Taco bake
Servings Prep Time
9 servings 10minutes
Cook Time Passive Time
15minutes 40minutes
Servings Prep Time
9 servings 10minutes
Cook Time Passive Time
15minutes 40minutes
Instructions
  1. Preheat your oven to 400 degrees. Place your spaghetti squash halves on a baking sheet, with insides facing up and seeds scooped out. Drizzle with olive oil and bake for approximately 40 minutes util the center is tender. Allow too cool.
  2. While the squash is roasting, brown your ground meat in a large skillet over medium heat until it is full cooked. Once cooked, drain any grease out and add 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 for and shred for noodle-like strands. Transfer the spaghetti squash to th 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.
Recipe Notes
Nutrition Facts
Taco bake
Amount Per Serving
Calories 223 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 38mg 13%
Sodium 735mg 31%
Potassium 234mg 7%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 5g
Protein 21g 42%
Vitamin A 26%
Vitamin C 24%
Calcium 21%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.