Spaghetti Squash Taco Salad Style
Dig into a delicious and satisfying meal with this spaghetti squash taco salad. Packed with flavor and veggies, it's the perfect meal for anyone looking to eat healthier.
Ingredients
- 2 cups of cooked spaghetti squash 200g
- 3 oz of leftover taco filling or any leftover protein spiced with taco seasoning
- ¼ oz of red bell pepper diced
- 1 oz of Fancy Shredded Mexican Cheese blend
- Sprinkle of dried cilantro on top
Instructions
- I warmed the squash on a plate in the microwave for about 1 minute, and then topped with the warmed leftovers, bell pepper, cheese and cilantro.2 cups of cooked spaghetti squash, 3 oz of leftover taco filling or any leftover protein spiced with taco seasoning, ¼ oz of red bell pepper diced, 1 oz of Fancy Shredded Mexican Cheese blend, Sprinkle of dried cilantro on top
- Since I had no taco filling today I took some leftover chicken and sautéed it with onion, kale, salsa and taco seasoning. It was just as good!
- So the heart of the idea is this: Top a pile of spaghetti squash with some warmed leftover protein spiced with Mexican flavors.
Nutrition
Calories: 545kcalCarbohydrates: 66gProtein: 14gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 6mgSodium: 356mgPotassium: 411mgFiber: 8gSugar: 6gVitamin A: 467IUVitamin C: 18mgCalcium: 188mgIron: 2mg
Tried this recipe?Let us know how it was!