Spaghetti Squash Tacos recipe
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Ingredients
- 1 large spaghetti squash, halved and seeded 2 teaspoons vegetable oil 1 (1.25 ounce) package dry taco seasoning mix 1 small onion, diced 1 jalapeno pepper, seeded and diced 1 pinch salt, to taste 12 crisp taco shells
Nutrition Info
- 409 caloriescarbohydrate: 67.4 gcholesterol: : -fat: 14.3 gfiber: 2.5 gprotein: 6.3 gsaturatedFat: 2.9 gservingSize: -sodium: 899.7 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti Squash Tacos
Directions
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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.