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Taco Crock Pot Spaghetti Squash

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!

Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 1 spaghetti squash
  • 1 bag frozen Boca meatless crumbles *Browned hamburger or ground turkey makes a good substitution
  • 1 24 oz. jar thick salsa
  • 1 11 oz. can corn
  • 1 small onion diced
  • 1 packet taco seasoning
  • 1 tsp. garlic powder
  • 1 tsp. chili powder

Instructions

    Cup of Yum
  1. 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.
  2. 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.)
  3. Cook on low for 5 hours or high for 2-3 hours.
  4. 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.
  5. *Optional toppings include shredded cheese, non-fat plain Greek yogurt and avocado.