Taco Baked Spaghetti Squash

Wow, we have been gone all summer, so I have 
been MIA for blogging.  We were home a week 
and then gone a week, and it seemed like there 
was just enough time to unpack, do a little gardening 
and cleaning, and then repack.
But I did keep the garden going, as a matter of fact,
it was my best garden ever.  This spot that never 
does very well was chosen for spaghetti squash, 
and wow, that plant has taken over and produced 
some of the biggest spaghetti squash I have 
ever seen.  
So I decided to try something new with the spaghetti 
squash, and it is so delicious. I hope you try it.

First cut the squash in half and clean out the seeds.  
Then brush olive oil on it and place it cut side down 
on a baking sheet.  Bake at 400 degrees for 45-55 
minutes, or until fork tender.  Let it cool a little and then 
shred the insides with a fork.  

Add the spaghetti squash to your prepared taco mix.
Taco Baked Spaghetti Squash Recipe
1 lb. hamburger
2 pkg. taco mix
1 C. water
1 can black beans, rinsed and drained
1 C. frozen corn
1 whole spaghetti squash, cooked
1/2 C. shredded cheddar cheese

Brown the hamburger and drain the grease.  Then add 
the taco seasoning and water and cook 5 minutes.  Stir in 
the beans and corn and heat through.  Gently stir in the 
cooked spaghetti squash.  Refill the spaghetti squash 
halves.  You may have some left over.  Top with cheese 
and bake at 350 for 15 minutes or until heated through.  

This makes such a fun summer into fall dish.
Hope your gardens are bounteous too.
Thanks for visiting Purple Chocolat Home!!!