Happy weekend scoopers! Did you all survive the week? Mine felt long. I think with the sun setting so early everything feels off. It’s pretty frustrating. I think next week I will need to be better about finding some routine and be sure I stay moving to keep my head in a good space! Dark + cold = easy to be bummed out! At least now it’s the weekend….time for a little scooping and “saving lives” as my mom says. At least I’ll have some free time on Sunday! Anyways, let’s talk food.
Tacos are my all time favorite food. My mom makes them every year for my birthday and usually uses Old El Paso. I wanted to “clean up” my taco obsession and came up with this spaghetti squash bowl. We topped ours with fresh guac and salsa from Whole Foods. Yum! It was an easy dinner to make and was way more filling than expected. Try it out and let me know what you think!
1 spaghetti squash
a little over a half pound of ground beef
3 tablespoons of Mexican seasoning (I use a blend I bought from Whole Foods)
1 red pepper
1 green pepper
1 large onion
salsa, guac, and any other fixin’s you’d like!
- Preheat oven to 400*
- Cut spaghetti squash in half the long ways and scoop out the seeds. Place in the oven (face down) for about 40 minutes
- Slice up the peppers and onion and toss with olive oil and a little sea salt. Place in top rack of oven until they are fork tender and a little charred
- While the squash and peppers are cooking, brown the meat in a large frying pan with the seasoning
- Use a fork to get the strands out in the spaghetti squash and top with the meat, peppers and onions, and whatever toppings you like!