Recipe : Tacoghetti Casserole

I need to come up with a clever name for this.

Probably about two years ago or somewhere around there, I tried spaghetti squash for the first time.  I had gluten-free friends who raved about it, so I wanted to give it a shot.

Well, I gagged, and vowed never to have spaghetti squash again.

I came across a recipe recently of a pizza spaghetti pie… with spaghetti squash.  The recipe looked so good, and I knew that it was Taco Tuesday, so I thought I’d modify it and give it a shot.

You will need:

  • 1 spaghetti squash, around 2 lbs.
  • 1# ground meat (chicken, beef, pork), browned and drained
  • 1 cup compliant salsa of your choice
  • 1T onion powder
  • 1T oregano
  • 3 eggs, whisked

You need to:

  1. Preheat oven to 400ºF.
  2. Cook the spaghetti squash.  I did mine in my instapot following Nom Nom Paleo’s wise instructions!
  3. Combine all ingredients in an oiled, oven-safe casserole dish.
  4. Bake for 50-55 minutes, or until browned and solid.

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