• 1 medium spaghetti squash
  • 1 lb. grass-fed ground beef
  • 1/2 c. frozen corn
  • 1 can diced tomatoes & jalapenos
  • or 1 1/2 c. salsa
  • 1 c. shredded cheese
  • 1/2 tsp. pink Himalayan sea salt
  • 1 tsp. cumin
  • 1/4 tsp. garlic powder
  • 1/4 tsp. cayenne
  • handful of chopped chives
  • guacamole
  • Optional:
  • Sour cream
  • Cilantro
  • Pepper & salt

 

I think the best dinners are one dish meals; but then again I hate {not a word I like to use} doing dishes!  I think my husband is the same because often I find him eating his heated up leftovers right out of the pan!  Perhaps he was super hungry or better yet that he adores my culinary skills {wink}!

Either way, I am loving this flavorful and easy recipe!  Sometimes I daydream about food and think I am the clever one but truth is, there is not much left undiscovered and created in the food blogging world. I searched the internet and of course every famous foodie has put their twist on it.

So surely I could do the same!  Without further ado, here you have it friends my burrito in a bowl made “somewhat” healthy.  I personally could eat anything with guacamole and sour cream on it but I understand some of you can’t indulge. Have no fear, this twisted taco spaghetti squash is super sensational in flavor all by it’s lonesome.

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Taco Squash bowl {paleo, dairy & gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 4

Ingredients
  • 1 medium spaghetti squash
  • 1 lb. grass-fed ground beef
  • ½ c. frozen corn
  • 1 can roasted diced tomatoes with jalapenos
  • or 1½ c. salsa
  • 1 c. shredded cheese
  • ½ tsp. pink Himalayan sea salt
  • 1 tsp. cumin
  • ¼ tsp. garlic powder
  • ¼ tsp. cayenne
  • handful of chopped chives
  • guacamole
  • Optional:
  • Sour cream
  • Cilantro
  • Pepper & salt

Instructions
  1. Bake or steam squash for 25 minutes or until it is easy to cut and scoop out.
  2. Steaming/baking it the night before saves time. After cooled place in fridge.
  3. When squash has cooled cut it length wise down the middle.
  4. Scrape out most of the squash leaving ¼ in. or so thick attached to the skin.
  5. In a large bowl add separated squash with ¼ tsp. salt, cumin, garlic, cayenne.
  6. Cook meat, chives, ¼ tsp. salt until it is slightly underdone.
  7. Add frozen corn and tomatoes or salsa in frying pan with meat and mix.
  8. Add meat mixture to squash and blend gingerly.
  9. Divide it evenly into squash shells. Top with cheese or extra salt and pepper.
  10. Bake taco bowls for 15-20 min. at 350 until golden brown.
  11. Top with sour cream and guacamole if desired.

Notes
It made preparation very efficient baking/steaming the spaghetti squash the night before or that morning. That way I could let it cool and not be waiting around. Ask anyone I am not naturally patient… I like ripe bananas not green {wink}, If not using cheese you will need to adjust your spices adding a few dashes salt and pepper. You can make this dish vegan by omitting the meat {cheese & sour cream} and adding hemp seeds. We are not a fan of beans because they are hard to digest. Please use organic when you can especially the frozen corn.

Taco-Squash-Bowl-2

 

With a Spoonful of Health,

Dawn-Signature1