80--- Spaghetti Squash Tacos

I read about this somewhere.... I cannot remember where. I had to make some up. They are amazing nonetheless. Spaghetti squash is so versatile, and so easy. I am dreaming up a spaghetti squash dessert just to prove my point.

Squash has loads of fiber, vitamin C, vitamin A, vitamins B6, B3, B5, B9, and OMEGA 3 and OMEGA 6 fatty acids-- not many vegetables have that claim to fame! Best of all: one cup of spaghetti squash contains only 31 calories.



Spaghetti Squash Tacos
Serves 4

1 medium spaghetti squash, sliced in half lengthwise and seeded
Olive oil spray
8 hard taco shells
1 large tomato, seeded and chopped
1 cup fresh cilantro, chopped
1 Tbsp olive oil
Queso fresco (if desired)
Taco sauce of your choice

SEASONING MIX
2 tsp dried cilantro
2 tsp dried oregano
1 tsp ground cumin
1 Tbsp chili powder (smoked is fantastic)
1/2 tsp salt
Dash cayenne pepper

Preheat oven to 350 degrees. Spray each half of spaghetti squash lightly with olive oil spray. Sprinkle half of seasoning mixture onto squash and place face down onto a nonstick baking sheet. Prick the rind of each squash half multiple times with a fork. Bake for 20-30 minutes, or until squash is fork tender. Remove from oven. Shred squash with a fork and place into a bowl.

While squash is baking, whisk together olive oil and remaining seasoning mixture. Add mixture to shredded squash and toss to coat.

Place ~1/2 cup squash into each taco shell and top with taco sauce (if desired), cilantro, tomato, and queso fresco. Enjoy!


Nutrition Info per 2 tacos: 223 calories, 10 g fat, 4 g protein, 25 g carbohydrates, 4 g fiber