- Preheat your oven to 400*F.
- Place your spaghetti squash halves on a baking sheet, insides facing up.
- Drizzle with the olive oil.
- Bake cut sides down on parchment paper for approximately 40 minutes until the center is tender. Allow to cool.
- While the squash is roasting, brown your ground meat in a large skillet over medium heat until it is fully cooked.
- Once cooked, drain any grease out and add the taco seasoning*, tomatoes, corn, and onion.
- Cook for 2-3 minutes or until the veggies have softened slightly.
- Once the squash is cooked and cooled slightly for handling, use a fork and with a scooping action, scoop out the inside of each squash half resulting in noodle-like strands of squash.
- Transfer the spaghetti squash to the skillet with everything else.
- Stir all together and then transfer to a 9 x 13 baking dish.
- Top with cheese and chopped cilantro.
- Bake for 15 minutes or until the cheese has melted.
- Enjoy!
HOMEMADE GLUTEN-FREE TACO SEASONING MIX
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 Tablespoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
TIPS:
This recipe makes about the same amount of seasoning as one taco seasoning packet
- To save time, the spaghetti squash can be made the night before and stored in the refrigerator.
- May add mushrooms or black olives if desired
- From blessherheartyall.com
