Taco Bowls

I’m always game for a new recipe, and Taco Tuesday is LIFE at our house! So I was excited to piece together a new version for myself that is low carb, packed with nutrients and protein and healthy fats, and FLAVAH!

Cause life and being healthy is boring if the food is, right?

Ingredients

Medium spaghetti squash
1/2 tsp Sea Salt
1 Tsp Olive Oil
8-10 oz lean ground beef
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1 tsp cumin
1 1/2 tsp chili powder
1 tsp garlic powder
1/2 cup full fat greek yogurt
1 medium avocado, sliced
8-10 black olives
Salsa – low sugar
Green onions, if desired

Directions

1. Place the squash in microwave for 5 minutes to soften exterior and cut in half. Brush with olive oil and sprinkle with sea salt and bake at 400 degrees for 15-20 minutes until exterior gives when pushed.
2. Meanwhile, in a skillet, brown ground beef and season with next 5 ingredients. Drain and set aside.
3. Scoop seeds from squash and use a fork to pull the meat from the inside but leave in squash. This creates your bowl.
4. Top with 1/4 cup greek yogurt, then beef, then 1/4 avocado and salsa, olives and green onions.

This makes 2 separate servings. Save the other in a container for lunch one day this week!