It’s Meatless Monday…try Spaghetti Squash Tacos.
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It’s Meatless Monday so I’m always looking for new recipes to try. My friend told me about these Spaghetti Squash Tacos from Allrecipes.com so I decided to check it out. I’ve made a few modifications to the recipe that they had.
Spaghetti Squash Tacos
1 large spaghetti squash, halved and seeded
2 teaspoons olive oil
1 small onion, diced
1 jalapeno pepper, seeded and diced (optional)
salt, to taste
1 cup shredded cheese (optional)
1 tomato, diced (optional)
1 avocado, diced (optional)
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For Taco Seasoning
1 Tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Preheat an oven to 375°F. Place the two halves of the squash with the cut sides facing down into a baking dish. Bake the squash until tender about 40 minutes.
Strip the squash from the rind with a fork into short strands and set aside.
Heat the olive 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 1/2 of taco seasoning mixture from above (store rest in a sealed container); cook and stir the mixture for 5 minutes more. Season with salt.
Stuff into taco shells to serve. Top with cheese, tomatoes and avocado. Enjoy!