Recipe Name Beef Spaghetti Squash nachoes Submitted by Guest Recipe Description Ground beef, roasted spaghetti squash, and other proteins and veggies aim to make this a healthier twist on nachoes Quantity 2 Quantity Unit 9x13 pans Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65

Ingredients Amount Measure Ingredient 2 cups, cubes 2 whole Spaghetti Squash, winter, spaghetti, cooked and shredded with fork (not cubed) 3 pounds ground beef, browned 1 3/4 cup, chopped Onion, chopped 1 can (15 oz) black beans, canned, rinsed & drained 1 cup Canned corn, drained 1 can (16 fl oz) fire roasted tomatoes canned, diced 2 tablespoons garlic minced 2 tablespoons Taco Seasoning (1 1oz packet) 2 teaspoons garlic powder 2 teaspoons onion powder 3 teaspoons kosher salt 2 cups, shredded shredded cheddar cheese 1 teaspoon pepper, to taste 1/2 cup Taco Seasoning, 1 batch Steps Sequence Step 1 Cut spaghetti squash in half, remove seeds. Lightly oil the inside of the squash and season with salt, pepper, taco seasoning, or other taco flavors (you can substitute adobo.) Roast squash in the oven until tender and easily shredded. Brown 1.5 lbs 80/20 ground beef and 1.5 lbs 93/7 ground beef. Add in diced onion, garlic, season with salt and pepper during the cooking. Once fully cooked, add in the drained beans, corn, and the whole can of fire roasted tomatoes. Then add 2 packages of taco seasoning. Add taco sauce, salt and pepper to taste) Once mixture is cooked, add in cooked spaghetti squash and mix until combined. Divide mixture into two pans, and smother with shredded cheese. I like the Asadero and Cheddar blend (taco blend works too). Bake in the oven until cheese is melted, and serve with chips. Add sour cream, guacamole, etc. for additional toppings.