Taco-Topped Spaghetti Squash Bowls
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Spagetti Squash 2 tbsp Extra Virgin Olive Oil .5 tsp Kosher Salt 1 dash Pepper, black 1 cup, strips Green Peppers (bell peppers) 1 small Onions, raw .5 tsp Cumin seed .2 tsp chilli powder.5 cup, shredded Cheddar Cheese 1 tbsp Sour Cream 1 lb Ground beef 30 gram(s) PC Extra Chunky Salsa - Mild Flavour 1/2 cup cilantro
Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and lightly coat with nonstick cooking spray.
Carefully trim off the squash stems. Cut squash in half lengthwise, and use a spoon to remove the seeds.
Brush the insides of the hollowed out squash with 1 tablespoon of the olive oil, salt, and pepper. Place, hollowed side down, on the prepared baking sheet. Place in the oven and bake until tender, 35 to 40 minutes.
While the squash is in the oven, heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the bell pepper and onion, hamburger and cook, stirring frequently, until tender and caramelized, 7 to 10 minutes. Adjust the heat as you go; you don't want the onion to burn.
Stir in the salsa, cilantro, SF barbecue sauce, cumin, and chili powder, and stir to combine. Heat for about 1 minute. Set aside.
Remove the cooked squash from oven and allow to cool about 10 minutes. Shred the cooked squash into spaghetti-like strands. Top each bowl with the mixture and optional toppings as desired.
Notes
Bonus Nutrients: 40% vitamin A, 110% vitamin C, 30% calcium
It's not easy to cut squash in half, so take your time. To soften the squash first, poke a few holes into the squash, place on a microwave-safe plate, and heat in the microwave about 3 minutes.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JENNHEBERT.
Carefully trim off the squash stems. Cut squash in half lengthwise, and use a spoon to remove the seeds.
Brush the insides of the hollowed out squash with 1 tablespoon of the olive oil, salt, and pepper. Place, hollowed side down, on the prepared baking sheet. Place in the oven and bake until tender, 35 to 40 minutes.
While the squash is in the oven, heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the bell pepper and onion, hamburger and cook, stirring frequently, until tender and caramelized, 7 to 10 minutes. Adjust the heat as you go; you don't want the onion to burn.
Stir in the salsa, cilantro, SF barbecue sauce, cumin, and chili powder, and stir to combine. Heat for about 1 minute. Set aside.
Remove the cooked squash from oven and allow to cool about 10 minutes. Shred the cooked squash into spaghetti-like strands. Top each bowl with the mixture and optional toppings as desired.
Notes
Bonus Nutrients: 40% vitamin A, 110% vitamin C, 30% calcium
It's not easy to cut squash in half, so take your time. To soften the squash first, poke a few holes into the squash, place on a microwave-safe plate, and heat in the microwave about 3 minutes.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JENNHEBERT.
Nutritional Info Amount Per Serving
- Calories: 197.7
- Total Fat: 16.4 g
- Cholesterol: 28.3 mg
- Sodium: 435.7 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.3 g
- Protein: 6.9 g
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