SPAGHETTI SQUASH TACOS

Spaghetti Squash Tacos image

An awesome new way to eat spaghetti squash! Great for the vegan, vegetarian, and meat-eater alike. Pair with salty fried corn tortillas, fresh salsa, and sour cream! Serve in your traditional taco style!

Provided by jfresh

Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes

Time 1h5m

Yield 4

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 409 calories, Carbohydrate 67.4 g, Fat 14.3 g, Fiber 2.5 g, Protein 6.3 g, SaturatedFat 2.9 g, Sodium 899.7 mg, Sugar 2.9 g