Spaghetti Squash Tacos
By: Staci
Published: Sunday, March 4, 2012 - 2:33am

Ingredients




1 large spaghetti squash, halved and seeded
2 teaspoons vegetable oil
1 (1.25 ounce) package dry taco seasoning mix (or use your own)
1 small onion, diced
1 jalapeno pepper, seeded and diced (if using)
1 cup fresh corn (or frozen, thawed)
1 can black beans, drained and rinsed
Salsa
Cheddar cheese
12 crisp taco shells
(note:  you could also add beef, mushrooms, shredded lettuce and avcado to these too!)

Preparation

1 Directions 2 Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish.  (you can also use the microwave or use a pot of boiling water) 3 Bake the squash in the preheated oven until tender, 30 to 40 minutes. 4 Strip the squash from the rind with a fork into short strands and set aside. 5 Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes. 6 Add the corn and beans and cook till heated through. 7 Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. 8 Stuff into taco shells and top with salsa and cheese. 9 Dig in and enjoy!  :)