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Gluten-Free Recipe of the Week

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Recipe of the Week - April 20, 2015

Taco Spaghetti Squash

From Cindy Gordon of Vegetarian Mamma and NFCA Blogger Ambassador

Taco Spaghetti Squash

Ingredients:

  • 1 spaghetti squash
  • 1 Tbsp. olive oil
  • 1 medium onion, diced
  • 1 can black beans, drained and rinsed
  • 1 - 1 oz. package of gluten-free taco seasoning
  • 1 Tbsp. of water
  • 1/2 cup of black olives
  • 2 medium tomatoes, diced
  • 6 oz. sour cream
  • Cheese to garnish

Directions:

  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise. Scrape out seeds and pulp. Place squash face down into a 9x13 dish that is filled with 1/2 inch of water.
  3. Bake for 45 minutes or until a knife can be placed through the skin of the squash, easily.
  4. Heat oil in skillet over medium heat.
  5. Sauté onions until soft, combine remaining ingredients except cheese. Stir to mix.
  6. Once squash is cooked, use a fork to gently scrape the inside of the squash. The squash will pull apart from the skin in noodle form.
  7. Mix squash with skillet mixture, stir. Garnish with cheese.
  8. Enjoy!
 

Gluten-Free Recipe Boxes

Looking for new ways to use your favorite gluten-free products? Browse the meal ideas in our sponsored Recipe Boxes! A new recipe will be added each month to keep your cooking fun and fresh.

 

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