SPEGHETTI SQUASH TACO PIE
Perfect dish fo all you clean eating and Paleo Fans!
Prep time: 20 minutes | Cook time: 80-90 minutes | Serves 4-6
1 pounds organic ground beef or chicken, cooked
1 organic onion, diced
2 cloves organic garlic, minced
1 large organic spaghetti squash, cut in half
1 can enchilada sauce, green or red
1 teaspoon salt
½ teaspoon organic cumin
½ teaspoon organic chipotle powder
2 (2.25 oz.) cans olives, chopped
2 cans diced green chiles
2 organic tomatoes, diced
4 organic eggs, whisked
Optional for serving:
Sour cream, salsa, cilantro, etc.
1.) Preheat the oven to 400° F and cook the spaghetti squash on a baking sheet cut side down until soft, about 30-40 minutes. Take out of the oven and decrease the temperature to to 350° F. Once the squash has cooled, scrape the flesh into a large bowl.
2.) In a large pan, cook the meat with the garlic and onion and break it up into pieces. Once it has fully cooked, drain the excess fat and add the meat to the bowl with the spaghetti squash. Add the rest of the ingredients and mix well to incorporate. Pour into a 9×13” baking dish and bake for 50-60 minutes.
3.) Serve with salsa, sour cream and cilantro, if desired.
Feel great and remember to enjoy your health! Compliments of T.W.W.
Follow for more delicious recipes!