Spaghetti Squash Tacos

1 large spaghetti squash, halved and seeded

2 teaspoons vegetable oil

1 (1.25 ounce) package dry taco seasoning mix

1 small onion, diced

1 jalapeno pepper, seeded and diced

1 pinch salt, to taste

12 crisp taco shells

Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish.

Bake the squash in the preheated oven 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, 7 to 10 minutes. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.