I live for taco and guacamole and of course pie! Growing up on comfort foods that were not low carb, keto or Paleo friendly such as macaroni and cheese which tasted great but didn’t make me feel so good. A while back, when I received an autoimmune Thyroid (Hashimoto’s) diagnosis, I decided to take the gluten and grains out of my diet and my thyroid has been getting better ever since. I recreated this keto taco pie as something that would help me reminisce about my childhood love of casseroles and my ongoing obsession with tacos, usually in lettuce or Siete chips (order here). Let me know how you like this low carb taco pie that is like a warm hug on a cold night!
Paleo and Keto Taco pie
Prep time: 30 minutes
Cook time: 1.5 hours
1 medium spaghetti squash
1 3/4 cup ground beef (order grass fed beef here)
1/2 teaspoon sea salt (order here)
1/2 teaspoon cumin (order here)
1/2 teaspoon paprika (order here)
1/2 cup sugar free salsa (order here)
1/4 cup ground flax seed (order here)
chopped cilantro, for serving
guacamole, for serving (try this easy and fresh 5 minute recipe here)
Preheat the oven to 350 degrees. Cut a spaghetti squash in half and bake facedown on a parchment covered sheet pan for one hour or until tender. Remove the seeds with a spoon and place the cooked squash on a clean towel, while using another towel, press out the water. Measure out 2.5 cups of squash and place it in a bowl and set aside. Preheat a skillet over medium heat and once it is hot, add the ground beef, salt and spices. Use a spatula to break up the meat and cook until slightly browned. Transfer the meat to the bowl with the spaghetti squash. Add the salsa, flax seed and eggs to the bowl. Mix the ingredients until well combined. Transfer the mixture into an 8 x 8 glass pyrex (order here) and spread it evenly. Bake for 40-45 minutes or until the center is set and the top looks slightly crisp. Serve onto plates, top with guacamole and chopped cilantro and enjoy.
Calories: 321, Protein: 38.8 g , Total Fat: 13.6 g, Total Carbs: 8.8 g, Net Carbs: 6.2 g, Fiber: 2.6 g (nutrition facts based on 4 servings)
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