Ingredients

• 1 large spaghetti squash, halved and seeds removed
• 2 teaspoons vegetable oil
• 1 (1.25 ounce) package dry taco seasoning mix
• 1 small onion, diced
• 1 jalapeno pepper, seeds removed and diced
• 1 pinch salt, or to taste
• 12 crisp taco shells

Directions

1. Preheat oven to 375°F. Place the two halves of the squash with the cut sides facing down into a baking dish.
2. Bake the squash in the preheated oven until tender (30-40 minutes).
3. Strip the squash from the rind with a fork into short strands and set aside.
4. 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 (7-10 minutes). Add the squash and taco seasoning; cook and stir the mixture for an additional 5 minutes. Season with salt. Stuff into taco shells to serve.

Servings: 4

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Nutritional Information (Per Serving)

Calories: 409

Total Fat: 14.3 g

Cholesterol: 0 mg

Source: Allrecipes.com (jfresh)