Tender roasted spaghetti squash halves are filled with spiced lentils, juicy tomatoes and creamy guac to make these scrumptious taco stuffed spaghetti squash boats. They just happen to be pretty healthy, but taste like a taco party in your face!
- 2 small spaghetti squashes (2 to 2 ½ pounds each)
- 1 cup dried brown lentils
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (14 ounce) can diced tomatoes
- 1 cup tomato sauce
- 1 ½ tablespoons ground cumin
- 2 teaspoons ancho chile powder
- 2 teaspoons paprika
- Salt and pepper to taste
- 2 ripe avocados, pitted and peeled
- 3 tablespoons fresh lime juice
- 1 medium tomato, seeded and diced
- ¼ cup diced red onion
- ¼ cup fresh cilantro
- 1 garlic clove, minced
- Salt and pepper to taste
- Nacho cauliflower cheese
- or Nacho sweet potato cheese
- Salsa
- Hot sauce
- Fresh cilantro
- Chopped scallions
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Preheat the oven to 375°.
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Use a sharp knife to poke 6 to 8 holes through each spaghetti squash.
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Place the squashes on a baking sheet and bake until easily pierced with a knife, 1 hour to 1 hour and 20 minutes.
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While the squashes bake, place the lentils in a small saucepan and cover them with water.
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Place the saucepan over high heat and bring the water to a boil.
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Lower the heat and allow the lentils to cook just until tender, 20-25 minutes.
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Drain the lentils into a colander and then return them to the pot. Set it aside.
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When the spaghetti squashes are finished baking, remove them from the oven and allow them to cool.
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While the squashes cool, coat the bottom of a large skillet with olive oil. Add the onion and sauté until soft and translucent, about 5 minutes.
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Add the garlic and sauté until very fragrant, about 1 minute more.
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Stir in the cooked lentils, diced tomatoes, tomato sauce, cumin, ancho chile powder and paprika.
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Raise the heat and bring the mixture to a simmer. Lower the heat and allow it to simmer for 5 minutes.
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Remove the pan from the heat and season with salt and pepper to taste.
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Place the avocadoes into a small bowl and mash them with a fork.
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Stir in the lime juice, tomato, onion, cilantro and garlic. Season with salt and pepper to taste.
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When the squashes are cool enough to handle, cut them in half lengthwise with a sharp knife.
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Scoop out the seeds from the squash with a spoon, then take a fork and rake the inner flesh to create a stringy texture.
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Stuff the squash halves with the lentil mixture, then top with guacamole and toppings of choice.
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Serve.
Nutrition information includes squash, lentil filling and guacamole. It does not include other toppings.