Spaghetti Squash Taco Bake
Prep Time: 40 minutes
Total Time: 55 minutes
Servings: 4
INGREDIENTS:
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1 large spaghetti squash
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1 TBSP olive oil
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1 pound ground meat turkey, beef, or chicken
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3 TBSP gluten free taco seasoning
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1 cup grape tomatoes halved
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1 cup sweet corn kernels
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1/2 cup yellow onion chopped
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1 cup shredded cheese
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fresh cilantro
DIRECTIONS:
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Mound the baby spinach onto individual plates and top with the watermelon, red onion, feta cheese, and chopped basil. Or you can toss them altogether in a large serving bowl.
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Drizzle with the olive oil of your choice and reduced balsamic vinegar. You can also use regular balsamic but the flavor won’t be quite as rich.
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Sprinkle each plate with a small amount of the finishing salt.
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Serve immediately.
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If you’re using one serving bowl, toss the salad before serving with a sprinkling of the finishing salt thrown in.
