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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Taco Spaghetti Squash Bake Recipe

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This recipe for Taco Spaghetti Squash Bake is from The Keto Friendly Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 slices, Hometown Original Bacon
2 tbsp(s), Mccormick Chipotle Chile Powder
2 tsp Mccormick - Garlic Powder
4 tsp, Ground Cumin
1 lb(s), Ground Beef 70-30 Per oz
2 cup, Mozzarella Cheese
1 container (1.25 cup), Original
6 lb. squash (whole), Spaghetti Squash
Directions:
Directions:
Preheat oven to 450º.
Take spaghetti squash and cut in halves, then clean out seeds.
Place on a baking sheet, spray with olive oil, and sprinkle with garlic.

Bake for 1 hour

Before squash is done, combine meat and seasoning. Brown

When squash is down, scrape out the noodles into a baking dish, add meat, 1 cup of cheese, and the rotel. Mix well.
Top with the remaining cheese.

Drop temp on oven to 350º and bake for 30 minutes.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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