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(15)
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.
