I hope everyone had a great weekend!  I did–Michigan football handily beat Rutgers, so I am happy since we are now 7-2!  Pretty good for Harbaugh’s first year.  🙂  And also, one of my friends gave me a spaghetti squash that she grew in her garden, so on today’s Meatless Monday menu is a taco spaghetti squash recipe that I made up.  I hope you enjoy this recipe as much as I did!

1/2 Spaghetti Squash 

1 Cup Mushrooms

1/2 Cup Frozen Corn

1/2 Cup Frozen Edamame

1/2 Cup Tomatoes

2 Cups Kale

1 Can Black Beans

1 Taco Seasoning Packet

2 TBSP Parmesan Cheese

Olives to garnish

Salt and Pepper

Cooking spray and EVOO

Taco Spaghetti Squash Ingredients

Preheat oven to 375

Place spaghetti squash cut side into oven safe baking dish and fill with 1 inch of water

Cover with tin foil and bake in oven for 45 minutes

Remove dish from oven, drain water, and flip squash

Bake for another 15 minutes

While squash is baking, add 2 TBSP EVOO, and heat skillet to medium-high heat

Add corn and edamame to pan

Once tender, add mushrooms and tomatoes to pan

Veggies Cooking

Cook until tender, then stir in kale, black beans, and spices

Remove squash from oven and remove squash flesh with a fork

Add to pan and stir in taco seasoning according to packet’s instructions

Everything coming together

Cook until liquid is dissolved

Place mixture in squash skin, top with cheese, and bake in oven for another 15 minutes

Topped with cheese and ready to go in the oven!

Let cool for 5 minutes, scoop desired amount of mixture onto plate, and top with olives

Baked taco spaghetti squash

Served up with a glass of wine

Taco Spaghetti Squash

2015-11-08 22:22:50

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Prep Time

15 min

Cook Time

1 hr 15 min

Total Time

1 hr 30 min

Prep Time

15 min

Cook Time

1 hr 15 min

Total Time

1 hr 30 min

353 calories

52 g

13 g

11 g

23 g

4 g

472 g

1414 g

10 g

0 g

3 g

Nutrition Facts

Serving Size

472g

Amount Per Serving

Calories 353

Calories from Fat 92

% Daily Value *

Total Fat 11g

16%

Saturated Fat 4g

18%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 13mg

4%

Sodium 1414mg

59%

Total Carbohydrates 52g

17%

Dietary Fiber 12g

49%

Sugars 10g

Protein 23g

Vitamin A

454%

Vitamin C

318%

Calcium

46%

Iron

33%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1/2 Spaghetti Squash
2. 1 Cup Mushrooms
3. 1/2 Cup Frozen Corn
4. 1/2 Cup Frozen Edamame
5. 1/2 Cup Tomatoes
6. 2 Cups Kale
7. 1 Can Black Beans
8. 1 Taco Seasoning Packet
9. 2 TBSP Parmesan Cheese
10. Olives to garnish
11. Salt and Pepper
12. Cooking spray and EVOO

Instructions

1. Preheat oven to 375
2. Place spaghetti squash cut side into oven safe baking dish and fill with 1 inch of water
3. Cover with tin foil and bake in oven for 45 minutes
4. Remove dish from oven, drain water, and flip squash
5. Bake for another 15 minutes
6. While squash is baking, add 2 TBSP EVOO, and heat skillet to medium-high heat
7. Add corn and edamame to pan
8. Once tender, add mushrooms and tomatoes to pan
9. Cook until tender, then stir in kale, black beans, and spices
10. Remove squash from oven and remove squash flesh with a fork
11. Add to pan and stir in taco seasoning according to packet's instructions
12. Cook until liquid is dissolved
13. Place mixture in squash skin, top with cheese, and bake in oven for another 15 minutes
14. Let cool for 5 minutes, scoop desired amount of mixture onto plate, and top with olives

By NewsforChews

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calories

353

fat

11g

protein

23g

carbs

52g

more

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