Spaghetti Squash Tacos

Name: Spaghetti Squash Tacos
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 jalapeno pepper, seeded and diced; 1 small onion, diced; 1 pinch salt, to taste; 1 large spaghetti squash, halved and seeded; 35 grams package dry taco seasoning mix; 12 crisp taco shells; 2 teaspoons vegetable oil

Spaghetti Squash Tacos is a gluten free and dairy free recipe with 4 servings. One portion of this dish contains about 4g of protein, 11g of fat, and a total of 291 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up jalapeno pepper, vegetable oil, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Preheat an oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Place the two halves of the squash with the cut sides facing down into a baking dish.

Ingredients you will need

Squash

Equipment you will use

Baking Pan

Bake the squash in the preheated oven until tender, 30 to 40 minutes.

Ingredients you will need

Squash

Equipment you will use

Oven

Strip the squash from the rind with a fork into short strands and set aside.

Ingredients you will need

Squash

Beef

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.

Ingredients you will need

Jalapeno Pepper

Cooking Oil

Onion

Equipment you will use

Frying Pan

Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.

Ingredients you will need

Taco Seasoning Mix

Taco Shells

Squash

Salt

Equipment

Oven

Baking Pan

Frying Pan

Ingredients

Servings:

jalapeno pepper, seeded and diced 1small

onion, diced 1pinch

salt, to taste 1large

spaghetti squash, halved and seeded 35grams

package dry taco seasoning mix 12

crisp taco shells 2teaspoons

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.