It's National Spaghetti Day! Instead of celebrating in the traditional Italian way, we're mixing it up with a healthy and delicious Mexican Spaghetti Squash Bowl. This recipe is sure to become a staple to your menu planning and will be something the entire family can enjoy!
Mexican Spaghetti Squash Bowl
by Carolyn Land Williams, PhD, RD January-4-2018
A fun spin to Taco Tuesday, these quick bowls are also one of my favorite lunch meals. Prep taco meat and squash ahead of time and then just heat and assemble in less than five minutes!
Toppings of Your Choice : cubed avocado, shredded cheese, plain Greek yogurt or sour cream, cilantro, crumbled tortilla chips
1. Brown beef in a skillet over medium heat, stirring to crumble. Add taco seasoning and water as directed on package. Add beans, stir to combine, reduce heat, and cook over low 4 to 6 minutes or until slightly thickened. 2. Halve or quarter cherry tomatoes, and place in a small bowl. Whisk together red wine vinegar and 1½ teaspoons olive oil. Pour over tomatoes, tossing to coat. 3. Heat remaining 1 teaspoon olive oil in a nonstick skillet over medium heat. Add squash strands, and sauté until hot, 3 to 4 minutes. Sprinkle with salt. Place one cup of squash in each of 4 bowls or individual storage containers. Top each evenly with meat and bean mixture and tomato mixture. Add any toppings, if desired. *Look for a taco seasoning mix that is predominantly spices such as Wildtree, Simply Organic, and McCormick Organic. It’s normal for a seasoning mix to have a small amount of corn flour or starch to prevent caking, but I try to avoid the ones with excessive additional ingredients – particularly ones that aren’t an identifiable food. Another option: make your own batch of taco seasoning!