Monday, July 20, 2015

Spaghetti Squash Taco Boats

Spaghetti Squash Taco Boats: fire roasted tomatoes, kale, red pepper, onion and taco seasoning. Topped with guacamole.

Spaghetti Squash Taco Boat Recipe:


1 spaghetti squash, halved, cooked and gently gutted (save the squash shell) If you need a quick and easy way to learn how to cook a spaghetti squash, email me at missanaheimhills at yahoo dot com
1 pound ground beef
1 14oz can of fire roasted tomatoes, drained
1/2  red onion, diced
1 red bell pepper, diced
2 cups kale, chopped
1 packet of your favorite organic taco seasoning
**Optional*** If you can handle dairy, add Mexican blend shredded cheese
Extra virgin olive oil
Sea salt and pepper to taste

For the Guacamole:

2 avocados, smashed
1 tablespoon organic mayo or non-soy veganaise
1 juice of a lime
1 teaspoon garlic powder
2 tablespoons of your favorite organic salsa


In a medium size skillet over medium high-heat, add olive oil.

Add ground beef and cook until browned.

Add onions and red bell pepper and cook until tender, stirring occasionally.

Add kale and cook until extremely tender, mixing well.

Add fire roasted tomatoes and stir well.

Finally add sea salt, pepper and taco seasoning. Mix well.

Simmer on low heat for another 10-15 minutes,

Meanwhile, start on the guacamole.

In a small bowl, add all ingredients and mix well.

Remove skillet from heat.

Add an even amount of your spaghetti squash back into the two halves of spaghetti squash shell.

Top with a good helping if your meat mixture.

If you are adding cheese, top with cheese and place under the oven broiler until melted.

Top meat mixture with guacamole or any other taco condiment you like and serve!

*Note: My fiancee likes Mexican rice, so I added rice to the meat mixture to bulk it up.


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