Fajita-Stuffed Spaghetti Squash


  • 1 medium spaghetti squash (2 to 2 1/2 lb)
  • 1 teaspoon vegetable or olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground dark pepper
  • 1/2 lb additional lean ground meat (at any rate 90% lean)
  • 1 medium serrano chile, seeded and finely hacked (around 2 teaspoons)
  • 1 teaspoon finely hacked garlic
  • 3/4 container cut red, yellow or orange ringer pepper
  • 3/4 container cut onions
  • 1 bundle (1 oz) Old El Paso™ unique taco flavoring blend SAVE $
  • 2/3 container water
  • 3/4 container destroyed cheddar (3 oz)
  • 1/2 container cleaved tomato
  • 1/2 container diced avocado

Warmth broiler to 400°F. Line rimmed heating container with thwart.

Sliced squash down the middle longwise; evacuate seeds, and brush internal parts with oil and season with salt and pepper. Place chopped sides down in container. Cook 35 to 40 minutes or until the point that squash is delicate. At the point when squash is cool enough to deal with, scoop tissue into bowl, and hold squash shells on lined dish.

In the interim, warm 10-inch skillet over medium warmth. Cook meat with chile and garlic 6 to 8 minutes, mixing incidentally, until the point that hamburger is altogether cooked; expel and save. Warmth same skillet over medium warmth, and include ringer pepper and onions; cook 5 to 6 minutes, mixing at times, until the point that onion is simply beginning to relax. Include meat blend, squash tissue, taco flavoring blend and water to skillet. Cook until the point that all around mixed and warmed through, blending habitually. Blend in cheddar; spoon blend again into squash shells.

Prepare 5 to 6 minutes or until the point when cheddar is dissolved. Top with tomato and avocado.