Ingredients
4
4 servings
- •1 large spaghetti squash, halved and seeded
- •2 teaspoons vegetable oil
- •1 (1.25 ounce) package dry taco seasoning mix
- •1 small onion, diced
- •1 jalapeno pepper, seeded and diced
- •1 pinch salt, to taste
- •12 crisp taco shells
Instructions
- 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.
- Bake the squash in the preheated oven until tender, 30 to 40 minutes.
- Strip the squash from the rind with a fork into short strands and set aside.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 409
- Carbohydrate: 67g
- Fat: 14g
- Fiber: 3g
- Protein: 6g
- Sugar: 3g
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