Squash has loads of fiber, vitamin C, vitamin A, vitamins B6, B3, B5, B9, and OMEGA 3 and OMEGA 6 fatty acids—not many vegetables have that claim to fame!
Preheat oven to 350ºF. Spray each half of spaghetti squash lightly with olive oil spray. Sprinkle half of the seasoning mixture onto the squash and place face down on a nonstick baking sheet. Prick the rind of each squash half multiple times with a fork. Bake for 20-30 minutes, or until squash is fork tender. Remove from the oven. Shred squash with a fork and place into a bowl.
While squash is baking, whisk together the ingredients for the seasoning mix. Add mixture to the shredded squash and toss to coat.
Place around 1/2 cup squash into each taco shell and top with taco sauce (if desired), cilantro, tomato, and queso fresco. Enjoy!
Nutrition info per 2 tacos: 223 calories, 10 g fat, 4 g protein, 25 g carbohydrates, 4 g fiber
You must be logged in to post a review.
I had never cooked with a spaghetti squash before tonight, but now I’m hooked! My husband loved this. His comment after his first taco was “Wow, this tastes better than the normal tacos we make!” We will definitely make this again 
by Kendall Smith in
Special Dietary Needs
Prep: Cook:
Serves: 6 Level: Easy
by Blondelish.com in
Special Dietary Needs
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 9 Level: Easy
by AD Kitchen in
Special Dietary Needs
Prep: Cook:
Serves: 7 Level: Easy
by Roxana Lopez in
Special Dietary Needs
Prep: Cook:
Serves: 3 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.