Spaghetti Squash Taco Bake

img_0574-1Serves 4-6

INGREDIENTS:

1 large spaghetti squash

1 lb grass fed ground beef (I like 90/10)

1/4C chopped white onion

2 garlic cloves, chopped

1 1/2C roasted corn cut off cob (or 1 can corn drained)

1 14oz can fire roasted tomatoes

1 can black beans, drained and rinsed

1 1/2C shredded cheese (Mexican or Pepper Jack)

1 T olive oil

2T chopped cilantro

2 T taco seasoning

S&P

Avocado for garnish

Lime wedges to garnish

Salsa to top

INSTRUCTIONS:

Preheat oven to 400*. Cut spaghetti squash and scoop out seeds. Season with Salt and place face down on baking sheet. Bake 45 minutes to 1 hour at 400* depending on size.

While squash bakes: Preheat a heavy bottom skillet on medium high heat. Pour oil into pan and then add beef. Break up beef while browning. When beef is about half way through cooking add taco seasoning, onion, garlic, salt and pepper. Cook through and then move browned meat to a plate. Turn pan down to medium heat and add in beans, roasted tomatoes, corn, S&P to taste. Sauté until liquid from tomatoes cooks off (6-8 min). Turn off heat.

When squash is done remove from oven and use fork to scrape across the short side of each half to shred into long strands. Scoop one half of squash into 8 x 8 baking dish. Next top with layer of half the bean and corn mix. Follow with half the beef and then half the cheese. Repeat the layers (squash -> corn/beans -> beef -> cheese). Sprinkle top with cilantro and place back in 400* oven for 8-10 minutes.

Serve with lime wedge, avocado slices, salsa and a sprinkle of cilantro (if you like the stuff).

Author: Katy Lopez

Katy lives in Dallas, Texas where she was born and raised. She graduated from Texas Christian University with a BBA in Marketing in 2006 and soon after began culinary school pursuing a life long passion for cooking. Growing up in a family full of wonderfully creative culinary minds she has always loved anything and everything that centers around food. There's something about the way food brings people together that Katy just can't get enough of. Ever since she can remember she has followed in her mothers footsteps, finding any and every excuse to throw a party and cook for the people she loves. Katy's roles in the culinary world have stretched across many mediums. From Vice President of a wholesale Italian food company to catering to baking and selling goods at the local farmers market to personal chef jobs and recipe writing for the magazine EdibleDFW as well as the Edible Dallas and Fort Worth 2012 cookbook. Her food is inspired by all things that have been big influences through out her life. Growing up in Texas she has always loved Southern 'comfort food' and the nostalgia that it brings. While studying and living abroad in Barcelona, Spain she explored the different regional cuisines of the Mediterranean and the brilliant simplicity of pure, fresh, locally sourced ingredients. She has spent many years learning the traditional Mexican cuisine of her husbands family and can't get enough of spicy food.

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