- 1 large spaghetti squash
- 1 Tbsp olive oil
- 2 ears of corn - kernels removed
- 4 orange sweet peppers
- 1 lb tomatoes
- ½ onion
- 1 15oz can of black beans, drained
- 2 cups of meat or tofu
- 1 taco seasoning packet or preferred seasoning
- Cilantro for garnish (optional)
- 2 oz cheese shredded
Preheat oven to 350 degrees. Cut squash in half and scoop out seeds. If squash is difficult to cut, carefully stab it a few times on each side and microwave for 3-4 minutes. Drizzle each side with olive oil and place open side down on a baking sheet and bake for 45-60 minutes until fork-tender. While squash is baking, start with cooking preferred protein in skillet. While protein is cooking, cut up onion, sweet peppers, tomatoes, and corn. Once protein is fairly cooked through, add in all vegetables. Let mixture cook for 7 minutes or so, add black beans, then season whole skillet with taco seasoning. Remove squash from oven and turn over to cool. After about 5 minutes, scoop skillet mixture into squash. Top with shredded cheese, then put back in the oven for 10-15 minutes for cheese to melt. Once cheese is melted, remove from oven and let cool. After about 10 minutes, top with cilantro and enjoy!
***if you have any extra skillet mixture, you can save and use for tacos.
Source: toasterovenlove.com tested by Michelle Cardova