A perverse mix of healthy and unhealthy foods but a very tasty way to get your veggies and super simple to make. It is gluten free to boot!
Preheat oven to 375° F
Cut just enough off the stem end of the spaghetti squash so that it will sit upright. Same for the opposite end if it is not naturally made that way.
Cut the spaghetti squash in half crosswise.
Scoop out the seeds with a table spoon or ice cream scoop and dispose of or plant (they grow like crazy)
Either lightly oil a baking sheet or line it with parchment. Place the two spaghetti squash halves cut side down on the baking sheet and place in preheated oven and cook for 45 minutes.
15 minutes or so before the squash is done, make the taco mix according to package instructions substituting the pork for beef.
Remove squash halves from oven and invert cut side up. Evenly divide taco mix between squash cavities and top with cheese.
Serve immediately informing those you serve it to that all but the outermost skin of the squash is not only edible but quite tasty.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (430g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 703 | ||
Calories from Fat: 510 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.6g | 76 % | |
Saturated Fat 23.4g | 117 % | |
Monounsaturated Fat 21.4g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 192.3mg | 59 % | |
Sodium 303.6mg | 10 % | |
Potassium 676mg | 18 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 38.3g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 703
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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