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