Ingredients

1 large spaghetti squash, halved and seeded

2 tsp. canola oil (or oil of choice)

1/3 c. onion, diced

1 jalapeno pepper, seeded and diced

½ (1.25-oz.) package dry taco seasoning mix

1 pinch salt, to taste

12 crisp taco shells  

Directions

Preheat oven to 375 F. Place the two halves of the squash with the cut side facing down into a baking dish. Bake until tender, 30 to 40 minutes. Strip the squash from the rind with a fork into short strands and set aside. Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, seven to 10 minutes. Add the squash and taco seasoning; cook and stir the mixture for five minutes more. Season with salt. Stuff into taco shells to serve

Makes 12 servings. Each serving has 90 calories, 4 g fat, 1 g protein, 14 g carbohydrate, 2 g fiber and 420 mg sodium.