Spaghetti Squash Taco Bowl
This spaghetti squash taco meal Fits into most diets such as bright line eating, weight watchers, body for life, low carb, and more!
Servings: 1 serving
Calories: 259cal
Ingredients
- 200 grams spaghetti squash
- 2 ounces ground beef extra lean
- 1 ounce fat free cheddar cheese
- 1 smidge taco seasoning
- 20 grams tomato
- 30 grams avocado
Instructions
- Bake spaghetti squash by cutting the squash in half, scooping out seeds, and covering with foil.
- Bake in a pan at 350, with the foil on, for about 1 hour.
- Cook lean ground beef while spaghetti squash is cooking.
- Remove spaghetti squash from oven when soft to the touch and take off foil.
- Fill the spaghetti squash hole with toppings such as ground beef, avocado, cheese, beans, corn, taco seasoning, tomatoes and anything else you like.
- Return to the oven for 4-5 minutes to melt the cheese.
- Take out of oven, stir the insides, and eat!
Nutrition
Serving: 1serving | Calories: 259cal | Carbohydrates: 20g | Protein: 22g | Fat: 7g