Ingredients

The following ingredients have 24 Servings
  • 1 medium size spaghetti squash
  • 1 xl egg or 2 smaller sized eggs (beaten)
  • 1 lb ground beef
  • 2 ½ to 3 tbsp taco seasoning mix
  • 3 tbsp tomato sauce
  • ⅔ cup water
  • ⅔ cup grated cheese
  • 1 small tomato (diced)
  • ½ avocado diced
  • ⅓ cup sour cream * optional
  • *Garnish with optional hot sauce or salsa

Instruction

  • Preheat oven to 400 F (204 C), and line or oil a baking sheet.
  • Using a skewer or knife, poke holes all over the spaghetti squash. Place on baking sheet and bake for an hour, turning over halfway through.
  • Remove squash from oven and cool until cool to touch. Leave oven on 400F (204 C).
  • Grease or oil 2 muffin pans.
  • While squash is cooling, brown ground beef in a frying pan over medium-high heat.
  • Drain excess grease & return cooked ground beef to pan.
  • Add taco seasoning, tomato sauce, and water. Heat until bubbling and turn to low heat, cover and simmer for 5 minutes.
  • Once squash is cool, slice in half and using a fork scrape noodles into a large bowl.
  • Add the beaten egg or eggs to the squash noodles and stir together.
  • Place squash noodle mixture into muffin cups and make a well in the center of each with a spoon.
  • Add taco meat to each well and sprinkle with cheese. Bake at 400F (204 C) for 25 minutes or until set.
  • Remove from muffin tin and top with diced avocado, tomato, sour cream and optional hot sauce or salsa. Serve.