Taco Spaghetti
Nutrition per serving
Calories | 545 kcal |
Protein | 38 g |
Carbs | 14.3 g |
Fats | 37 g |
Saturated Fat | 4.5 g |
Monounsaturated Fat | 9.6 g |
Polyunsaturated Fat | 1.5 g |
Sugars | 7.3 g |
Fiber | 3.7 g |
Sodium | 1,354 mg |
Ingredients
Squash, Winter, Spaghetti | |
Ground Beef (5% fat) | |
Bacon (low sodium) | |
Onion | |
Red Bell Pepper (capsicum) | |
Taco Seasoning Mix | |
Olive Oil | |
Garlic Salt |
1. Preheat the oven to 180 C (350F)
2. Scoop out any seeds from the spaghetti squash, then drizzle with 1 tsp of olive oil and sprinkle with the garlic salt, place in the oven on a baking tray for 30 minutes
3. When cooked, take a fork and scrape down the flesh to make spaghetti
4. Cut the bacon into pieces and fry in a skillet with 1 tsp of olive oil
5. Dice all of the vegetables and add to the pan
6. Add taco seasoning to the beef and add to the skillet to brown for 8 minutes
7. Add the spaghetti squash and combine