaining cheese, sliced green onions and tomatoes. Bake for 15 minutes or until the cheese is fully melted.
- Serve and enjoy!