Spaghetti Squash Taco Nests are tasty, low carb, gluten free, noodle nests with taco meat filling and all the awesome toppings.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 400 F (204 C), and line or oil a baking sheet.
- Using a skewer or knife, poke holes all over the spaghetti squash. Place on baking sheet and bake for an hour, turning over halfway through.
- Remove squash from oven and cool until cool to touch. Leave oven on 400F (204 C).
- Grease or oil 2 muffin pans.
- While squash is cooling, brown ground beef in a frying pan over medium-high heat.
- Drain excess grease & return cooked ground beef to pan.
- Add taco seasoning, tomato sauce, and water. Heat until bubbling and turn to low heat, cover and simmer for 5 minutes.
- Once squash is cool, slice in half and using a fork scrape noodles into a large bowl.
- Add the beaten egg or eggs to the squash noodles and stir together.
- Place squash noodle mixture into muffin cups and make a well in the center of each with a spoon.
- Add taco meat to each well and sprinkle with cheese. Bake at 400F (204 C) for 25 minutes or until set.
- Remove from muffin tin and top with diced avocado, tomato, sour cream and optional hot sauce or salsa. Serve.
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