Taco Spaghetti Squash Boats bring you the taco flavors without the tortillas! They’re loaded with protein and veggies and are paleo and Whole30 complaint!
You guys, this is my first recipe with beef on the blog. After almost 2 years of posting recipes, that is absolutely crazy! For some reason beef just isn’t on my radar all the time. I do love a good burger or piece of steak, but usually someone else is making it for me. And it isn’t something I ever crave. I’m usually craving the sweet potato fries that comes with the burger.
The thing is I like to buy grass fed beef and that can get expensive week after week. We try to buy from the farmers market to support local farmers as much as we can, but Sprouts has had grass fed beef on sale for $4/pound the past few weeks. If you buy grass fed, that is a steal!! I don’t know how you can get it any cheaper unless you buy the whole cow. And since we don’t have any storage for that, that won’t be happening anytime soon. By no means is grass fed necessary, but try to go for the best quality you can afford. I read this article the other day and it makes you wonder what else they feed animals.
Anyways, We have been on a major taco/Mexican kick over here and I’ve been trying to think of different ways to eat it besides via a tortilla. I mean the bf could eat tortillas every single day, but I get tired of that and would much rather get in some quality nutrients. That’s where the spaghetti squash comes in. While I wouldn’t say it is a nutritional powerhouse, they make a great substitute for pasta and are a lot lower in carbs and provide a good source of folic acid, potassium, and vitamin A. You might not think of pasta and tacos, but you can stuff them with whatever you want!
I know the ingredient list looks long, but they are really easy to put together. Most of it is the spices for the ground beef. These taco spaghetti squashes are paleo and Whole30 complaint, but I think an addition of some cheese would be amazing! Feel free to top it with whatever you have on hand. I say the more the merrier!
Taco Spaghetti Squash Boats
- 2 medium spaghetti squashes, cut in half and deseeded (about 900 grams each, without seeds)
- 1 pound grass fed beef - I used 85/15
- 1 teaspoon avocado oil
- 1/2 cup chopped yellow onion (60 grams)
- 1/2 cup chopped bell pepper (80 grams)
- 1 clove garlic, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon red pepper flakes
- 1/2 cup canned diced tomatoes, drained
- 4 cups shredded green cabbage (200 grams)
- 2 tomatoes, diced (250 grams)
- 1/4 cup diced red onion (40 grams)
- 1 small-medium avocado, sliced (about 150 grams)
- optional toppings: jalapeno, salsa, cilantro, lime, green onion...
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. Sprinkle the flesh of the spaghetti squash with salt and pepper. Place flesh side down on baking sheet and roast for 30-35 minutes until skin gives a little when touched.
- When the spaghetti squash has 10 minutes left, make the beef. Heat a large sauté pan over medium heat. Add avocado oil and let it get hot, about 30 seconds. Add onions and cook until translucent, about 5 minutes. Add diced peppers and let cook for 3 more minutes. Add ground beef and break it up with the back of a large spoon. Cook for about 3 minutes, stirring occasionally. Add spices and canned tomatoes and mix well. Cook for another 2-3 more minutes or until no pink remains. Remove from heat.
- When spaghetti squash is done, remove from oven and thread flesh with a fork to make spaghetti. Be careful not to break the skin of the squash. Divide the ground beef among the 4 halves, making sure to get some of the juices. Top with cabbage, diced tomatoes, red onion, and avocado, dividing evenly. Top with optional toppings.
What are some of the ways you enjoy tacos?
How do you like to eat your spaghetti squash?
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