Taco Crock Pot Spaghetti Squash
User Reviews
5
3 reviews
Excellent
-
Servings
4
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Course
Main Course
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Cuisine
American
Taco Crock Pot Spaghetti Squash
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This healthy and wholesome main dish is perfect for a busy Meatless Monday weeknight dinner! Toss all of the ingredients in your Slow Cooker and come home to a delicious meal you can feel good about. It is made with meatless crumbles for a vegan dish, but you wouldn't guess it with it's great taco flavor!
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Ingredients
- 1 spaghetti squash
- 1 meatless crumbles Browned hamburger or ground turkey makes a good substitution, frozen, brand Boca, in bag
- 1 24 oz. salsa jar, thick
- 1 11 oz. corn canned
- 1 onion diced, small
- 1 taco seasoning packet
- 1 tsp. garlic powder
- 1 tsp. chili powder
Instructions
- Spray your Crock Pot with non-stick spray. Dump all of the ingredients, except the squash, into the Crock Pot and give it a quick stir.
- Wash and cut your squash in half and scrape out the seeds. Place the two halves, cut side down on top of the taco mixture. (If you have a small Crock Pot, you can just cut the bottom off of the squash instead of cutting it in half.)
- Cook on low for 5 hours or high for 2-3 hours.
- Using a fork, remove the spaghetti squash strands from the squash onto your serving platter. Top the squash with the taco mixture and serve immediately.
- *Optional toppings include shredded cheese, non-fat plain Greek yogurt and avocado.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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