A small flame

A small flame

Taco Spaghetti {Squash}

I've been experimenting with spaghetti squash lately. It's a pretty good substitute for pasta in casseroles, as long as you keep the rest of the ingredients pretty dry - the squash doesn't absorb moisture like pasta does so you can end up with a soupy mess if the other ingredients are very moist!

Last night I made this for dinner. Kinda made it up myself, though it's inspired by at least one pasta recipe I saw on pinterest. It was delicious and filling.




Taco Spaghetti Squash
Start with one spaghetti squash. To prepare it, cut the squash in half, scoop out seeds and roast, cut side up, at 350 for an hour or so until squash is tender but not mushy, then ‘shred’ with a fork.
Meanwhile, back at the ranch,
In a pan brown:
1 pound of ground beef
1/2 chopped onion
Drain off any fat, return meat mixture to the pan and stir in:
2 Tablespoons of taco seasoning
11 oz. can of corn (if you like the corn with sweet peppers, you can use that), drained baked, shredded spaghetti squash
1/2 cup of shredded cheddar cheese (optional) chili peppers, olives
Lightly mix and then pour into a greased 2 quart casserole dish. Top with another half-cup of shredded cheddar cheese and bake, uncovered, at 350 degrees for 20 minutes.
Immediately before serving, top with:
2 cups of shredded lettuce
1 large or 2 small tomatoes, chopped
1 cup of broken-up tortilla chips
Serve with olives, sour cream & salsa to top

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