Spaghetti Squash Low-Carb Taco Bowl

kalynskitchen.com

ErinM

subheading: Spaghetti Squash Ingredients:

1 large spaghetti squash (at least 4 pounds)

2 tsp. olive oil

1 to 2 tsp. chili powder

1 tsp. Spike Seasoning (or use any type of all-purpose seasoning blend if you don’t have Spike)

freshly ground black pepper to taste

subheading: Ground Beef Ingredients:

1 tsp. + 1 tsp. olive oil (as needed)

1 medium onion, chopped

1 lb. lean ground beef

1 tsp. Spike Seasoning (or use any type of all-purpose seasoning blend if you don’t have Spike)

2 T Kalyn’s Taco Seasoning (more or less to taste; use any packaged taco seasoning if you don’t want to make your own)

1 can (4 oz.) diced green chiles with juice (Anaheim chiles, not jalapenos unless you really like it hot)

2 cups water

subheading: Topping Ingredients:

1 can olives, drained and cut in half lengthwise (6 oz. drained)

1 to 2 medium avocados, chopped

1 T fresh-squeezed lime juice, to toss with avocado (I used my fresh-frozen lime juice.)

1 to 2 cups chopped cherry tomatoes

1 cup grated cheese (I used Mexican Style Blend from Costco)

sour cream (optional, but good)

salsa (optional, but good)

Directions at kalynskitchen.com

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