Grain-Free Taco Hotdish Boats
Looking for a super easy weeknight dinner? I've got you covered with these hotdish boats made with spaghetti squash, ground beef + more!
So everyone knows that my love for summer is quite extensive, but to make sure that I am able to enjoy every possible ounce of it {outside of my 9-5 job} I like to keep weeknight dinners super simple AND make sure that there are plenty of leftovers for lunches and dinners for days to come! Because less time in the kitchen means more time biking, hiking, gardening, spending time with the pup + just being outside, which is my ultimate goal.
Just yesterday while on a walk with Joie, I thought to myself {How is it that Minnesota can be so unbelievably gorgeous for half of the year and then the other half I’m left wondering why I would ever live in this frozen tundra.} But for real, I know people from out of state would never believe it, but I whole-heartedly believe that it’s worth all of the snow + ice to experience a MN summer! Who’s with me?!
Whether you agree or not, I’m betting you will agree that easy recipes which yield large portions of food are ideal for summer months. There are happy hours, outdoor yoga classes, beach days, run clubs and so many more things going on throughout the summertime which makes me absolutely certain that the last thing you want to be doing is slaving away in the kitchen while it’s 75 and sunny outside. And that’s exactly why I’m sharing this recipe with you today. These Taco Hotdish Boats make a regular appearance on our menu all year long, but especially in the summertime when the spaghetti squash in our garden are flourishing and we need healthy, delicious food as quick and mess-free as possible.
Grain-Free Taco Hotdish Boats
Ingredients:
· 1 Medium Sized Spaghetti Squash
· 1 lb. Ground Beef
· ½ Red Onion, diced
· ½ Green Pepper, diced
· 1 C. Fresh Mushrooms, diced
· 1 Can Sliced Black Olives
· 1 Jar Salsa
· 1 Can Green Chiles
· 4-6 Tbsp. Homemade Taco Seasoning {depending how strong of a flavor you like—I tend to go on the heavier side}
· 2 Tbsp. EVOO {Extra Virgin Olive Oil}
· 1Tsp. Sea Salt
· 1Tsp. Black Pepper
Methods:
1. Preheat the oven to 400 degrees
2. Slice the spaghetti squash in half length-wise {hot dog style if you will}
3. Use a large spoon to scoop out the insides
4. Drizzle the inside with EVOO + sprinkle with sea salt + black pepper
5. Place the halves face down on a baking sheet and bake for 30-45 minutes {depending on the size of the squash}
6. The squash is done when it is tender and you’re able to “fork” apart the flesh into spaghetti strands
7. While the squash is cooking, brown the ground beef, drain, place in a bowl + add the taco seasoning, mixing well
8. In the pan you cooked the meat in, cook the veggies until tender then add the meat, chilies, salsa and mix well
9. Top the cooked squash with the taco mixture + enjoy your meal right from the squash boats!
Chat with me!
What are you favorite {quick ‘n’ easy} summertime meals? Have you had spaghetti squash before?
What’s your favorite way to eat it?
Looking for more recipes that are perfect for summertime? Sign up for my email list HERE so you’ll be the 1st to know when my Backyard BBQ Ecookbook filled with Paleo entrees, side dishes, desserts + drinks is released!
