Spaghetti Squash Tex Mex Bowls

Have you ever used squash as a bowl?

This is the first time that I served a meal in the squash “shell” and I’m obsessed.  That means that I have two less dishes to wash so that makes me happy.  It’s the little things  that get ya happy, right?  Like just earlier today I tried avocado toast for the first time.  Of course I had to document it on social media because if I didn’t then it might not have ever happened.  Why has it taken me so long to try that?  I’ve seen it forever and I’ve been totally missing out on it, until now.  That simple breakfast made me happy too.  Boy, I’m easy to please today.  🙂

Anyway, let’s talk about what’s actually in these spaghetti squash bowls.  If you’re familiar with my blog then you know that my husband and I are fans of Mexican food.  My husband’s answer to pretty much any question is a taco.  And why not?  Tacos are delicious.

Soooo, I turned these spaghetti squash boats into something that resembles a taco.  I’m skipping the fun (but carb filled) taco shell and using spaghetti squash instead.  To clarify, these definitely don’t taste like tacos… Just saying.  But these are freaking delicious and not to mention healthier.

Move over Taco Tuesday.  Here comes Sort of Taco Monday.  😉

Spaghetti Squash Tex Mex Bowls Recipe
(2 servings)

Ingredients:

  • 1 spaghetti squash
  • 1/2 tablespoon oil
  • sprinkling of salt and pepper
  • 2 tablespoons water
  • 2 1/2 tablespoons taco seasoning
  • 1/2 pound ground beef
  • toppings of your choice that you love with Mexican food (I used shredded lettuce, shredded cheddar cheese, cherry tomatoes, avocado slices, and Greek yogurt.)

Directions:

  1. Preheat oven to 375 degrees F.
  2. To prepare the spaghetti squash, slice it in half lengthwise.  Scoop out the seeds and pulp from the middle.  Place the squash on a baking sheet, cut side up.  Drizzle the oil over both halves sprinkle with salt and pepper.
  3. Bake the spaghetti squash for about 1 hour or until the flesh is tender.
  4. Remove the squash from the oven.
  5. While the spaghetti squash is baking…
    1. In a small bowl, mix together the water and taco seasoning and set it aside.
    2. In a skillet, over Medium heat, add the ground beef.
    3. Pour the taco seasoning mixture on top and mix it all together.
    4. Cook the beef.
  6. To prepare each spaghetti squash bowl…
    1. Use a fork to scrape the squash into strands.
    2. Add half of the beef mixture on top of the strands.
    3. Add the toppings of your choice on top.

Source:  Tina’s Chic Corner

 

Rating:

4 Hats

 

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