These Taco Boats are fun to serve and fun to eat! I made mine pretty spicy but you can totally adjust to your liking. If you and your family love tacos, you will love these gluten free and dairy free taco boats. Depending on the size spaghetti squash you have, small-large, depends on if you serve this family style or individual taco boats. Pictured here are small to med squash served individually….I couldn’t finish mine. Hello leftovers!
Taco Boat
ingredients (I use all organic)
Spaghetti Squash
1 lb grass fed ground beef
1 Tbls Coconut Oil
1 small yellow onion
2 cloves garlic chopped1/2 red pepper chopped
4 cups chopped kale
1 14 1/2 oz can fire roasted tomatoes
4oz diced jalapenos (I used canned)
2oz Blk olived sliced
1 tsp lemon juice
2 Tbls nutritional yeast
2 Tbls Taco seasoning (adjust to your liking more or less)
Toppings (optional)
Salsa Verde
Cilantro
Avocado
Green onion
Dairy-Free Sour Cream
How To
Roast your spaghetti squash
Add chopped garlic, onion, and red pepper to a skillet with 1 tbls coconut oil and saute until tender. Add the beef and taco seasoning. Cook until browned.
Next add the tomatoes, jalapenos, olives, lemon juice and yeast to meat mixture. Adjust seasonings if need be.
Fold the kale into the taco mixture until wilted.
When your spaghetti squash is done roasting, use a fork to pull from the sides. Spoon taco meat over the squash right into the squash bowl. Top with any or all the suggested toppings, you now have a Taco Boat!
ENJOY!
