Mexican Spaghetti Squash

Use whatever veggies you have to stuff theses boats! Top with plain Greek yogurt, fresh salsa, avocado, cilantro, and maybe a little cheese. 

1 spaghetti squash cut in half and cleaned out

4 cups of chopped vegetables to roast (I recommend pinto and or black beans, sweet peppers, tomatoes, zucchini, yellow squash, purple onion, butternut squash) 

1 tbsp homemade taco seasoning

2 tsp coconut oil

Himalayan salt to taste

1. In a shallow dish, place squash upside down in about 1 inch of water. Roast in over at 450 for about 30 minutes or till soft to the touch. 

2. In a separate dish combine vegetables with coconut oil and taco seasoning. Season with a little Himalayan salt and roast while the squash is cooking at 450. 

3. When both are cooked, stuff squash and top with desired toppings!

Enjoy!