Recipe Details
Ingredients
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1largespaghetti squash, halved and seeded
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2teaspoonsvegetable oil
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1(1.25 ounce) packagedry taco seasoning mix
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1smallonion, diced
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1jalapeno pepper, seeded and diced
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1pinchsalt, to taste
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12crisp taco shells
Cooking Directions
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Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish.
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Bake the squash in the preheated oven until tender, 30 to 40 minutes.
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Strip the squash from the rind with a fork into short strands and set aside.
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Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories409 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 3g |
15% |
| Sodium 900mg |
39% |
| Total Carbohydrate 67g |
25% |
| Dietary Fiber 3g |
9% |
| Total Sugars 3g |
|
| Protein 6g |
|
| Vitamin C 12mg |
62% |
| Calcium 154mg |
12% |
| Iron 2mg |
13% |
| Potassium 623mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
