Low Carb Spaghetti Squash Taco Bake

Hello Friends!

I know it's been quite some time since I've published a new blog post, but man oh man has life been busy! I'm now in my final weeks of pregnancy (just about to 34 weeks) and keeping up with our toddler, work, summer, and LIFE has proven to be a challenge- though an amazing, fun, beautiful challenge ;) no complaints here! In the meantime this had taken the back burner temporarily but I'm going to do my best to get some new and exciting healthy recipes and content posted more often. So with that said, let's get to tonight's dinner because it was AMAZING!

I'll keep this short because I likely don't have much time before I'm interrupted by a certain little Mr. wanting some "cuggles" (aka cuddles/snuggles) he's the cutest...

So Justin and I have been doing the Shift Shop program which incorporates a low carb meal plan- awesome for us since we already eat low carb but this helped us dial in on our nutrition even more. We're also loving the workouts ;) I made this low carb taco bake and it turned out SO good I just had to share!

Start by cooking your spaghetti squash. We STILL have squash left from last year's garden and it's still fresh, it just amazes me that it can last that long! Anyways, cut the stem off your squash then cut it in half the long way. Scoop the seeds out then drizzle with olive oil, S&P, and place cut side down on a baking sheet. Bake for about 45 min at 425. You should be able to easily stick a fork through it when it's done. Remove from oven and let cool.

Brown 1 lb. lean ground beef and drain off any grease. While that's browning chop your veggies. I chose to use grape tomatoes, yellow bell pepper, and onion. Once the beef is browned add 2-3 Tbsp taco seasoning - homemade is best and I have a recipe on this blog under the burrito bowls post. Then add your veggies to the meat and let them cook down for a few minutes until soft. If you're not concerned with keeping it low carb you could also add corn and black beans.

Next take your squash and shred it with a fork into a greased 9x13 pan.

Add the beef/veggies mixture to the pan and stir it all together. Top with 1 1/2 cups shredded cheese. Bake at 400 for 15 min.

I topped it with a little homemade salsa and avocado. It turned out pretty great and we all loved it! It's nice to find low carb recipes that taste like hearty comfort food and this one fits the bill. Hope you enjoy!!

Ingredients

1 Spaghetti squash

Olive oil

S&P

1 lb. lean ground beef

1 cup grape tomatoes, halved

1/2 cup yellow onion

1/2 cup yellow bell pepper

2-3 Tbsp taco seasoning

1 1/2 cups shredded cheese