Taco Spaghetti Squash

Taco Spaghetti Squash


From Cindy Gordon of Vegetarian Mamma and NFCA Blogger Ambassador

Taco Spaghetti Squash

Ingredients:

  • 1 spaghetti squash
  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 1 can black beans, drained and rinsed
  • 1 – 1 oz. package of gluten-free taco seasoning
  • 1 Tbsp. of water
  • 1/2 cup of black olives
  • 2 medium tomatoes, diced
  • 6 oz. sour cream
  • Cheese to garnish

Directions:

  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise. Scrape out seeds and pulp. Place squash face down into a 9×13 dish that is filled with 1/2 inch of water.
  3. Bake for 45 minutes or until a knife can be placed through the skin of the squash, easily.
  4. Heat oil in skillet over medium heat.
  5. Sauté onions until soft, combine remaining ingredients except cheese. Stir to mix.
  6. Once squash is cooked, use a fork to gently scrape the inside of the squash. The squash will pull apart from the skin in noodle form.
  7. Mix squash with skillet mixture, stir. Garnish with cheese.
  8. Enjoy!


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