TACO SPAGHETTI SQUASH BOATS


Taco Spaghetti Squash Boats bring you the taco flavors without the tortillas! They’re loaded with protein and veggies and are paleo and Whole30 complaint!

Serves: 4

INGREDIENTS
  • 2 medium spaghetti squashes, cut in half and deseeded (about 900 grams each without seeds)
  • 1 pound grass fed beef (I used 85/15)
  • 1 teaspoon avocado oil
  • ½ cup chopped yellow onion (60 grams)
  • ½ cup chopped bell pepper (80 grams)
  • 1 clove garlic, minced
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon paprika
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon red pepper flakes
  • ½ cup canned diced tomatoes, drained
  • 4 cups shredded green cabbage (200 grams)
  • 2 tomatoes, diced (250 grams)
  • ¼ cup diced red onion (40 grams)
  • 1 small-medium avocado, sliced (about 150 grams)
  • optional toppings: jalapeno, salsa, cilantro, lime, green onion...


INSTRUCTIONS
For full instructions you can go to eatthegains.com.

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