Rabu, 18 September 2019

Perfect Spaghetti Squash Taco Bake #spaghetti #bake

Spaghetti squash taco bake roasts fluffy spaghetti squash and melts it into seasoned ground meat, tomatoes, onion, corn, beans, and tops it off with melty cheese and fresh cilantro for the perfect healthy taco-inspired casserole!


Ingredients:


  • 1 large spaghetti squash
  • 1 TBSP olive oil
  • 1 pound ground meat, turkey, beef, or chicken
  • 3 TBSP gluten free taco seasoning
  • 1 cup grape tomatoes, halved
  • 1 cup sweet corn kernels
  • 1/2 cup yellow onion, chopped
  • 1 cup shredded cheese
  • fresh cilantro


Instructions:


  1. Preheat your oven to 400*F. Place your spaghetti squash halves on a baking sheet, insides facing up. Drizzle with the olive oil and bake for approximately 40 minutes until the center is tender. Allow to cool.
  2. While the squash is roasting, brown your ground meat in a large skillet over medium heat until it is fully cooked. Once cooked, drain any grease out and add the taco seasoning, tomatoes, corn, and onion and cook for 2-3 minutes or until the veggies have softened slightly.
  3. Once the squash is cooked and cooled slightly for handling, use a fork and with a scooping action, scoop out the inside of each squash half. The result will be noodle-like strands of squash. Transfer the spaghetti squash to the skillet with everything else.
  4. Stir all together and then transfer to a 9 x 13 baking dish. Top with cheese and chopped cilantro. Bake for 15 minutes or until the cheese has melted. Enjoy!


NOTES:


  • I don’t like beans, but if you do I bet adding a can of low sodium black beans (or any other chopped veggies) to the mix would be bonus points.
  • Careful when pulling the spaghetti squash halves out of the oven and scooping out the insides. I have burnt myself trying to do this before. Please don’t be as impatient as I was!
  • If you’re a cheese fan (and who isn’t?!?) you may want to sprinkle on more cheese. My favorite cheese for this dish is a mexican blend, colby-jack, and/or sharp cheddar.
  • Store any extras in an airtight container in the fridge (if you even have any leftovers!).
  • Reheating this dish works well in the oven (about 300*F for a few minutes) or covered in the microwave until warm.