This easy to make recipe is a winner at summer pot lucks. Great flavors that just get better as the day goes on! This version is Paleo compliant and sure to be a favorite!
1 medium Spaghetti Squash, steamed, removed from husk and cooled to warm
1-pound ground beef
Taco seasoning (cumin, salt, pepper, chili powder, garlic powder, onion powder)
1/4 C water
1/2 red onion, diced small
1 red pepper, diced small
1 green pepper, diced small
2 T cilantro, minced
1 avocado, diced
1/2-cup olive oil
1/4-cup lime juice
1 tsp cumin
Salt and pepper
Red pepper flakes, optional
Preheat your oven to 400. Cut the spaghetti squash in half lengthwise and put it cut-side down onto a sheet pan. Add an inch of water to the pan and put it in the oven. Bake for 30-40 minutes, until the squash is fragrant and you can poke through the skin with a fork. When it is down, remove the pan from the oven and flip the squash cut-side up and let it cool. Once it is cool, scoop out the seeds, and gently, with a fork, tease out the squash strands into a large bowl.
Meanwhile, heat a large skillet over medium heat. Add the ground beef and cook until browned. Mix all the spices for the taco seasoning into a small bowl and add, along with 1/4 cup of water, to the meat. Stir well to combine.
Make the dressing. Whisk together olive oil, lime juice, cumin and salt and pepper.
Combine the remaining ingredients with the squash into your large bowl. Toss with desired amount of dressing. And eat it up!