Spaghetti Squash Taco Nests
Spaghetti Squash Taco Nests are tasty, low carb, gluten free, noodle nests with taco meat filling and all the awesome toppings.
Prep Time12 mins
Cook Time1 hr 25 mins
Total Time1 hr 37 mins
- 1 medium size spaghetti squash
- 1 xl egg or 2 smaller sized eggs beaten
- 1 lb ground beef
- 2 ½ to 3 tbsp taco seasoning mix
- 3 tbsp tomato sauce
- ⅔ cup water
- ⅔ cup grated cheese
- 1 small tomato diced
- ½ avocado diced
- ⅓ cup sour cream * optional
- *Garnish with optional hot sauce or salsa
Preheat oven to 400 F (204 C), and line or oil a baking sheet.
Using a skewer or knife, poke holes all over the spaghetti squash. Place on baking sheet and bake for an hour, turning over halfway through.
Remove squash from oven and cool until cool to touch. Leave oven on 400F (204 C).
Grease or oil 2 muffin pans.
While squash is cooling, brown ground beef in a frying pan over medium-high heat.
Drain excess grease & return cooked ground beef to pan.
Add taco seasoning, tomato sauce, and water. Heat until bubbling and turn to low heat, cover and simmer for 5 minutes.
Once squash is cool, slice in half and using a fork scrape noodles into a large bowl.
Add the beaten egg or eggs to the squash noodles and stir together.
Place squash noodle mixture into muffin cups and make a well in the center of each with a spoon.
Add taco meat to each well and sprinkle with cheese. Bake at 400F (204 C) for 25 minutes or until set.
Remove from muffin tin and top with diced avocado, tomato, sour cream and optional hot sauce or salsa. Serve.
*all nutritional data are estimates based on the products I used*
Yield: 24 nests & Serving size is: 2 nests
Calories: 134kcal | Carbohydrates: 2.5g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 0g | Fiber: 1g | Sugar: 0g