Taco Spaghetti Squash Boats bring you the taco flavors without the tortillas! They’re loaded with protein and veggies and are paleo and Whole30 complaint!
Serves: 4
INGREDIENTS
- 2 medium spaghetti squashes, cut in half and deseeded (about 900 grams each without seeds)
- 1 pound grass fed beef (I used 85/15)
- 1 teaspoon avocado oil
- ½ cup chopped yellow onion (60 grams)
- ½ cup chopped bell pepper (80 grams)
- 1 clove garlic, minced
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon red pepper flakes
- ½ cup canned diced tomatoes, drained
- 4 cups shredded green cabbage (200 grams)
- 2 tomatoes, diced (250 grams)
- ¼ cup diced red onion (40 grams)
- 1 small-medium avocado, sliced (about 150 grams)
- optional toppings: jalapeno, salsa, cilantro, lime, green onion...
INSTRUCTIONS
For full instructions you can go to eatthegains.com.
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