RECIPE: TACO SPAGHETTI SQUASH BOWLS

#TacoTuesday totally exists at our house.  In fact, we rarely miss a Taco Tuesday and since going paleo have made our own grain free tortillas, opted for taco salads, and now we've taken things to a new level with Taco Spaghetti Squash Bowls.  

 

Here's what you'll need: 

  • 1 - 2 Smaller sized spaghetti squashes (a 1/2 for each member of your family!)
  • A pounds of protein of choice (ground beef, chicken, turkey, shrimp, tofu, etc)
  • Taco Seasoning of Choice
  • Fresh Cilantro
  • Taco Sauce
  • A tiny bit of shredded cheddar (dairy or dairy free)
  • Ranch

Quick and Easy Directions:

Preheat oven to 375 degrees and line baking sheet with parchment paper. Cut ends of spaghetti squash off and cut squash in half.  Scoop out the seeds and place "face" down on the parchment paper to bake for 45 minutes. 

In a large skillet brown your protein of choice with taco seasoning and spices.  You can also add onions and peppers for additional flavor.  Once your protein is cooked you can add in a bit of taco sauce - this step is completely optional, but we loved the extra flavor and the it kept the meat from drying out when added to the squash to bake.  While protein is cooking chop a bit of fresh cilantro to add into your meat mixture and to top before serving. 

Once spaghetti squash is finished roasting remove from oven and flip over so the squash is now face up and add meat mixture to the center of the squash, top with a bit of cheese and place back into the oven for a few minutes to allow the cheese to melt.  

Garnish with fresh cilantro before serving and enjoy!