Vegan Spaghetti Squash Taco Bowl

Vegan Spaghetti Squash Taco Bowl

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:

1 spaghetti squash

1 lb plant-based ground meat (Beyond Beef or Impossible Burger for example)

1 can diced tomatoes with green chilis

2 TBSP olive oil

1 clove garlic, minced

½ cup plant-based shredded cheese (cheddar, Mexican blend, or pepper jack)

¼ tsp paprika

½ tsp chili powder

¼ tsp cumin

¼ tsp sea salt

¼ tsp ground black pepper

1 small avocado peeled and sliced for garnish

*Other options for garnish are diced fresh tomato, cilantro, plant-based sour cream

Directions:

1.       Preheat oven to 400 degrees.

2.       Cut the spaghetti squash in half vertically, then scoop out the seeds and stringy membrane. Place on a sheet pan cut side up.

3.       Drizzle 1 TBSP of olive oil on each half of the spaghetti squash, then season with salt and pepper.

4.       Turn the spaghetti squash cut-side down, then roast for 30 minutes.

5.       While the squash roasts, brown the plant-based ground meat in a 12” skillet with a little olive oil on medium heat to prevent sticking.

6.       Once the plant-based meat is browned, add the minced garlic, paprika, chili powder, cumin, and canned tomatoes.

7.       Stir the plant-based meat and tomato mixture until the juice cooks off. Turn it down to low or warm even if the squash is not finished cooking yet.

8.       When the squash is finished cooking, scrape the squash to break up the “noodles.” Put the “noodles” into the skillet with the plant-based meat and tomato mixture and stir to combine.

9.       Spoon the mixture into the two halves of the spaghetti squash. Divide the shredded plant-based cheese between the two halves, then place them back in the oven until the cheese melts.

10.   Serve with sliced avocado, diced fresh tomatoes, plant-based sour cream, and cilantro.