Spaghetti Squash Tacos

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30 min Prep time: 10min Cook time: 20min

Moxy Thoughts

August 22, 2018 in ,,

Although it doesn’t quite feel like fall just yet here in the Central Valley, the kids have gone back to school and the spaghetti squash and butternut squash plants are happily producing in the garden.  These large squash plants are a true gift from nature because they are truly a full meal in and of themselves.  If you’re on a paleo, keto, vegan, low sugar or just simply a healthy diet plan, these fun squash are your new best friend! While Spaghetti Squash does contain some carbs, it’s very low.  Checkout this great blog to see the carb counts for many vegetables.

While Taco Tuesday doesn’t always happen on a Tuesday at our house, we certainly do love the tradition of having Mexican food regularly at home.  There’s something comforting and filling about this type of food and our kids will eat just about anything if we call it a taco!  So, this is one of those recipes that fits our adult healthy habits and our kids’ cravings all at the same time – win, win!

One tip, there are a lot of different ways to cook a spaghetti squash, but my absolute favorite is to simply use the Instant Pot and pressure cook it in just 20 minutes.   There’s honestly nothing easier and quicker.  Tons of websites and blogs give you tips and techniques on doing this, but here’s my way.

Wash the outside of the squash and cut it in half lengthwise.  Scoop out the seeds, and set into your Instant Pot.  Add 1 cup of water or vegetable broth and 2 tablespoons of Moxy Kitchen Taco Seasoning.  Set to cook for 15 minutes and you’re done!

I hope you like these easy and healthy ‘Tacos’ – give the recipe a try and let us know how it turned out and what modifications worked for you!

Do Good, Eat Great, Put some Moxy on your Plate!

Ingredients

  • 1 spaghetti squash
  • 1 cup vegetable broth (or water)
  • 4 tablespoons Moxy Kitchen Taco Seasoning
  • 1 tbsp. vegetable oil
  • 1/4 cup chopped yellow onion
  • 3 minced garlic cloves
  • 1 12 oz. can kidney beans
  • 1 12 oz. can sweet corn
  • 1/2 cup chopped fresh tomatoes
  • 1 12 oz. can chopped tomatoes
  • 2 cups frozen uncooked shrimp (optional and can be substituted with chicken, pork or even steak)
  • 1/2 cup shredded cheese (optional)
  • 1/2 cup non-fat Greek Yogurt (optional)

Directions

  • Wash and slice lengthwise your Spaghetti Squash.  Scoop out the seeds and set into your Instant Pot
  • Add water and 2 tbsp. Moxy Kitchen Taco Seasoning Mix
  • Set Instant Pot to manufacturer instructions and set Manual for 15 minutes
  • While Spaghetti squash is cooking, heat 1 tbsp oil in large pan
  • Add onion and garlic and cook quickly, until just translucent, about 3-5 minutes
  • Add beans, corn and remaining Moxy Kitchen Taco Seasoning Mix
  • Mix well and cook for approximately 5 minutes or until ingredients are all warm
  • Add fresh tomatoes and cook for another 3-5 minutes
  • Add canned tomatoes and cook for about 5-10 minutes or until filling is hot and simmering
  • Add peeled and clean shrimp (or other protein if using)
  • Cook Shrimp until they are just pink all the way through, about 8-15 minutes depending on the size of your pan
  • Remove from heat
  • When your Instant Pot is finished, remove squash and plate
  • With a fork, release the ‘noodle’s’ from the squash by scrubbing lightly along the flesh of the squash, it should be very easy to get to the noodle look
  • Top with your Taco Filling, Cheese and Yogurt (if using dairy)

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Do Good, Eat Great and Put some Moxy on your plate! (more about Anna)