Makes 6 servings
6 Net carbs/serving
1 Medium spaghetti squash
1 lb. Ground beef
1/2 C. Chopped onion
1/2 C. Chopped green pepper
Jalapeno finely chopped
1 Tbsp. Chili powder
2 tsp. Cumin
1 tsp. Paprika
1/2 tsp. Garlic powder
1/2 tsp. Oregano
2 Tbsp. Olive oil divided
1/2 C. Shredded cheddar cheese
Salt and pepper to taste
1. Preheat the oven to 400 degrees.
2. Slice the spaghetti squash in half lengthwise, and coat it in one tablespoon of olive oil as well as salt and pepper to taste.
3. Place the spaghetti squash cut side down on a baking sheet, and bake for 40-45 minutes until tender.
4. While the spaghetti squash is cooking, heat the other tablespoon of olive oil in a skillet over medium-high heat.
5. Add the onion, pepper and jalapeno to the skillet, and cook for 2-3 minutes until the vegetables begin to soften.
6. Mix the meat into the skillet, and cook until almost completely browned.
7. Place the chili powder, cumin, paprika, garlic powder and oregano into the skillet with the beef mixture, and stir to combine.
8. Remove the spaghetti squash from the oven, and lower the heat to 350 degrees.
9. Use the tines of a fork to scrape and loosen the spaghetti squash from its shell a bit.
10. Top each half of the spaghetti squash with the taco meat mixture.
11. Sprinkle the cheese on top of each half of the spaghetti squash.
12. Bake for another 10 minutes, or until the cheese is browned on top.
13. Serve with freshly chopped parsley for garnish if desired.