Spaghetti Squash Tacos

Name: Spaghetti Squash Tacos
Ingredients: 1 whole Medium Spaghetti Squash, Cut In Half Lengthwise And Seeded; 8 whole Hard Taco Shells; 1/2 cups Taco Sauce Of Your Choice (if Desired); 1 cup Fresh Cilantro, Chopped; 1 whole Large Tomato, Seeded And Chopped; 1 cup Queso Fresco, Shredded Or Crumbled; 1 Tablespoon Olive Oil; 2 teaspoons Dried Cilantro; 2 teaspoons Dried Mexican Oregano; 1 teaspoon Ground Cumin; 1 Tablespoon Smoked Chili Powder; 1/2 teaspoons Salt; Cayenne Pepper

13 ingredients

11 steps

Ingredients

1 whole Medium Spaghetti Squash, Cut In Half Lengthwise And Seeded
8 whole Hard Taco Shells
1/2 cups Taco Sauce Of Your Choice (if Desired)
1 cup Fresh Cilantro, Chopped
1 whole Large Tomato, Seeded And Chopped
1 cup Queso Fresco, Shredded Or Crumbled
1 Tablespoon Olive Oil
2 teaspoons Dried Cilantro
2 teaspoons Dried Mexican Oregano
1 teaspoon Ground Cumin
1 Tablespoon Smoked Chili Powder
1/2 teaspoons Salt
Cayenne Pepper

Directions

1

Preheat oven to 350 degrees F. Spray each half of spaghetti squash lightly with olive oil spray.
2

Sprinkle half of the seasoning mixture onto the squash and place face down on a nonstick baking sheet.
3

Prick the rind of each squash half multiple times with a fork.
4

Bake for 20-30 minutes, or until squash is fork tender.
5

Remove from the oven.
6

Shred squash with a fork and place into a bowl.
7

While squash is baking, whisk together the ingredients for the seasoning mix.
8

Add mixture to the shredded squash and toss to coat.
9

Place around 1/2 cup squash into each taco shell and top with taco sauce (if desired), cilantro, tomato, and queso fresco.
10

Enjoy!
11

Nutrition info per 2 tacos: 223 calories, 10 g fat, 4 g protein, 25 g carbohydrates, 4 g fiber