Taco Spaghetti Squash Skillet

It’s Friday! Getting back into the swing of things after being off for the holidays has been rough for me, and I’m sure for everyone else. I’m exhausted! But I still figured I should get a post in for the end of the week. After switching jobs at the end of November and then going home for Christmas, it’s time to get back into a routine.

If anyone reading this was around for my very first blog post last fall, you’ll know that I’m a huuuuuuuuugggee fan of spaghetti squash. Well mostly, I’m a fan of starchy carby pasta-esque things. Spaghetti squash is a lighter, fibre-filled imposter of those things that just manages to work oh so well. Earlier this week, I made The Kitchn’s Spaghetti Squash Pad Thai which was awesome, but left me with half a spaghetti squash to deal with. So this dish is the brain-child of my mission to make something kinda sorta healthy for supper tonight.

If you like super spicy food, crank up the spices in this, or add some crushed red peppers, Tabasco sauce, or jalapenos. If spice isn’t your thing, use less chili powder, starting with a tiny bit and tasting to make sure it doesn’t end up hotter than your can handle. Also, let’s just check out how nicely this picture is lit, considering it was taken around 6:45 pm, on the kitchen floor. I think I’m on to something here.

This recipe makes 4 servings, which can be nicely reheated in the microwave for a work lunch later.

IMG_0655

Ingredients:

  • 1/2 spaghetti squash, cut lengthwise, seeds removed
  • 1 tsp canola oil
  • 1 lb lean ground beef
  • 2 cups canned (or frozen if you’re weird like me) tomatoes
  • 1 cup frozen corn, defrosted
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • cheese for serving
  1. Place the spaghetti squash, cut side down, in a microwave-safe dish. Add an inch of water and place in the microwave for 10 minutes, or until squash starts to get soft. Carefully remove the squash (IT’S HOT) from the dish and scrape out the “spaghetti” strands form the inside of the squash into a bowl.
  2. While the squash is cooking, heat the oil in a large non-stick skillet and add the beef to brown.
  3. Once beef is cooked, add tomatoes and corn. Stir to combine and cook for 2 to 3 minutes or until heated through.
  4. Add the spaghetti squash and spices and still to combine thoroughly.
  5. Serve topped with cheese.

 

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