Bored with traditional nachos? On a grain free diet or just hoping to enjoy some nachos sans the guilt? Today is your day! These spiralized nachos are super fun, easy to make and healthy too!
Who doesn’t like curly fries? I am guessing not that many of you. When you spiralize a vegetable it changes it to something a little more fun and interesting. Yes you can make this with sliced potatoes and/or squash but spiralizing them brings it up a level. They turn into a haystack instead of just a plate. Super yum! You also end up using less as the spiralized veggies take up more space than a pile of sliced potatoes would. In my opinion that leaves more room in my tummy for the toppings, and there is nothing wrong with that!
First step grab your spiralizer and secure it to the table according to your manufacturer’s directions. Most just tell you to push down to secure the suction cups, others have a lock handle. (If you are really patient and have a hand spiralizer just get spiralizing obviously…)
For this recipe I used butternut squash, sweet potatoes and russets but feel free to use whatever root veggies you would like. Beets would be super gorgeous!
Cut the neck off of the squash seperating it from the more round bottom. Peel the squash and cut it in half if necessary before securing it to the pusher part of your spiralizer. Also scrub the potatoes and peel if desired. Cut flat ends on the potatoes for easy spiralizing. Using the second setting spiralize the squash, then spiralize your potatoes. Lastly spiralize the onion.
Cut the vegetables with a scissors if desired to make them not so long. They will be much easier to eat this way. For me I leave them super long as my kids really enjoy them this way. (Messy but fun and hey they are eating vegetables I won’t complain.)
Now toss the spiralized pile with olive oil, salt and pepper and a tablespoon of my taco seasoning, recipe here.
Roast in a preheated 400 degree oven for 30 minutes stirring about halfway through for even browning.
Once your beautiful pile of spiralized deliciousness is done, remove them from the oven and pile them on an oven safe platter. Top with shredded cheese and taco meat and return to oven to broil for about 5 minutes until cheese is bubbly and melted.
Remove from oven and top with salsa, guacamole, jalapeños, cilantro, raw onion, corn, black beans, sour cream…whatever you enjoy on your nachos go for it! Snap a pic when you make this and share! I would love to see what everyone else tops theirs with!
However you top them, enjoy!
Ingredients
- 1 russet potato spiralized on smallest setting
- 1 medium sweet potato spiralized in smallest setting
- 1 small butternut squash spiralized in smallest setting
- 1/2 red onion spiralized in smallest setting
- Extra Virgin Olive oil
- 1 Tablespoon Taco seasoning (homemade or your favorite store bought)
- 1/2 lb ground grassfed beef
- 1 clove Crushed garlic
- 1/2 onion diced
- 1 Tablespoon taco seasoning
- 1 cup fresh salsa
- 1 cup fresh guacamole
- 1 sliced fresh jalapeño
- 1 cup shredded cheddar/Monterey jack blend (or your favorite)
- 1 small bunch green onions sliced
Instructions
- Preheat oven to 400 degrees Fahrenheit Pile spiralized veggies on a sheet pan lined with parchment paper.
- Sprinkle with taco seasoning and olive oil and toss to coat.
- Roast in oven for 20-30 minutes or until golden brown.
- Meanwhile, heat sauté pan over medium high heat. Once hot drizzle in oil, add meat, onions, garlic and taco seasoning and cook until browned.
- Remove veggies from oven and pile on a large oven safe serving platter.
- Top with prepared taco meat and shredded cheese.
- Return to oven for about 5 more minutes or until cheese is melty and gooey.
- Top with remaining toppings, and serve with some extra salsa and guacamole on side.
- Sit back and watch your friends and or family tell you how amazing you are as you enjoy your awesome nachos.
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