- 1 large spaghetti squash
- 1 TBSP olive oil
- 1 pound ground meat turkey beef, chicken
- 1 can black beans
- 2 TBSP favorite taco seasoning
- 1 cup tomatoes chopped
- 1/2 cup yellow onion chopped
- 1 cup shredded cheese
- fresh cilantro Optional
Preheat your oven to 400*F. Place your spaghetti squash halves on a baking sheet, insides facing up. Drizzle with the olive oil and bake for approximately 40 minutes until the center is tender. Allow to cool. (Or put them in the Instant Pot pressure cooker for 2 minutes on steam).
While the squash is roasting, brown your ground meat in a large skillet over medium heat until it is fully cooked. Once cooked, drain any grease out and add the taco seasoning, tomatoes, and onion and cook for 2-3 minutes or until the veggies have softened slightly.
Once the squash is cooked and cooled slightly for handling, use a fork and with a scooping action, scoop out the inside of each squash half. The result will be noodle-like strands of squash. Transfer the spaghetti squash to the skillet with everything else.
Stir all together and then transfer to a 9 x 13 baking dish. Top with cheese and chopped cilantro. Bake for 15 minutes or until the cheese has melted. Enjoy!
Photo and recipe from: http://blessherheartyall.com/spaghetti-squash-taco-bake