Spaghetting ready for fall! :)

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I love the fall so much for so many different reasons; the colours here in Southern Ontario, the cooler temperatures, the change in the air, and also the fall vegetables that there are so many fantastic recipes for.  So in today’s blog I will share one of my favourites!

Taco Spaghetti Squash!

Here is the recipe:

Pierce your spaghetti squash in a line all the way around the exterior.

Microwave for 5 minutes/squash

Take the squash out and cut it in half and scrape out the seeds

Drizzle with olive oil, salt and pepper

Place face down on a baking sheet and bake at 375 for 40 minutes

While this is baking, make your taco mix

Brown your meat of choice (ground chicken, beef, pork) ** if you want to bulk it up without adding more meat add equal amounts of rice and water

To this add:  your packaged taco seasoning or, make your own by adding:

1T chili powder,

1/4 t garlic powder, onion powder, crushed red pepper flakes, and dried oregano

1/2 t paprika,

1 1/2 t cumin,

1 t salt and pepper

Once the squash is done, take out of the oven and let cool slightly20161016_182847.jpg

Once cooled, using a fork, scrape the inside of the squash making “spaghetti”20161016_183327.jpg

Next, add the taco mix onto the spaghetti20161016_182840.jpg

Top with Salsa, tomatoes, and lots of cheese!!

Bake at 375 for 15 more minutes until cheese is bubbling and melted.

Remove from oven, let cool slightly, then add lettuce and sour cream if desired, and ENJOY!!!!!20161016_184820.jpg

There you have it, your Simply Susan recipe of the day! 😆 

 

 

 

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