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How To: Taco Spaghetti Squash

5/12/2018

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After posting this dish to Instagram, so many of you messaged me wanting the recipe! So here it is (if I can remember it).

Funny story: I made it up. I never follow recipes. I usually go on what I have in the frig and mash it up together. Surprisingly enough, this one tasted pretty damn delish! As I've experimented and failed (miserably) over the years, I kind of know which foods work together and which ones don't 😝

The beauty of cooking is making it your own. Don't hesitate to throw in a new herb, bake instead of sauté or use bacon bits to spice it up (confession: my secret to every dish). Experimenting is fun, but what's more important is that it teaches you to trust your intuition (or your taste ;)). Mindful cooking and eating is liberating. It makes food more of an experience to be enjoyed that an obsession to control or track (coming from a disordered eating past). 

So while I give you this recipe as fact based on what I did, I encourage you to use it as a loose guideline and give it your own twist!
INGREDIENTS
  • Spaghetti squash (Choose a size squash based on the amount of people you're feeding. I will tell you that a spaghetti squash will make more than what you think!) 
  • Extra virgin olive oil or coconut oil
  • Pink Himalayan salt
  • Black pepper
  • Garlic powder
  • Parchment paper
  • Green peppers
  • Onions
  • Organic spicy black beans (Nature's Place is my fave brand)
  • Ground turkey (or ground chicken/lean ground beef)
  • Mild low sodium taco seasoning
  • Can of chopped green chillies 
  • Vegan butter (optional)
  • Salsa
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INSTRUCTIONS
For Spaghetti Squash:
  • Set the oven to 375 degrees F
  • Wash the spaghetti squash and cut it in half horizontally 
  • Using a spoon, scrape out all seeds and loose "gunk" (like my professional chef terms?)
  • After it's clean and smooth, brush the inside with extra virgin olive oil or coconut oil.
  • Sprinkle pink Himalayan salt, black pepper and garlic powder to taste
  • Prep a cookie sheet or baking dish with parchment paper. Place the spaghetti halves with cut side down (this helps trap the moisture and forces the seasonings to mix together)
  • Cook for 45 minutes
  • When it's finished, the spaghetti squash will have browned edges. After it has cooled (be careful—it will be extremely hot!), the inside will be softened enough to scrape. Take a fork and scrape the noodles out. 
  • Add vegan butter, if you need to, for taste
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For Taco Mix:
  • While you're spaghetti squash is baking, chop your onions and green peppers. Throw them all together in a pan and sautee with extra virgin olive oil, pink Himalayan salt and pepper. 
  • Add ground turkey (or ground chicken/lean ground beef). Cook until browned. 
  • Add spicy black beans, green chillies and taco seasoning. Let simmer on low for at least 10 minutes.

Last but not least, grab your bowl and lay a bed of spaghetti squash. Top with taco meat mix. Add a dollop of salsa on top. Bon appetit!
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    Thanks for stopping by! It means a lot to me.
    My name is Carrie—a board certified health coach + nutritionist, self love warrior & integrative wellness expert, helping you drop the baggage that's holding you back and carry on with confidence. From eating disorders and low self esteem to depression and anxiety, I've lived it all. I'm now FREE of all the bullshit I fed my mind that said I wasn't  deserving enough of my best life—body, love, financial abundance and all . I'm here to tell you that you can be FREE, too, and that you CAN attract everything you want in life.  Keep reading to learn how.

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