Taco Stuffed Spaghetti Squash
Tender roasted spaghetti squash halves are filled with spiced lentils, juicy tomatoes and creamy guac to make these scrumptious taco stuffed spaghetti squash boats. They just happen to be pretty healthy, but taste like a taco party in your face!
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 375°.
Use a sharp knife to poke 6 to 8 holes through each spaghetti squash.
Place the squashes on a baking sheet and bake until easily pierced with a knife, 1 hour to 1 hour and 20 minutes.
While the squashes bake, place the lentils in a small saucepan and cover them with water.
Place the saucepan over high heat and bring the water to a boil.
Lower the heat and allow the lentils to cook just until tender, 20-25 minutes.
Drain the lentils into a colander and then return them to the pot. Set it aside.
When the spaghetti squashes are finished baking, remove them from the oven and allow them to cool.
While the squashes cool, coat the bottom of a large skillet with olive oil. Add the onion and sauté until soft and translucent, about 5 minutes.
Add the garlic and sauté until very fragrant, about 1 minute more.
Stir in the cooked lentils, diced tomatoes, tomato sauce, cumin, ancho chile powder and paprika.
Raise the heat and bring the mixture to a simmer. Lower the heat and allow it to simmer for 5 minutes.
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NotesNutrition information includes squash, lentil filling and guacamole. It does not include other toppings.
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Reviews from the Original Source
Easy, delicious dinner, thank you Alissa. The only thing I did different was I cooked the squash @460 degrees and didn't poke any holes for a drier texture which I copied from chocolatecoveredkatie.com. I also made your suggested Nacho Cauliflower Cheese in the blender and it was great with this.
Just fyi, since I used only one squash for the two of us for dinner, I had leftover lentil taco filling. Tonight we enjoyed it as a filling in roasted poblano pepper halves. Two delicious dinners from one great recipe. Thanks so much!
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