Spaghetti Squash Tacos
Spaghetti squash seasoned with onion, jalapeno pepper, and taco seasoning makes a great meat-free alternative for taco night.
Set the oven to 375 degrees Fahrenheit (190 degrees C).
The cut sides of the squash should be facing down in the baking dish as you place the two halves together.
The squash should bake for 30 to 40 minutes in a preheated oven until it is tender.
With a fork, cut the squash rind into short strands and set aside after removing it.
The onion and jalapeno pepper should be cooked in the hot vegetable oil for 7 to 10 minutes, or until the onion is soft and browned.
Cook and stir the mixture for an additional 5 minutes after adding the squash and taco seasoning.
Use salt to season.
Serving tacos with the filling in them