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Taco Spaghetti Squash

Melissa Rondeau

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2 lbs taco meat

1 large onion, chopped

1 28oz can crushed tomatoes

1 large spaghetti squash

Cut spaghetti squash in half and clean out goop.  Rub insides with olive oil, sprinkle with salt and pepper.  Flip over onto baking sheet so cut side is down.  Roast spaghetti squash in the oven at 375 degrees for 45 minutes.

Meanwhile cook ground meat and onions until brown.  Add taco seasoning and enough water to easily mix the seasoning in.  Simmer until most of the water is cooked off.  Add canned tomatoes to meat mixture and serve over spaghetti squash.

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