Dinner, Meatless Monday
Leave a comment

Meatless Monday: Taco Spaghetti Squash

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

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

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

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!

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

Baked taco spaghetti squash

Served up with a glass of wine

Served up with a glass of wine

DSC02793

DSC02795

Taco Spaghetti Squash
Write a review
Print
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.
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
beta
calories
353
fat
11g
protein
23g
carbs
52g
more
http://www.newsforchews.com/
Stay hungry…

Leave a Reply

Your email address will not be published. Required fields are marked *