Who needs holiday food when you could have guacamole? Okay, so that’s not the only reason to have guacamole, but when holiday season hits all the recipes on FB and Pinterest are all either super-heavy, sugary desserts or best-ways to make holiday meals. I mean, I love seeing all the ways to make cranberry sauce, but I want something non-holiday. Something spicy in my life. This super-easy and done in less than an hour vegan and gluten-free Guacamole Taco Spaghetti Squash is just what I needed!
I was wanting something totally different than holiday fare this past weekend, and spicy is usually what I end up making, but it’s normally just some roasted veggies for munching. But then I saw the perfectly ripe avocadoes as the store and thought – guac. And taco’s, because who doesn’t love tacos. But tacos and healthy? Nah, not happening. Tacos stuffed into a spaghetti squash? Oh yes, that’s happening. Spaghetti squash is one of those veggies that is just so filling. I can eat on it all day and still need to portion it out for weekday lunches because you just get full fast. And since this is all based around the cooking time of the squash it all gets done in the oven-warm-up and cooking time! So within an hour you will have a nicely stuffed and spicy spaghetti squash with tarty guacamole. And if you don’t want to figure out how to hold a slightly oily, squishy squash it’s no biggy. Just scrape it all into the pan with the veggies!
Start the oven and get going. Cut the squash in half and take out the seeds and veins. Drizzle a little olive oil over the halves then place down on a parchment covered baking sheet and wait for the oven to finish warming. Then chop and dump all guac ingredients into a bowl and mash together then toss into the fridge. Then it’s just chopping and dumping veggies into a large sauté pan, with just a little broth and let go. Once softened add in the taco seasoning and mix up then add in the yogurt to help cool it all down. The jalapeno and the taco seasoning makes it super spicy, and the slightly sweet plain yogurt adds that total cooling effect that you want. Let simmer until the squash is done and turn off the burner when you take out the squash. Once cool enough to touch, scrape the squash into the pan and mix OR scrape out just a bit of the squash into a bowl and fill it with taco stuffing. Top with the guacamole however you eat it. The guac is super tangy so be ready, but oh man it’s all good together.
Guacamole Taco Spaghetti Squash,
1 Medium Spaghetti Squash, halved and seeded
2 Tbsp Olive Oil
1/4 C Vegetable Broth
16oz Pkg Sliced Mushrooms
1 Red Pepper, chopped
1 Green Pepper, chopped
3/4 Large Red Onion, chopped
1 Medium Zucchini, chopped
1 Can Low-Sodium Kidney Beans, drained and rinsed
2 Tbsp Homemade Taco Seasoning
1/2 C So Delicious Dairy Free Plain Coconut Yogurt
1/4 Large Red Onion, minced
1/4 Jalapeno, minced
1/3 C Minced Cilantro
2 Limes, juiced
1 Roma Tomato, chopped small
1. Set oven to 375 degrees and line a small baking sheet with parchment paper.
2. Carefully slice ends off squash then slice in half. Scrape out the seeds and veins and drizzle the halves with olive oil. Place cut-side down on baking sheet.
3. Cook for 45 minutes.
4. In a smallish bowl add the pitted avocados, minced red onion, cilantro, and jalapeno, both juiced limes, and the chopped tomato. Mix and mash well then cover and place in the fridge.
5. In a large sauté pan start heating the vegetable broth and dump in the mushrooms. Let mushrooms start cooking as you chop your other veggies.
6. Chop the onions, peppers and zucchini and add straight to the pan as chopped.
7. Once the liquid is almost gone add the taco seasoning and mix really well.
8. Add in the yogurt then the beans, and turn heat to low and let simmer until squash is done.
9. Once squash is done, take it out and let cool enough to handle and turn off veggies burner.
10. Scrape the squash into the veggies and mix well, then bowl up and top with guac.