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Spaghetti squash & Taco Boats

Great way of adding more vegetables to your day
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Servings: 2
Course: Main Course
Calories: 188
Ingredients Method Notes

Ingredients
  

  • 600 gram spaghetti squash equals 1 small
  • 200 gram lean ground beef I use Trader joes 96/4
  • 1 clove garlic
  • 20 gram onion
  • 20 gram bell pepper
  • 30 gram/ml tomato sace
  • 0.5 teaspoon paprika
  • 0.5 teaspoon oregano
  • 0.5 teaspoon cumin
  • 0.5 teaspoon salt
  • 0.25 teaspoon chili powder
  • 28 gram shredded cheese I use velveeta

Method
 

  1. Preheat oven to 400 F.
  2. Cut the squash in half and scoop out the seeds.
  3. Spray the inside with non-stick spray or lightly brush olive oil on it.
  4. Place the squash facing down on a parchment-covered baking sheet and bake for 50 minutes.
  5. Brown the ground beef with minced garlic, diced onion, and bell pepper.
  6. Add spices and tomato sauce. Let simmer for 10 minutes
  7. Add half the filing to each spaghetti half, top with cheese, and let bake in the oven for another 5 minutes.Se

Notes

Serve topped with salsa, pico de gallo, and your favorite taco toppings like fresh cilantro or sour cream.
 
If making this a day before or meal prepping, store the cooked spaghetti squash, and ground beef mix separately. When ready to assemble, heat them individually in a microwave, or in the oven. Top with cheese and let it melt before serving.