Beef and Spaghetti Squash Tacos

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Do you have a hankering for something new?

This recipe is easy to make and can help you feel re-inspired to cook! Give it a try and let me know what you think.


BEEF AND SPAGHETTI SQUASH TACOS

For the beef:

  • 1 Tbsp avocado or olive oil

  • 1 pound ground beef

  • 1/2 medium yellow onion, chopped

  • 4 cloves garlic, minced

  • 1/2 cup broth

  • 2 Tbsp tomato paste

  • 2 Tbsp chili powder

  • 1/2 tsp sea salt, to taste

For the spaghetti squash:

  • 2 small spaghetti squash, roasted

  • 1 cup grated cheese (optional)

  • 1 medium tomato, chopped

  • 1/2 avocado, diced

  • 1 green onion, chopped

  • 1 Tbsp lime juice

Roast the spaghetti squash for about 45 minutes at 400 degrees, or until squash is very tender and it is easy to pull on the spaghetti strands with a fork. Make sure you prick it all over with a fork before placing it in the oven. When I forgot to do this, mine exploded in the oven!

While the squash is roasting, prepare the ground beef. To do so, heat the oil in a large skillet or pot over medium-high heat. Add the yellow onion and sauté, stirring frequently, until translucent, about 5 minutes. Scoot the onions of to the side and add the ground beef. Allow beef to brown 2 minutes per side before breaking it into smaller chunks using a spatula. Add the remaining ingredients and bring to a full boil. Cook, stirring occasionally until much of the water has evaporated and beef is nice and saucy. Season to taste with sea salt.

Chop the tomato, green onion, and avocado and place it in a bowl with the lime juice and sea salt. Toss everything together until combined. Set aside until ready to use.

Once the spaghetti squash has finished roasting, flip them cut-side up. Add desired amount of ground beef and sprinkle with cheese. Place the spaghetti squash back in the oven and bake for 7 to 10 minutes at 350 degrees, until cheese has melted.

Add desired amount of salsa and tomato-avocado topping to the spaghetti squash burrito bowls and serve.

Thanks to the Roasted Root for this recipe inspiration!

Photo by Jeswin Thomas Gallup