icon

Spaghetti Squash Taco Bake

  • 1 hr 0 m

Description

A mouthwatering and healthy take on an age-old taco is this spaghetti squash taco bake. It replaces the taco shell with spaghetti squash, making a low-carb, nutrient-packed celiac meal. This celiac specific friendly dish is packed with nutrients and is gluten free.

Ingredients(16)

  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon
  • icon

Steps

Step 1

Turn the oven on to 375°F, or 190°C. Pinch out the seeds following splitting the spaghetti squash in half lengthwise. Squash halves must be laid out on a baking pan, cut side down. Bake the squash for 30 to 40 minutes, or until it is soft and punctures easily with a fork. Take it back to the oven and let it to cool a little.

Step 2

Brown the fundamental beef in a pan over medium heat while the squash bakes. Cook the bell peppers and diced onions until they begin to cool. Add all minced tomatoes, corn, chilli powder, cumin, garlic powder, salt and pepper and stir. Cook for an extra 5-7 minutes.

Step 3

Once the spaghetti squash is cool enough to handle, use a fork to squeeze the flesh into "spaghetti" strands. Squash strands should be put in a baking dish. Top with the taco filling mixture and distribute evenly. Top with a scattering of shredded cheddar cheese.

Step 4

Bake for 15 minutes, or until the cheese becomes bubbling and soft. Garnish with diced cilantro. Serve with optional toppings like sour cream, salsa, and avocado pieces.

Related Meals

Vegetarian Sausage Rolls

Veggie Burger Recipe

Aubergine Parmesan Recipe

Creamy Mushrooms on Toast

Vegan Mushroom Stroganoff

Vegan Hamburger Recipe

Sesame-Garlic Ramen Noodles Recipe

Butternut Squash Soup Recipe

Tags