Recipe courtesy of Hungry Girl

iHungry Spaghetti Tacos

Name: iHungry Spaghetti Tacos
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: 4 ounces uncooked whole-wheat spaghetti (half an 8-ounce box or 1/4th of a 1-pound box); 2 cups frozen ground-beef-style soy crumbles (recommended brand: Morningstar Farms); 2 cups canned crushed tomatoes; 1/2 tablespoon taco seasoning mix; 12 corn taco shells (flat-bottomed shells, if available); 1 1/2 cup shredded fat-free Cheddar cheese; 2/3 cup chopped onion; 1 cup shredded lettuce

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 6 servings

Nutrition Info

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Ingredients

4 ounces uncooked whole-wheat spaghetti (half an 8-ounce box or 1/4th of a 1-pound box)

2 cups frozen ground-beef-style soy crumbles (recommended brand: Morningstar Farms)

2 cups canned crushed tomatoes

1/2 tablespoon taco seasoning mix

12 corn taco shells (flat-bottomed shells, if available)

1 1/2 cup shredded fat-free Cheddar cheese

2/3 cup chopped onion

1 cup shredded lettuce

Directions

Break pasta in half and prepare per package instructions, about 7 minutes. Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add soy crumbles, crushed tomatoes, and taco seasoning, and mix well. Cook and stir until hot, 2 to 4 minutes. Drain the pasta and add it to the skillet. Mix well. Evenly distribute the pasta among the taco shells, about 1/3 cup per shell. Top each evenly with cheese, onion, and lettuce. Tada!