SPAGHETTI SQUASH TACO BAKE

• 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