Sunday, November 4, 2012

Spicy Spaghetti Squash

1 medium to large spaghetti squash
1 lb ground beef
1 packet taco seasoning
1 red onion, chopped
1 red pepper, chopped
1 can green chiles
1 can corn, drained
1 can black beans, drained
1 Tbsp chili powder
1 cup cilantro, minced
3 Tbsp lime juice
1/2 Tbsp sea salt

Preheat to 325.  Cut squash in half and scoop out seeds. Place cut sides down on a baking dish and cook for 50 minutes. Let cool for 10 minutes.  Use fork and scrape out strands of squash.

Brown the ground beef with taco seasoning and set aside.  Saute onions, green chilis and red pepper in a couple tsp of olive oil for 5 minutes. Add corn, beans, and chili powder and saute for another 3 minutes.  Add salt, lime, cilantro and strands of squash and saute another 3 minutes. Add meat to mixture and combine.

Scoop mixture into squash halves.

omg guys. this was so so yummy. jeffrey ate a TON of it and kept saying how amazing it was. thanks to the taco seasoning, chilis and chili powder there was some great heat so adjust that if you prefer less spice. i thought it was perfect!

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