• 1 small spaghetti squash

  • 1/2 pound ground beef

  • 1/2 T chili powder

  • 1 t cumin

  • 1/2 t garlic powder

  • 1/2 t onion powder

  • 1/4 cup chopped red onion

  • 1/2 cup sliced black olives

  • 1 cup additive-free salsa

  • 2 medium tomatoes, diced

  • 1 cup shredded lettuce

  • Guacamole


Preheat oven to 375.  Pierce the spaghetti squash a few times.  Bake for about 45 to 50 minutes or until cooked but not mushy.  Let cool 10 minutes.  Slice in half, scoop out the seeds, and scrape the strands into an 8X8 inch glass baking dish.  Heat up large skillet over medium heat.  Add the beef and spices and cook until meat is cooked through.   Add the onions and olives and cook and stir until onions are mostly tender.  Add the salsa and simmer just a couple of minutes.  Pour the meat mixture over the spaghetti squash in the baking dish and mix well.  Bake for 20 minutes.  Top with lettuce and tomatoes and guacamole.