Photo: Spencer Davis
Estimated Nutrition (whole recipe, rough)
778
Calories
44g
Protein
49g
Fat
50g
Carbs
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Avocado | 1 medium (150g) | 240 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Pumpkin | not in our table | 0 |
| Taco | not in our table | 0 |
| Beans | not in our table | 0 |
| Taco Shell | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large spaghetti squash, halved and seeded
- 2 teaspoons vegetable oil
- 1 package 1.25 ounce dry taco seasoning mix (optional)
- 1 small onion, diced
- 1 jalapeno pepper, seeded and diced (optional)
- 1 cup fresh corn
- 1 can black beans, drained and rinsed
- Salsa
- Cheddar cheese
- 12 crisp taco shells
- beef (optional)
- mushrooms (optional)
- shredded lettuce (optional)
- avocado (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista