Spaghetti Squash Tacos

An awesome new way to eat spaghetti squash! Great for the vegan, vegetarian, and meat-eater alike. Pair with salty fried corn tortillas, fresh salsa, and sour cream! Serve in your traditional taco style!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 409 Calories

Ingredients

• 2 teaspoons vegetable oil
• 1 small onion, diced
• 1 jalapeno pepper, seeded and diced
• 1 large spaghetti squash, halved and seeded
• 1 (1.25 ounce) package dry taco seasoning mix
• 1 pinch Salt, to taste
• 12 crisp taco shells

Recipe Instructions

Step 1

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.

Step 2

Bake the squash in the preheated oven until tender, 30 to 40 minutes.

Step 3

Strip the squash from the rind with a fork into short strands and set aside.

Step 4

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.