One of my family’s favorite recipes is something we call “Taco Spaghetti Squash Skillet”. My husband and I love it because it’s quick and easy (ONLY TWO PANS) and also because in our minds it has to be better for us than shoving 4 tacos in our mouths because there’s more vegetables and no shells. My kids love it because I let them eat it like a dip – anything they think of as a snack is always more appealing to them than an actual meal. So, let’s hop right on into the process; here’s what you need:
-1 lb. of ground meat (I use ground turkey)
-4 tbsp. of Taco seasoning or one packet
-15 oz. of corn – canned(drained) or frozen
-15 oz. can of black beans – drained and rinsed
-10 can of Ro*Tel tomatoes
-8oz of Salsa (1/2 jar) – whatever temp you prefer – I use mild so it’s not too spicy for the kids
-2 smallish or 1 large spaghetti squash
- 2 cups of shredded Mexican or taco cheese blend
**All the ingredients are basic, and you can add or take out as to your taste. I myself have added jalapenos and onion a few times and lessened or added more salsa depending on what I had on hand.**
-Pre heat oven to 375
-Cut squash in half (long ways - can microwave for 5 minutes if too hard to cut) and scoop out all the “guts” then rub the inside with oil <I use coconut oil but olive oil ways great too> then sprinkle with salt, pepper, and 1 tbsp. of taco seasoning <skip the taco seasoning if you are using one packet>.
-Place squash on a baking sheet and bake for 20-30 minutes or until easily “forked” out of the shell.
-While squash bakes, cook ground meat in very large and/or deep skillet then drain grease.
-Add 3 tbsp. taco seasoning (or one packet), corn, beans, tomatoes, and salsa to the meat and simmer until squash is done.
*If mixture starts to look dry while simmering just cover it and leave on warm until squash is done.
-Once squash is done scrape inside of squash with a fork and add to the “taco” mixture – BE CAREFUL SQUASH WILL BE HOT, hold it with an oven mitt or a silicone glove is even better.
-Once everything is mixed together add in the amount of cheese to your preference – I use about 1 ½ cups.
-Now you are ready to serve and enjoy.
I prefer mine topped with avocado, my husband likes avocado and eats it with chips, in a shell, or wrapped in a tortilla and my son loves it with chips. They also top theirs with more cheese. This is such an easy recipe to customize to fit your own unique taste. Have fun with it and enjoy!
Until next week!
-Tatum
